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Xiao Xian Hang · Cantonese Restaurant

Cantonese cuisine · ⭐ 3.8

No. 9 Courtyard, Chenjialin

Dishes

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  Cantonese Three-Cup Chicken

  Cantonese Three-Cup Chicken is a Yue cuisine dish made with chicken and three liquid seasonings: rice wine, soy sauce, and sesame oil. Main ingredients include chicken thighs, rice wine, soy sauce, sesame oil, plus ginger, garlic, and perilla for flavor. First blanch the chicken, then simmer with seasonings until flavorful, finally reduce sauce to finish.
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  Cantonese Barbecue Pork Bun

  Guangdong-style barbecued pork buns are steamed buns made with fermented dough filled with minced barbecued pork. The pork is marinated and roasted from tenderloin or梅花肉, then mixed with sugar, soy sauce, and oyster sauce to form the filling.
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  Fragrant Eggplant Stew

  Yixiang Eggplant Pot features eggplant as the main ingredient, paired with pork belly, garlic, ginger, and more. The eggplant is first pan-fried until slightly golden, then stewed with seasonings to absorb the rich broth. Finally, green and red peppers are added for color and texture.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Shenjing Roast Goose Rice

  Deep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Hibiscus Spicy Crab

  Prawn in the style of Bafengtang is a dish made with fresh crabs, stir-fried with garlic, chili, onion, and breadcrumbs. The crabs are cleaned, deep-fried until crispy, then tossed in a spicy sauce to absorb rich flavors.
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  Extraordinary Boiled Beef in Spicy Sauce

  Sichuan-style boiled beef is a dish featuring beef slices with bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The soup is bright red, the beef tender, and vegetables crisp.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.
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  Heartbreaking Rice

  The Soul-Rendering Rice is built on优质 rice, topped with pan-seared barbecued pork, silky egg, and fresh green vegetables. The barbecued pork is specially seasoned and grilled to perfection—crispy on the outside and tender within—then drizzled with a house-made sauce that blends harmoniously with the rice, delivering a rich and layered taste experience.

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