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Xin Yue Fu Shun De Gan Zheng Dian (Baiziwan Branch)

Cantonese cuisine · ⭐ 4.3

Ground-floor commercial space, Building 17, Baizi Yuan, No. 16, Baiziwan Road

Dishes

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  Barbecued Beef Rice Noodle Roll

  Steamed rice noodle rolls filled with barbecued pork and beef slices, served with soy or sweet sauce.
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  Barbecued Pork Rice Noodle Roll

  Char siu rice noodle rolls are a Cantonese dim sum dish made by mixing minced char siu pork into rice batter, then steamed. Main ingredients include pork tenderloin, rice batter, and egg. The batter is poured into special molds, mixed with char siu bits and a little egg, steamed, rolled, and served with sauce.
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  Steamed Pork Tongue with Dry Ginger

  Steamed pork tongue with dry ginger, seasoned with ginger slices, scallions, and aromatic spices, then steamed to absorb the fragrance of dry ginger.
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  Steamed Pig Liver with Fermented Black Bean Sauce

  Steamed pig liver with fermented black bean sauce is a Chinese dish where sliced pig liver is marinated in black bean sauce and steamed until tender, ensuring a delicate texture.
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  Steamed White Eel with Black Bean Sauce

  Steamed white eel with black bean sauce is a Cantonese dish, mainly made with white eel and seasoned with black bean sauce. The texture is tender and the flavor is salty and aromatic.
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  Steamed Free-Range Chicken

  Steamed free-range chicken is a dish made with fresh free-range chicken, ginger slices, green onions, and other seasonings, steamed to retain its natural flavor.
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  Steamed Squid Tubes

  Steamed squid tubes with minced meat filling, seasoned and steamed until tender, preserving the squid's freshness and the filling's rich flavor.
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  Steamed Fresh Pork Ribs

  Steamed fresh pork ribs is a dish using fresh pork ribs as the main ingredient, marinated and steamed over water in a steamer. No extra broth is added, relying on steam to keep the ribs tender.
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  Pepper丝 Fermented Tofu with Pasta Greens

  Wash the amaranth, cut into segments, and stir-fry with chili strips. Add fermented tofu for seasoning and cook until thoroughly done. Main ingredients are amaranth, chili, and fermented tofu.
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  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
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  Beef and Shrimp Rice Noodle Rolls

  Beef and shrimp rice noodle rolls are a traditional Cantonese snack made by wrapping beef and fresh shrimp in a thin rice flour skin. The rice batter is steamed into a delicate sheet, then filled with sliced beef and fresh shrimp, rolled up, and cut into portions.
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  Beef Brisket Noodle Soup

  Beef brisket with rice noodles is a dish featuring beef brisket and rice noodles. The beef is blanched, then stewed with spices until tender, while the noodles are soaked or boiled beforehand. Hot beef and its broth are poured over the noodles to infuse them with rich flavor.
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  Sweet Potato and Taro Dessert

  Sweet potato and taro dessert made by boiling peeled and cubed sweet potatoes and taro until soft, then adding rock sugar or brown sugar, stirring until dissolved to form a thick syrup. Soft, sweet, and delicious served warm or cold.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Ting Zai Congee

  Steamed rice porridge with fish slices, shrimp, lean pork, egg threads, and crumbled fried dough, slowly simmered over low heat to blend flavors.
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  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
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  Scallion Ginger Stir-fried Tenderloin

  Scallion and ginger stir-fried beef tenderloin (hanging dragon) is a dish made by quickly stir-frying sliced beef with scallions and ginger. The dish uses hot pan and cold oil to sauté the aromatics, then adds the beef slices for quick cooking, resulting in tender meat.
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  Sour Cabbage Beef Fried Rice

  Sour cabbage beef fried rice is made with rice, chopped sour cabbage, and sliced cooked beef, stir-fried to blend flavors. Eggs and green onions are commonly added for taste, then seasoned with soy sauce and salt.
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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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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

Reviews

• Ollie_2
  Ordered the dry-steamed pork ribs and dry-steamed eel in black bean sauce (干蒸鲜排骨 and 干蒸豉汁白鳝). The ribs were so tender and juicy, literally fell right off the bone with one bite, and the black bean flavor had soaked all the way through — super savory. The eel was prepped really cleanly, had that nice firm bouncy texture, and the sauce made it taste amazing. Also gotta mention the sweet taro and sweet potato soup (番薯芋头糖水) — both were cooked until soft and sweet, warm and cozy, perfect way to cut through all the richness. Everything's steamed to order with zero water added, so you really get the pure flavor of the ingredients. Place has that classic Cantonese 大排档 (open-air food stall) vibe, the open kitchen looks clean, and the whole atmosphere just feels super down-to-earth and local. Definitely coming back.