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Xin Yue Fu Shun De Dry Steamed Restaurant (Shuang Wei Branch)

Cantonese cuisine · ⭐ 4.3

No. 8-7, Ground-Floor Commercial Space, Zone B, Poly City, Guanghua North 1st Street

Dishes

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  Steamed Pork Tendons with Dry Ginger

  Steamed pig trotter with ginger and garlic is a dish made by steaming pig trotter with辅料 like ginger, garlic slices, and green onions. The trotter is marinated and steamed to retain its original flavor.
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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 Eel in Soy Sauce

  Steamed white eel with soy sauce is a dish made from fresh eel, seasoned with soy sauce, ginger threads, green onion segments, and steamed to perfection, allowing the eel to absorb the savory flavor.
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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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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Signature Roast Goose Rice

  Signature roast goose rice features a whole roasted goose marinated, air-dried, and then roasted until the skin is crispy and the meat tender. Served with rice and often enhanced with the goose's juices or sauce. Some versions include foie gras or goose intestine as side dishes.
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  Signature Honey Glazed BBQ Pork Rice

  Signature honey-glazed BBQ pork rice features tender, juicy pork loin marinated and roasted to a glossy red finish. Served with rice and a small portion of greens, drizzled with a rich, special honey sauce.
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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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  Pork Trotter with Ginger

  A traditional Cantonese dish made with pork trotters, eggs, ginger, and rice wine, slow-cooked to tender perfection.
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  Beef Offal Boiled Before One Stick

  Beef offal boiled before one stick is a dish mainly made with beef offal (such as beef stomach, beef tongue, etc.), which is blanched and quickly removed, then mixed with seasonings. The texture is tender and the flavor is rich.
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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.

Reviews

• marigold_juniper_berry
  First time trying dry-steamed dishes and I picked a pretty solid spot, though honestly it's kinda far from me — I'm over in Shuangjing Wanjing Plaza area, and you really need a car to get here. Public transit is not great for this place. The restaurant itself is small and when it's busy you end up sharing tables. Space is a little tight. I basically wanted everything on the menu, ordered way too much, and we cleaned every plate [lol]. The three offal dishes — dry-steamed pork liver in black bean sauce, dry-steamed intestine with pickled chili, and dry-steamed bamboo intestine in soy sauce — were all really good. The bamboo intestine was super crispy, the liver was silky, and the large intestine had the best chew. Flavor-wise they're all built on the same base seasoning even with some variation, so after a few rounds the taste kinda runs together and you get a little palate fatigue. Stir-fries to mix things up were fine but not as good as the dry-steamed stuff. The pickled cabbage beef fried rice was honestly really good though. Service was great — showed up when it was packed but dishes still came out in an organized way and faster than I expected. Asked some questions about the menu and they actually answered properly.