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Xi Yue Xuan Cantonese Cuisine & Dim Sum (Xintiandi Store)

Cantonese cuisine · ⭐ 4.6

No. 9, Jinan Road, 2nd Floor, Jiu Hao Shopping Mall

Dishes

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  First Water Purple Seaweed Boiled Chongming Spinach

  First water purple seaweed boiled Chongming spinach is a Chinese dish made mainly with first water purple seaweed and Chongming spinach, cooked by blanching or boiling. It has a fresh and tender texture with a light taste.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Jiangnan Braised Pork

  Jiangnan braised pork uses pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger slices, and star anise until tender and glossy.
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  Xiyue Shrimp Dumplings

  Fresh shrimp and pork filling wrapped in thin dumpling wrappers, steamed to perfection. Delicate, savory, and bursting with oceanic flavor.
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  百合酱蒸凤爪

  凤爪经过处理后与百合一同蒸制，百合的清香与凤爪的软糯相互融合，口感丰富。
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  100-Second Yellow Croaker

  Bǎi Miǎo Xiǎo Huáng Yú is a dish featuring small yellow croaker as the main ingredient. The fish is cleaned, marinated, then quickly fried or pan-fried to achieve a crispy exterior and tender interior. It emphasizes fresh ingredients and precise heat control with a short cooking time.
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  Steamed Lobster with Fermented Bone Sauce

  A traditional Chinese dish featuring fresh lobster steamed in a fermented bone-based sauce, resulting in tender meat and rich aroma.
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  Steamed Crab with Fermented Pork Bones

  A traditional Jiangsu dish featuring crab steamed with fermented pork bones, offering a rich, savory flavor and tender meat.
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  经典流沙包

  经典流沙包是一种以面粉为皮、咸蛋黄和糖油混合物为馅的中式点心。制作时将面团发酵后包入馅料，蒸制而成，成品外皮松软，内馅在咬开时流出如沙状。
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  Scallion Oil Steamed Sea Bass

  A Cantonese dish featuring steamed sea bass topped with hot scallion oil, known for its tender fish and aromatic flavor.
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  Empress Yang's Milk Delight

  Empress Yangzhi Gantian is a dessert made primarily with mango, sago, coconut milk, and pomelo. Blend mango into puree, mix with coconut milk, add cooked sago and pomelo flesh, stir well, then chill before serving.
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  Black Truffle Wild Mushroom Dumplings

  Black truffle wild mushroom dumplings filled with pork and various wild mushrooms, made with flour dough, shaped into dumplings, and cooked by boiling or steaming. Black truffle adds a unique aroma.
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  Black Pepper Crispy Pigeon

  Fresh pigeon is marinated, deep-fried until crispy, then glazed with black pepper sauce for a savory and aromatic dish.

Reviews

• loud_juniper
  We picked this place for our family New Year's Eve dinner and I'm so glad we did! The private room was all decked out for the occasion — red lanterns hanging everywhere, plum blossom branches on the table, even the napkins had "fu" (good fortune) characters printed on them. The whole fam was crammed around the table together and it honestly felt so warm and festive, just the vibe we were hoping for.