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Xin Xiang Yue Early Tea, Cantonese and Hunan Cuisine (Qingxiu Mountain Store)

Cantonese cuisine · ⭐ 4.2

铜鼓岭路16号中国东盟南宁文化艺术坊1号楼4室

Dishes

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  Skillful Big Fried Dough Stick

  A traditional Chinese snack made by deep-frying dough sticks, known for their crispy exterior and soft interior, showcasing skill in preparation.
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  18-Second Stir-Fried Beef with Green Peppers

  Eighteen-second stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green and red peppers. The beef slices are marinated with seasonings and then stir-fried briefly at high heat with the vegetables to keep the meat tender and the vegetables crisp.
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  Ancient Method Steamed Deep-Sea Cod

  Fresh deep-sea cod steamed using traditional methods to preserve its natural flavor and tenderness, with ginger and scallions for aroma.
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  Crystal Original Flavor Shrimp Dumplings

  Crystal original flavor shrimp dumplings are made with translucent thin wrappers filled with fresh shrimp meat and steamed. The skin is paper-thin and transparent, with a smooth, refreshing sweetness that preserves the natural taste of shrimp.
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  Yongzhou Sauce Blood Duck

  Yongzhou Sauce Blood Duck is a Hunan specialty dish made with duck blood and meat, stir-fried with fermented bean paste, chili, ginger, and garlic for a rich, spicy flavor.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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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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  Hong Kong Style Honey Glazed Barbecue Pork

  Hong Kong-style honey-glazed barbecue pork is made from pork loin marinated in a sweet and savory sauce, then grilled to perfection for a glossy finish and tender texture.
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  Baihe Sauce Steamed Chicken Feet

  A dish featuring chicken feet steamed with a fragrant baihe sauce, offering tender texture and subtle sweetness.
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  Spicy Beef in Stone Pot

  A spicy Sichuan-style dish featuring beef slices, bean sprouts, and rice noodles stir-fried in a hot stone pot with aromatic chili sauce.
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  Scallion Oil Chicken

  A traditional Chinese dish featuring tender free-range chicken cooked in fragrant scallion oil, known for its rich flavor and aromatic appeal.
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  Steamed Spare Ribs with Black Bean Sauce and Pumpkin

  A steamed dish featuring pork ribs marinated in black bean sauce and served with pumpkin, offering a savory, aromatic flavor.
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  Stewed Fish Offal in Pot

  Stewed fish offal dish made with ingredients like fish belly, head, and bones, cooked slowly in a small hot pot with vegetables and seasonings. Cleaned fish offal is blanched to remove odor, then simmered with葱姜蒜 and doubanjiang, finished with greens to preserve original flavors while blending diverse tastes.
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  Lemon Grass Baked Sea Bass

  Fresh sea bass marinated with lemongrass and herbs, then baked to perfection for a fragrant and tender dish.
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  Fortune Spicy Chopped Chili Fish Head King

  A spicy fish head dish made with fresh fish head and Hunan-style chopped chili, steamed to perfection for a rich, fiery flavor.

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