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Xiabian Restaurant

Cantonese cuisine · ⭐ 3.4

Lüyang

Dishes

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  Five Willow Fish

  A traditional Chinese dish featuring a whole fish, deep-fried and glazed with a sweet and sour sauce, garnished with shredded vegetables resembling willow branches.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Stewed Goose

  A traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
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  Peanut Pig Trotters

  Peanut pig trotter is a dish primarily made with pig trotters and peanuts. After blanching, the pig trotters are simmered together with peanuts until tender and fully flavored. During preparation, ingredients such as ginger slices and scallions are typically added to enhance the richness of the taste.
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  Stir-Fried Garlic Bok Choy

  A simple and flavorful dish made by stir-frying fresh bok choy with garlic, resulting in a crisp and aromatic side vegetable.
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  Tomato Baked Sea Bass

  Fresh sea bass fillets marinated and baked with tomatoes, creating a tangy and savory dish.
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  Watermelon Sour Fish Head

  A creative dish featuring fresh fish head cooked with watermelon flesh and sour broth, offering a refreshing and tangy flavor.
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  Sour Cabbage and Intestines

  A Chinese dish made with pork intestines and fermented cabbage, simmered together to create a tangy and savory flavor.
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  Iron Plate Bamboo Intestine

  A Chinese dish made by stir-frying cleaned pork intestines with garlic, ginger, and chili on a hot iron plate, resulting in a crispy and flavorful texture.

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