Xi Yan 28 • Fine Chao Yue Cuisine (Wudao Wangfu Store)
Cantonese cuisine · ⭐ 4.9
No. 26-28 Chongqing Road (opposite Qingwang Mansion)
Dragon Mate tips
If you are traveling in China to visit Tianjin, this restaurant is worth a stop for great food. This restaurant is located at No. 26-28 Chongqing Road (opposite Qingwang Mansion). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: 仙鹤神针, Ice Cream Soft Shell Crab, Xiyanshuagao Xiaochao Huang.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Tianjin
- Category: Cantonese cuisine
- Rating: 4.9
- Address: No. 26-28 Chongqing Road (opposite Qingwang Mansion)
- Popular dishes: 仙鹤神针, Ice Cream Soft Shell Crab, Xiyanshuagao Xiaochao Huang, 堂弄干巴菌鲜焗澳洲龙虾, 堂弄香葱酱鲜焗皇帝蟹
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Dishes
仙鹤神针仙鹤神针是一道以鸡胸肉为主料的菜肴，将鸡胸肉切成细条状，用蛋清、淀粉等腌制后，放入油锅中炸至金黄酥脆，再与葱姜蒜等辅料一同翻炒，最后勾芡收汁。成品色泽金黄，口感外酥里嫩。
Ice Cream Soft Shell CrabFresh soft shell crab served with a special ice cream sauce, offering a unique blend of savory and sweet flavors.
Xiyanshuagao Xiaochao HuangXiyanshuagao Xiaochao Huang is a stir-fry dish made with shark fin, chicken, shrimp, and vegetables, cooked quickly to retain its tender texture and rich flavor.
堂弄干巴菌鲜焗澳洲龙虾澳洲龙虾经焗制，搭配干巴菌调味，干巴菌为云南特产野生菌，与龙虾共同烹制，保留食材原味。- 堂弄香葱酱鲜焗皇帝蟹皇帝蟹经过清洗后，搭配香葱酱进行焗制，蟹肉鲜嫩，香气浓郁。主要食材为皇帝蟹和香葱酱，制作方法为将蟹与香葱酱混合后放入烤箱焗熟。
Imperial Yellow Braised Abalone and Bird's NestImperial Yellow Braised Abalone and Bird's Nest is a high-end Chinese dish, mainly made with abalone, bird's nest, and chicken. It is slowly stewed with various seasonings to allow the ingredients to absorb the broth, resulting in a rich and delicious flavor.
Hanyuan Pepper Low-Temperature Red Hair CrabHanyuan Pepper Low-Temperature Red Hair Crab is a dish made with red hair crab and Hanyuan pepper, cooked using low-temperature methods. It has a fresh and spicy flavor with a unique Sichuan taste.
Charcoal-Grilled Fresh Thin-Shelled Large Abalone in Chaozhou StyleFresh local thin-shelled large abalone grilled over charcoal, preserving its natural flavor and tender, chewy texture with a subtle smoky aroma.
Chao-style Raw-marinated Small ShrimpChao-style raw-marinated small shrimp is a Cantonese dish made with fresh small shrimp marinated directly with soy sauce, vinegar, ginger, and garlic. It has a fresh and tender texture with a light and refreshing taste, highlighting the natural flavor of seafood.
Chao Shan Fried Pork DumplingsChao Shan fried meat dumplings are a traditional snack made by wrapping minced pork in rice batter skin and deep-frying until golden and crispy.
炭烤松板肉炭烤松板肉选用猪颈肉（松板肉）为原料，经过腌制后置于炭火上烤制而成。肉质紧实，表面微焦，内部多汁。- 羊肚菌花胶汤羊肚菌花胶汤以羊肚菌和花胶为主要食材，羊肚菌洗净后与花胶一同放入锅中，加入清水或高汤，用文火慢炖至花胶软糯、羊肚菌香气浓郁。汤色清澈，口感滑润。
- 老菜脯脆米玉带炒饭这道菜以老菜脯、脆米和玉带（一种腌制的蔬菜或豆制品）为主要食材，搭配米饭炒制而成。制作时先将老菜脯切碎，脆米略煎至酥脆，玉带切段备用；热锅下油，爆香配料后加入米饭翻炒，再加入老菜脯、脆米和玉带同炒，调味后即可出锅。
- 老菜脯蒸东星斑东星斑鱼肉经过清蒸处理，搭配老菜脯一同蒸制。老菜脯为腌制多年的芥菜干，具有独特咸香风味，与东星斑的鲜嫩相融合，提升整体口感层次。
Crispy Sweet and Sour Fish FilletCrispy Sweet and Sour Fish Fillet is a dish made with fish fillet, coated with a crispy layer and fried quickly with sweet and sour sauce. The fish fillet is tender and juicy, with a crisp exterior and a balanced sweet and sour flavor.- 野生本港十年大响螺野生本港十年大响螺选用新鲜野生响螺，经过清洗处理后，以清蒸或白灼方式烹制，保留螺肉的原汁原味，口感爽脆。
Spicy Sauce Tossed Wenchuan ClamsSpicy Sauce Tossed Wenchuan Clams is a dish made with Wenchuan clams and spicy ingredients such as chili peppers and garlic. The clams are tender and flavorful, with a rich and fragrant spicy sauce.- 黑松露A5和牛炒饭黑松露A5和牛炒饭以优质A5和牛为主料，搭配黑松露、米饭、鸡蛋及少量葱花翻炒而成。米饭选用隔夜饭以增加颗粒感，和牛切丁后与黑松露片一同高温快炒，使香气融合。最后加入少许酱油调味，保持食材原味。
黑松露鲍鱼啫鸡黑松露鲍鱼啫鸡是一道以鸡腿肉为主料，搭配新鲜鲍鱼和黑松露制成的菜肴。鸡肉经过腌制后与鲍鱼一同放入锅中，加入适量调味料进行啫制，使食材充分吸收香气，口感鲜嫩。黑松露的浓郁香气与鲍鱼的鲜美融合，提升整体风味。