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Hua Ji Xi Yan

Cantonese cuisine · ⭐ 3.8

Approximately 160 meters south of Rongxing Building, Shizha Road

Dishes

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  Stir-Fried Rice Noodles with Three Threads

  Three丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
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  Fragrant Taro Braised Pork

  Fragrant Taro Braised Pork is a traditional Chinese dish made with pork belly and taro, which is braised and then inverted into a bowl. The taro is soft and the pork is fatty but not greasy, offering a rich flavor.
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  Songzi Fish

  Songzi Fish is a dish made with tender fish meat, sliced, fried, then stir-fried with a special sweet and sour sauce. Main ingredients include grass carp or carp, pine nuts, green pepper, and red pepper. The fish is cut with floral patterns, coated in batter, deep-fried until crispy, then tossed with sugar-vinegar sauce and pine nuts for a crunchy exterior and tender interior.
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  Zhanjiang Steamed Chicken

  Zhanjiang white-cut chicken uses fresh chicken, blanched and quickly cooled to keep the meat tender and firm. Local free-range chicken is typically used, sliced and served with ginger-scallion dipping sauce.
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  Stir-Fried Beef Offal

  A dish made by stir-frying beef offal such as tripe, intestines, and lungs with chili, ginger, and garlic for a spicy and flavorful experience.
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  Braised Zhongshan Squab

  A Cantonese classic dish featuring young squab pigeon braised in a savory sauce of soy sauce, sugar, and wine, resulting in tender meat and rich flavor.
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  Lychee Charcoal-Roasted Goose

  A Cantonese classic dish featuring goose marinated and slow-roasted over lychee wood charcoal, resulting in a crispy skin and tender meat with a subtle fruity aroma.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  West Lake Songzi Fish

  A classic Zhejiang dish made with carp, deep-fried and coated in a sweet and sour sauce, garnished with pine nuts for a crispy, tangy flavor.
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  Shunde Steamed Chicken Pot

  Shunde steamed chicken pot is made with chicken as the main ingredient, combined with ginger, garlic, and scallions, then slowly stewed in a clay pot. The chicken is tender and juicy with a slightly crispy skin and rich aroma, showcasing authentic Cantonese flavor.
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  Pan-Fried Tofu

  Pan-fried tofu is a dish primarily made with soft tofu. The tofu is cut into cubes, dried thoroughly with kitchen paper, then pan-fried in hot oil until both sides are golden brown, creating a crispy exterior while keeping the inside tender. A small amount of salt or soy sauce can be added according to taste for seasoning.
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  Black Pepper King Oyster Mushroom Beef Cubes

  A savory dish featuring tender beef cubes stir-fried with king oyster mushrooms in a black pepper sauce, offering rich umami and aromatic flavors.

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