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Jing Cai Xuan · Wangxiang Tian Di Branch

Cantonese cuisine · ⭐ 4.4

NL358, 3rd Floor, Lixiang Lane, OCT Harbour City, No. 9668, Shennan Avenue

Dishes

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  Shanghai Red Bean Square Cake

  Shanghai red bean square cake is a traditional Chinese dessert made mainly from glutinous rice flour, filled with sweet red bean paste. It is made by steaming a mixture of glutinous rice flour and water to form a soft cake, then filled with sweet red bean paste, resulting in a soft and sweet texture.
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  Ningbo Xuecai Bamboo Shoots Stir-Fried with Sea Snail

  Ningbo xuecai and bamboo shoot threads are stir-fried with sea snails, resulting in a fresh, crisp texture with a savory-slightly sour taste, typical of Zhejiang cuisine.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Crystal Delight Bird's Nest Chicken Silk Soup

  Made with bird's nest and chicken, the chicken breast is shredded and simmered with rehydrated bird's nest. The soup has a clear color and smooth texture, rich in collagen, offering nourishing and health benefits.
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  Sand Garlic Noodles

  Sand garlic bean noodles is a dish made primarily with sand garlic and yellow soybean noodles. After cleaning, the sand garlic is cooked with the noodles to infuse flavor. Seasonings like salt and soy sauce are added to enhance taste.
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  Hainan Small Yellow Beef with Chaoshan Flavor

  Hainan Small Yellow Beef with Chaoshan Flavor features tender beef from Hainan, slow-cooked in a savory Chaozhou-style sauce, delivering a rich, umami-packed experience.
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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  Braised Ecological Softshell Turtle

  Stewed ecological softshell turtle with fresh ingredients, scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar, slowly braised to tender perfection. The meat is soft and delicate, the broth rich and flavorful, preserving the original taste.
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  Old Cai Pu Stir-Fried Abalone Slices

  Old cai pu stir-fried quickly with abalone slices, highlighting savory flavor. Main ingredients are aged cai pu and fresh abalone slices, prepared by quick stir-frying, resulting in a crisp-tender texture with rich salty aroma.
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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Sour Cabbage Stir-fried Intestines

  A traditional Chinese dish made by stir-frying sour cabbage with pork intestines, offering a tangy and savory flavor.
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  Golden Crispy Chicken

  A dish of crispy fried chicken coated in egg and starch, served with a savory salted egg yolk sauce for a rich, crunchy texture.
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  Pan-fried East China Sea Conger

  Fresh East China Sea conger is marinated and pan-fried until golden brown, resulting in a crispy exterior and tender, flavorful interior.
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  Chicken Broth Stuffed Tofu Skin Rolls

  Tofu skin rolls filled with chicken and served in a rich chicken broth sauce, offering a delicate and savory taste.
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  Mapo Tofu with Lobster

  Mapo Tofu with Lobster: Tender tofu and fresh lobster are stir-fried with fermented bean paste, Sichuan peppercorns, and chili to create a rich flavor, then gently simmered together.
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  Lobster Mapo Tofu

  Lobster Mapo Tofu is a fusion dish featuring tofu, lobster, and minced beef. Tofu cubes are boiled, then stir-fried with seasoned beef, doubanjiang, Sichuan pepper powder, garlic, and ginger, simmered in water or broth, and thickened. Lobster meat is added to enhance the flavor.

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