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Xin Guangyuan Xihan Restaurant

Cantonese cuisine · ⭐ 3.1

200 meters north along Kaichuang Avenue

Dishes

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  Golden Threadfin Bream

  Orange-spotted grouper is a high-end fish typically prepared by steaming or braising. The main ingredient is the orange-spotted grouper, with辅料 including ginger threads, green onion segments, and soy sauce. Steaming preserves the fish's tender texture, while braising allows the flesh to absorb the rich flavors of the sauce.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Five-fingered桃 Baked Squab

  A Cantonese dish featuring squab pigeon baked with five-fingered桃, known for its tender meat and rich aroma.
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  Main Hall Roast Goose

  Main Hall Roast Goose is a classic Cantonese roasted dish, primarily made with high-quality black-bone geese. The cleaned goose is marinated inside and out for several hours with a secret sauce (typically containing salt, sugar, five-spice powder, sand ginger powder, light soy sauce, etc.). The skin is then tightened by scalding with boiling water, brushed with a crispy skin glaze (often made from maltose, white vinegar, red vinegar, etc.), and air-dried. Finally, it is roasted in a specialized oven or hanging oven at medium-high heat for about 50-60 minutes, with periodic repositioning for even cooking. The finished goose has a deep red, crispy, blistered skin and tender, juicy meat with a distinctive roasted aroma. It is commonly served with plum sauce for dipping.
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  Laoji Chicken

  A dish featuring whole chicken stewed with vegetables and a special sauce, then mixed thoroughly for rich flavor and tender meat.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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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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  Fried Eggplant

  Fried eggplant is a Chinese dish featuring eggplant as the main ingredient. Sliced or cut into strips, it's deep-fried until golden and crispy outside, soft inside. To reduce oil absorption, eggplant is often soaked in salt water before frying, sometimes lightly coated with flour or starch.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Stone Olive and Pork Bone Soup

  A nourishing soup made with stone olive and pork bone, slowly simmered to create a clear, flavorful broth known for its health benefits.
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  Rice Noodle Sausage with Fatty Beef and Luffa

  This dish features rice noodle sausage, fatty beef slices, and luffa as main ingredients. The sausage is cleaned, blanched, and cut into sections; the beef is thinly sliced; and the luffa is peeled and cut into strips. The sausage and beef are first stir-fried to release their aroma, then the luffa strips are added and stir-fried together. Basic seasonings like ginger and garlic may be used during cooking, with soy sauce or oyster sauce added for flavor. The dish is ready when the luffa softens and all ingredients are cooked through, highlighting the natural tastes of the components.
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  Garlic Steamed Shrimp

  A dish of fresh shrimp steamed with garlic and ginger, resulting in tender, flavorful seafood with a rich garlic aroma.
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  Honeycomb Oyster

  A creative dish featuring fresh oysters arranged in a honeycomb pattern, seasoned with a savory-sweet sauce and grilled or steamed to perfection.
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  Tofu Hot Pot

  Tofu stew is made with soft tofu as the main ingredient, combined with meat, vegetables, or mushrooms, and simmered in a pot. Cut tofu into pieces, add it with ingredients to a clay pot, pour in broth or water, and slowly simmer until flavorful.
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  Braised Tofu with Herbal Broth

  养生豆腐 with abalone sauce is made from soft tofu, abalone sauce, mushrooms, and carrots. Tofu is blanched and stewed with the sauce and ingredients to absorb rich flavors.
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  Truffle Sea Urchin Fried Rice

  A luxurious fried rice dish featuring fresh sea urchin, black truffle, and eggs, offering a rich, savory flavor.

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