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Xinya (Fengsheng Li Branch)

Cantonese cuisine · ⭐ 4.3

Units 301–302, 3rd Floor, No. 16, No. 281 Nong Maoming North Road (Exit 14 of Nanjing West Road Station, Metro Line 12)

Dishes

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  Five-color Shrimp Dumpling Royal

  Five-color shrimp dumpling royal features fresh shrimp and colorful vegetables, skillfully wrapped in thin dough and steamed to perfection for a delicate, savory taste.
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  New Ya Shrimp Dumplings

  New Ya Shrimp Dumplings feature fresh shrimp, pork, and bamboo shoots wrapped in delicate dough and steamed to perfection—delicate, savory, and iconic in Cantonese dim sum.
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  Almond-Crusted Custard with Crisp Skin

  A traditional Cantonese dessert made of milk custard with a crispy outer layer and almond slices, offering a delightful contrast of textures.
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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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  Crispy Glass Pigeon Supreme

  Glass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
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  Scallion Oil Chicken

  Scallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
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  Golden Rice Noodle Roll

  Golden thread red rice sausage is a type of sausage made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and then steamed inside sausage casings. A small amount of glutinous rice or other grains may be added for texture. It has a reddish color, soft and sticky texture, and shows fine patterns when sliced.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Braised Black Tofu with Abalone Sauce and Matsutake

  A refined dish featuring black tofu simmered in a rich abalone sauce with matsutake mushrooms, resulting in a savory and aromatic flavor.
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  Black Truffle Tofu Roll

  A delicate roll made of tofu skin filled with seasoned mock duck and black truffle, steamed to perfection for a rich, savory flavor.
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  Lobster Soup with Golden and Silver Rice

  A rich lobster soup served over golden and silver rice, where each grain absorbs the savory broth for a luxurious taste.

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