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Tianze Cultural Hotel · Xiu Shui Chinese Restaurant

Cantonese cuisine · ⭐ 4.0

Tianze Culture Hotel, 2nd Floor, No. 258 Xingtai North Road

Dishes

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  Salmon and Arctic Scallop Sashimi

  Fresh salmon and arctic scallop slices served raw, offering a delicate and savory taste with a clean finish.
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  Scallion Sauce River Prawns

  This dish features river prawns as the main ingredient, cooked with three types of scallions (typically spring onions, shallots, and dried scallions). The fresh prawns are cleaned, then deep-fried or pan-fried until the shells are crispy. Separately, the three scallions are stir-fried until fragrant, and a special teriyaki or soy-based sauce is added and simmered. The prawns are then tossed back into the wok with the sauce, ensuring they are evenly coated. The result is prawns with a springy texture, rich sauce, and a pronounced scallion aroma.
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  Ancient Recipe Stir-Fried Abalone with Qin Pepper

  This dish features fresh abalone as the main ingredient, paired with distinctive Qin pepper. The abalone is cleaned, sliced, and briefly blanched. Qin pepper is deseeded, cut into sections, and stir-fried with ginger and garlic until fragrant. In a hot wok with oil, the abalone slices are quickly stir-fried, followed by the Qin pepper and other ingredients. Seasoned with salt and a little soy sauce, it is stir-fried until the abalone is cooked through and the pepper aroma is fully released. The dish highlights the tender, springy texture of the abalone and the unique pungent fragrance of Qin pepper.
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  Homemade Pork Jelly with Soft-Boiled Egg

  Homemade Pork Jelly with Soft-Boiled Egg is a traditional cold dish made primarily from pork skin, trotters, or hocks, paired with soft-boiled eggs. The pork parts are cleaned, simmered with spices for a long time until collagen is fully released. The broth is strained, poured into a container with peeled soft-boiled eggs, then cooled until set. The resulting jelly is translucent, with a springy texture, and the egg yolk remains semi-liquid.
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  Braised Free-Range Chicken with Thumb-Sized Flower Rolls

  This dish features free-range chicken braised with hand-made, thumb-sized flower rolls. The chicken is cut into pieces, stir-fried to remove gaminess, then simmered with ginger, scallions, cooking wine, soy sauce, and water over low heat until tender and flavorful. The flower rolls are added later to absorb the rich broth, becoming soft and savory. The final dish offers tender chicken, chewy rolls, and a robust sauce.
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  Modern Floral Smoked Fish

  Modern Floral Smoked Fish uses fresh grass carp or sea bass as the main ingredient. After scaling and cutting into pieces, the fish is marinated with basic seasonings like salt, cooking wine, scallion, and ginger. The core technique involves placing the fish pieces in a specialized smoking oven for low-temperature slow smoking, along with dried edible flowers such as jasmine, osmanthus, or rose, allowing the fish to naturally absorb a delicate floral aroma during the process. The finished dish has an amber-colored skin and firm texture with a unique, complex fragrance.
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  Hong Kong-style Deep Well Roast Goose

  Hong Kong-style deep井 roast goose is a dish made from whole geese, marinated and roasted in a deep井 oven. It uses special sauce and slow-roasted over fruit wood or charcoal for crispy skin and tender, juicy meat.
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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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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Premium Roast Meat Trio

  A premium selection of roasted meats including char siu, roast goose, and white-cut chicken, marinated in secret sauce and slow-roasted to perfection.
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  Delicious Roasted BB Duck

  Delicious Roasted BB Duck features tender duck meat marinated and slow-roasted to perfection, with a crispy skin and rich, savory flavor.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Homemade Stacked Beef

  Homemade Stacked Beef is a traditional Chinese cold dish, primarily made from beef shank or leg meat. The beef is first soaked in water to remove blood, then braised with spices such as Sichuan peppercorns, star anise, cinnamon, bay leaves, scallions, and ginger until tender and flavorful. After removal, it is pressed with a heavy weight while hot to shape it, then cooled and sliced thinly. The meat is firm and has a distinct grain, and can be eaten directly or with a dipping sauce.
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  Spiced Donkey Meat with Sauce

  A traditional dish made with tender donkey meat, served with a special dipping sauce for rich flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Assorted Sashimi Platter

  The mixed sashimi platter features a variety of raw seafood, including salmon, tuna, sea scallops, sweet shrimp, and squid. The ingredients are fresh, sliced neatly, and beautifully arranged. During preparation, the seafood is deodorized and cut into thin slices or small pieces, then served directly without any heating.
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  Shaanxi Old Dough Oil Cake

  Shaanxi Old Dough Oil Cake is a traditional wheat-based food made primarily from flour, old dough starter, cooking oil, and salt. The process involves fermenting the starter with flour and water to form a dough, which is then rolled out thin, brushed with oil and sprinkled with salt, rolled up, coiled into a cake shape, flattened, and finally pan-fried or griddled until both sides are golden and crispy. The result is a crispy exterior with soft, layered interior and a slight sour aroma characteristic of old dough fermentation.
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  Alpine Pea Shoots with Black Bean Curd Sticks

  This dish features alpine pea shoots and black bean curd sticks as the main ingredients. The alpine pea shoots are tender and fresh, while the black bean curd sticks, made from black soybeans, have a deep brown color and a chewy texture. During preparation, the black bean curd sticks are first soaked to soften, then quickly stir-fried together with the cleaned alpine pea shoots. The cooking process is simple, primarily highlighting the natural flavors and textural contrast of the ingredients, resulting in a light and healthy vegetarian dish.

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