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Xin Yue Ji Shun De Cai (Xi Shui Jie Dian)

Cantonese cuisine · ⭐ 4.6

North of Xiushui Street, No. 57 Dongdaqiao Road

Dishes

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  Stir-fried Crispy Blood Sausage

  Gai Gai Cui Sheng Chang is a Cantonese dish featuring pig intestines. Cleaned intestines are sliced and stir-fried quickly with garlic, ginger, and scallions in a hot pan to achieve a slightly charred exterior and tender interior, preserving the original flavor.
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  Honey-glazed BBQ Pork

  Honey-glazed barbecued pork is made from pork tenderloin, marinated and grilled. The marinade typically includes soy sauce, sugar, oyster sauce, honey, cooking wine, and five-spice powder, infusing flavor and creating a glossy finish. Proper heat control during grilling ensures tender, juicy meat with a slightly caramelized, sweet aroma.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Crystal Shrimp Dumpling King

  Crystal Shrimp Dumpling King is made with fresh shrimp, pork fat, and wheat starch. Shrimp and pork fat are mixed with seasonings, wrapped in transparent dough, shaped into half-moons or ingots, then steamed to a semi-transparent, smooth, and chewy texture.
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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Homemade Chili Sauce

  Homemade chili sauce is a traditional seasoning made primarily from fresh chilies, garlic, and ginger. The ingredients are chopped or blended into a paste, then mixed with seasonings such as salt, sugar, and vinegar, followed by fermentation. The finished product has a bright red color and a rich, spicy flavor.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Shunde Mother's Double-Curd Milk

  Shunde Old Mother's Double Skin Milk is a traditional dessert made primarily from fresh milk, sugar, and egg whites. First, milk is boiled and then cooled to form the first layer of milk skin. The milk beneath this skin is then poured out, mixed with sugar and egg whites, and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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