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Yue Xiang Yan New Xiang Cuisine Fusion Restaurant

Cantonese cuisine · ⭐ 4.3

No. 4, Ya'an Road

Dishes

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  State Banquet Bird's Nest Chicken

  National banquet bird's nest chicken is a dish made with chicken thighs and fish maw, slow-cooked to perfection. Chicken pieces and soaked fish maw are stewed together with water, ginger slices, and cooking wine, resulting in tender chicken, soft fish maw, and rich broth.
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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Cantonese Claypot Fried Rice

  Cantonese clay pot fried rice is made with rice,腊肠,腊肉, eggs, and vegetables, stir-fried evenly and then heated in a clay pot until the bottom forms a crispy crust. Cooking requires precise heat control to keep each grain distinct and fragrant.
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  Durian Swan Pastry

  Durian swan pastries are Western-style desserts with durian flesh as the main filling, encased in flaky pastry and baked until golden and crispy.
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  Hong Kong-style Barbecue Pork

  Hong Kong-style barbecued pork is made from pork tenderloin or梅花肉, marinated with soy sauce, honey, oyster sauce, five-spice powder, garlic, and maltose, then grilled. It has a glossy red color, tender texture, and sweet glaze aroma.
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  Xiang-style Braised Pork Belly

  Xiang-style braised pork belly is made with fatty pork, blanched and cut into pieces, then stewed with ginger, scallions, star anise, and bay leaves. Seasoned with soy sauce, sugar, and cooking wine, it's slowly simmered until tender and glossy.
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  Xiangxi Stinky Carp

  Xiangxi stinky carp is a specialty dish featuring carp that is marinated and fermented, then pan-fried or steamed. Traditional fermentation creates a unique aroma, which is removed during cooking while preserving the fresh flavor.
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  Braised Softshell Turtle

  Stewed softshell turtle is a dish made primarily with softshell turtle, seasoned with ginger slices and green onions, slowly simmered to perfection. After preparation, the turtle is cooked in water or broth until tender, allowing flavors to fully blend.
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  Spicy Vinegar Jellyfish Head

  Old vinegar deep-sea jellyfish head is a cold dish made primarily from deep-sea jellyfish heads. After soaking, the heads are sliced into threads and mixed with aged vinegar, garlic, cilantro, a touch of sugar and salt. It's crisp and tangy.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Fresh Shrimp and Leek Rice Noodle Roll

  Fresh shrimp and chives rice noodle roll is a Cantonese dim sum made by steaming rice batter into a thin skin, then wrapping it around fresh shrimp and chopped chives, rolling it up and slicing it for serving.

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