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Heyuan Restaurant (Xinghuan Branch)

Cantonese cuisine · ⭐ 3.9

Shop L7-03/04, Xinghuan International Commercial Center, No. 11 Qiaoguang West Road

Dishes

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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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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  He Yuan Premium Shrimp Dumpling King

  A premium Cantonese dim sum featuring fresh shrimp and pork filling wrapped in delicate dough, steamed to perfection for a tender, flavorful bite.
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  Premium Shrimp Dumplings

  Premium shrimp dumplings made with fresh shrimp and pork fat, steamed to perfection. Delicate wrapper, tender filling, and rich umami flavor.
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  Fruit-flavored Sweet and Sour Pork

  A Cantonese dish featuring crispy fried pork tossed with pineapple, bell peppers, and a tangy sweet-and-sour sauce.
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  Coconut Taro Milk Jelly

  A sweet dessert made from taro, coconut milk, and dairy, blended and chilled to form a smooth, fragrant jelly with a creamy texture.
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  Steamed Wenchang Chicken

  White-cut Wenchang chicken is a traditional dish made primarily from Wenchang chicken, steamed until fully cooked, then sliced and served on a plate with a specially prepared sauce.
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  Soufflé

  A soufflé is a dessert made primarily from eggs, milk, and flour, created by whipping egg whites and mixing them with other ingredients before baking. It has a light, fluffy texture and a delicate consistency. The preparation requires careful control of temperature and time to maintain its unique soft structure.
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  Egg-flavored Shagong

  A deep-fried snack made from eggs, flour, and starch, featuring a crispy exterior and soft interior with a rich egg aroma.
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  Steamed Chicken in Soy Sauce

  Char siu chicken is a dish made with chicken as the main ingredient, marinated with soy sauce, sugar, ginger slices, green onion segments, and other seasonings before steaming. The primary ingredients are chicken thighs or whole chicken, which are simmered with seasoning to allow the meat to absorb the rich sauce flavor.
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  Tower Milk Custard Pastry

  A rich custard pastry made with fresh milk and eggs, baked to a golden finish for a sweet, creamy texture.
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  Fragrant Deep-Fried Young Pigeon

  Young pigeon marinated in secret spices and deep-fried to golden crispness, offering a fragrant, tender bite.
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  Abalone Sauce Stir-fried Sea Cucumber with Fresh Mushrooms

  Mainly made with sea cucumber and fresh mushrooms, slowly stewed in abalone sauce. The sea cucumber is tender and soft, the mushrooms are sweet and fresh, with a rich and savory broth.
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  Abalone Lotus Leaf Rice

  A dish featuring fresh abalone and glutinous rice, wrapped in lotus leaves and steamed for a fragrant, tender, and savory experience.
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  Lobster Pearl Bamboo Tube Noodles

  Handmade bamboo tube noodles with fresh lobster pearls, simmered in a clear broth for a delicate and savory flavor.

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