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Xinglong Restaurant (Zhujiang New Town Branch)

Cantonese cuisine · ⭐ 4.1

Unit 101 (Self-compiled), 1st Floor, No. 4 Haoju Kou, Shipai

Dishes

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  Shiba Yong Lotus Root

  A Cantonese home-style dish made with fresh lotus root, pork, and mushrooms, slowly stewed to a rich, tender flavor.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Candied Taro

  Fried taro with sugar coating is a sweet dish primarily made with taro. After peeling and cutting the taro into pieces, it is boiled until tender, then stir-fried with syrup until a crystalline sugar crust forms on the surface. Once cooled, the dish develops a glossy sugar coating. The key to preparation lies in controlling the heat to ensure the syrup evenly coats the taro, resulting in a crispy exterior and soft interior.
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  Inkfish Box

  A dish made by stuffing inkfish with seasoned filling and steaming it, resulting in a tender and flavorful seafood delicacy.
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  Chaozhou Authentic Braised Meat Platter

  Chaozhou authentic braised meat platter features ingredients such as pork head meat, braised duck neck, braised tofu skin, and boiled eggs, slow-cooked in traditional braising sauce. The sauce is made from spices like star anise, cinnamon, bay leaf, light soy sauce, and dark soy sauce, resulting in a rich, reddish-brown color and deep, savory aroma.
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  Fried Puning Tofu

  Fried Puning tofu is a Guangdong regional specialty dish primarily made with soft tofu. The tofu is cut into pieces, lightly coated with starch or flour, and deep-fried in hot oil until the exterior turns golden and crispy while the inside remains tender. It is usually served with a sauce or eaten as-is, offering a delightful contrast of crispy outer texture and soft inner consistency.
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  Fried Pork Dumplings

  Fried pork dumplings are a traditional snack made by wrapping minced pork in rice flour dough and deep-frying until golden and crispy.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Squid with Soy Sauce

  A Cantonese dish featuring fresh squid steamed in water and served with a savory soy-based sauce, highlighting the natural sweetness and tenderness of the seafood.
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  Salt-Baked Seafood Platter

  A platter of fresh seafood like shrimp, crab, and shellfish, cooked using the traditional salt-baking method to retain natural flavors and deliver a savory, tender taste.
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  Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.

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