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Xin Nanyuan · Sichuan and Cantonese Specialties

Cantonese cuisine · ⭐ 4.5

No. 6 Xingnan Avenue, Xin Nan No. 6 Apartment, 1st Floor

Dishes

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  He Xiang Sticky Rice Chicken

  A traditional Chinese dim sum dish made by steaming glutinous rice stuffed with chicken, mushrooms, and shrimp wrapped in lotus leaves, offering a rich, savory flavor.
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  He Xiang Sticky Rice Chicken

  He Xiang Sticky Rice Chicken is a Chinese snack made with sticky rice, chicken, and various seasonings. The chicken and rice are mixed and wrapped in lotus leaves before steaming, resulting in a soft and fragrant texture.
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  Bitter Melon Stir-Fried with Beef

  A Chinese dish made by stir-frying bitter melon with beef, featuring a refreshing taste and tender meat.
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  Sour Cabbage Fish

  A spicy and sour fish dish made with fresh carp, fermented cabbage, and chili peppers, known for its rich flavor and lingering aftertaste.
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  Dry-Braised Free-Range Chicken

  Dry-Braised Free-Range Chicken is a Cantonese-style dish featuring free-range chicken as the main ingredient. The chicken is cut into pieces and cooked in a dry method (dry-braising or dry-stir-frying) over medium-low heat without adding water or broth, allowing the chicken's own fat and juices to render out. It is typically braised with ginger slices, garlic, scallions, and a small amount of rice wine or cooking wine, allowing the chicken to cook in its own juices. The result is firm, chewy meat with crispy skin and a rich chicken flavor. The dish has a golden color and emphasizes the natural taste of the ingredients.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Signature Sour Fish

  Signature sour cabbage fish is made with fresh grass carp as the main ingredient, combined with pickled sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. The fish slices are stewed together with the sour cabbage, resulting in tender fish meat and a rich, flavorful broth.
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  Mixed Sauce Pig Intestine Rice Noodles

  A Cantonese specialty made with rice noodles wrapped around pork and shrimp, topped with a savory sweet-spicy sauce.
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  Steamed Sea Bass with Special Flavor

  Fresh sea bass steamed with ginger, scallions, and a touch of cooking wine for a delicate, savory flavor.
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  Special Sour Fish Soup

  Special sour fish soup made with fresh fish, fermented vegetables, tomatoes, and chili, cooked in broth or water. Fish is cleaned, cut into pieces, and stewed with ingredients, then seasoned.
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  Sweet and Spicy Shrimp

  Delicious shrimp dish made with fresh shrimp, oyster sauce, ginger slices, green onions, and other seasonings, cooked by stir-frying or steaming. The shrimp is firm, flavorful, and has a bright red color.
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  Quinoa Shrimp

  Quinoa shrimp is a dish made with quinoa and shrimp, cooked together for a rich and nutritious flavor.
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  Prawn Stir-fry in Batter

  Prawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.
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  Sweet and Sour Pork

  A classic Cantonese dish made with crispy fried pork belly served with pineapple, bell peppers, and a tangy sweet and sour sauce.
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  Green Olive Stewed Meat Juice Soup

  Green Olive Stewed Meat Juice Soup is a traditional Chinese soup made primarily with lean pork and green olives. The lean pork is minced and placed in a stewing pot with washed green olives, then simmered in water for several hours. During the stewing process, the meat juices blend with the fragrance of the olives, resulting in a clear, mildly sweet broth. The preparation is simple, emphasizing the natural flavors without excessive seasoning.
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  Black Tofu in Abalone Sauce

  Black tofu in abalone sauce is an exquisite dish primarily made with black tofu and abalone sauce. The preparation involves cutting the black tofu into pieces, drizzling it with rich abalone sauce, then steaming or stewing it to allow the tofu to fully absorb the savory flavor of the sauce, resulting in a unique texture.
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  Braised Fresh Abalone with Free-Range Chicken

  Made with fresh abalone and free-range chicken, cooked slowly with seasonings. The abalone is tender, the chicken is soft and flavorful, with a rich broth.

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