Qūjiāng Míngmén Premium Cantonese Cuisine (Tang Dynasty Flower Garden Branch)
鱼鲜 · ⭐ 4.4
Building 4, Dehou Street, Qujiang Pool West Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at Building 4, Dehou Street, Qujiang Pool West Road. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-Boiled Seafood Vermicelli Pot, Hainan Pepper Pork Tripe Stew, Steamed Snakehead Fish.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Xi'an
- Category: 鱼鲜
- Rating: 4.4
- Address: Building 4, Dehou Street, Qujiang Pool West Road
- Popular dishes: Dry-Boiled Seafood Vermicelli Pot, Hainan Pepper Pork Tripe Stew, Steamed Snakehead Fish, Oatmeal-Steamed Lobster Baby, Special Fish Sashimi
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Dishes
Dry-Boiled Seafood Vermicelli PotA savory dish featuring fresh seafood like shrimp, squid, and clams simmered with vermicelli in a rich broth, then dried to concentrate flavors.
Hainan Pepper Pork Tripe StewA traditional Hainan dish featuring pork tripe slow-cooked with Hainan peppercorns, resulting in a rich, aromatic broth with warming properties.
Steamed Snakehead FishA classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
Oatmeal-Steamed Lobster BabyA fusion dish featuring baby lobster steamed with oats, creating a soft, savory flavor where the oats absorb the seafood essence and the lobster remains tender and succulent.
Special Fish SashimiFresh fish slices served with vegetables and a special sauce, offering a refreshing and savory taste.
Braised Soft-Shell Crab in Clay PotA dish featuring fresh soft-shell crab braised in a clay pot with ginger, garlic, and scallions, resulting in tender, flavorful meat.
Braised Shark's Fin with Golden HooksA premium Cantonese dish featuring shark's fin braised in a savory sauce with ham, mushrooms, and aromatics, served in a rich, glossy glaze.
Pineapple BunThe pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
ClamClams are a seafood dish primarily made with fresh clams. The preparation typically involves cleaning the clams and steaming or stir-frying them with seasonings such as garlic and ginger, to preserve their natural freshness and flavor.
Chef's Clay Pot RiceA classic Cantonese dish cooked in a clay pot, featuring rice with preserved meats or chicken, topped with a crispy bottom layer of rice.