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Xiangsi Lin Jin Island Hotel Restaurant (Qingshan Lake Branch)

Cantonese cuisine · ⭐ 4.0

No. 711, Hongdu North Road

Dishes

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  Sichuan Pepper and Lily Stir-fried Chicken Cartilage

  A dish featuring chicken cartilage and fresh lily, stir-fried with Sichuan pepper for a spicy and aromatic flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Hand-Beaten Beef Balls

  Hand-beaten beef balls are made by mixing fresh beef mince with seasonings, then shaping into balls and gently cooked in water or steam for a tender, flavorful dish.
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  Crispy Spring Roll Wrapper with Juicy Pigeon

  Crispy spring roll wrappers filled with tender, juicy pigeon meat, seasoned and fried to perfection for a flavorful bite.
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  Bamboo Shoot and Fresh Shrimp Dumplings

  Fresh shrimp dumplings with bamboo shoots made from minced shrimp and tender bamboo shoot tips, mixed with seasonings, wrapped in thin dough, and steamed.
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  Classic Pineapple Bun

  The classic pineapple bun is a type of pastry with a shape resembling a pineapple, featuring a golden, crispy crust and a soft, sweet interior. Main ingredients include high-gluten flour, sugar, and eggs, and it is made through steps such as fermentation, shaping, and baking.
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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Garlic Steamed Spare Ribs

  A dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.
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  Honey-glazed BBQ Pork Rice Noodle Rolls

  Honey-glazed barbecued pork rice noodle rolls are a classic Cantonese snack. Made from premium rice flour, the thin rice noodle sheets are steamed to a translucent texture, wrapping around fragrant barbecued pork. A special honey glaze is drizzled on top, enhancing the silky sweetness and tender juiciness of the dish.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Golden Island Shrimp Dumpling Supreme

  Golden Island Shrimp Dumpling Supreme features fresh shrimp and pork fat wrapped in translucent dumpling skin, steamed to perfection for a delicate, savory bite.
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  Crispy Scallion Oil Cake

  Crispy scallion oil cake is a Chinese pastry made from flour dough with chopped scallions, salt, and water. It's flattened, then pan-fried until golden and crispy.
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  Braised Chicken Feet in Abalone Sauce

  Braised chicken feet in abalone sauce is a refined Chinese dish, featuring chicken feet as the main ingredient, carefully cooked and finished with a rich abalone sauce. The chicken feet become tender and soft after stewing, while the addition of abalone sauce imparts a savory seafood flavor, resulting in a complex and layered taste experience.
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  Fresh Shrimp Vermicelli Pot

  Fresh shrimp and vermicelli stew uses fresh shrimp and vermicelli as main ingredients. Soak vermicelli, place at the bottom of the pot, add fresh shrimp, then pour in broth or water. Simmer gently until vermicelli absorbs the flavor and shrimp is cooked through. Add ginger slices and scallions for aroma.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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