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Xixi Liangchen

Cantonese cuisine · ⭐ 4.9

No. 8 Wujia Bay Street, Wujia Bay Parking Lot, Fangxi Road, Xixi Wetland

Dishes

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  Braised Goose Head

  Braised goose head is made from old goose heads, blanched and slowly simmered in a seasoned broth. It absorbs the rich flavors of the sauce, enhanced by spices like star anise, cinnamon, soy sauce, and cooking wine, resulting in tender, flavorful meat.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Truffle Sweet and Sour Crispy Beef

  Crispy beef with truffle sweet and sour sauce, tender inside and crunchy outside.
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  Water Head Purple Seaweed

  A dish made by stir-frying fresh purple seaweed with garlic and green onions, known for its crisp texture and rich iodine content.
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  Cantonese Blood Cake

  A traditional Cantonese dish made with pig blood, liver, and intestines cooked in a rich pork bone broth. Known for its fresh ingredients and savory flavor.
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  Old Cabbage Steamed Bamboo Shoot Shellfish

  Old cabbage and bamboo shoots are steamed together with shellfish, creating a savory dish where the aged cabbage infuses the fish with umami-rich flavor.
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  Sour Spicy Shark Fin

  Sour spicy shark fin is a dish made primarily with shark fin, seasoned with chili, vinegar, ginger, garlic, and other spices. After soaking, the shark fin is stewed or stir-fried with a sour-spicy sauce to absorb the flavors.
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  Old Cabbage Steamed East China Sea Yellow Croaker

  Old Cabbage Steamed East China Sea Yellow Croaker is a Chinese steamed dish made with old cabbage and East China Sea yellow croaker, cooked by steaming the fish together with the cabbage, resulting in a tender texture and salty flavor.
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  Steamed Large Yellow Croaker with Aged Cai Pu

  A delicately steamed dish featuring large yellow croaker from the East China Sea, enhanced by aged cai pu for a rich, savory aroma and tender texture.
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  Green Lemon Crispy Wagyu Beef

  Tender wagyu beef coated in a crispy batter and served with green lemon dressing for a refreshing, tangy flavor.
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  Stir-fried Chives with Razor Clams

  Stir-fried chives with razor clams, a fresh and savory dish combining the aromatic flavor of chives with the delicate taste of clams.
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  Black Vinegar Pork Tenderloin

  Thin slices of pork belly marinated in black vinegar sauce, then pan-fried or stir-fried to achieve a tender texture with the tangy flavor deeply infused.

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