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Xin Mingyuan (Fangcao Di Dian)

Cantonese cuisine · ⭐ 4.3

Qiaofu Fangcaodi Complex, Building C, West Fangcaodi Lane, 1st Floor, Unit L1-12

Dishes

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  Three Onion Braised Beef Ribs

  Beef short ribs simmered with green onions, using beef short ribs as the main ingredient, paired with large onion, scallion, and white onion, slow-cooked to tender meat with onion aroma infused into the beef.
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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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  Two-Flavor Bok Choy

  Double-flavor bok choy is a dish featuring bok choy as the main ingredient, with stems and leaves prepared separately. Stems are blanched or stir-fried, while leaves are quickly stir-fried to create contrasting textures. Seasoned with garlic, oyster sauce, and salt, it preserves the vegetable's crispness and freshness.
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  Yellow Croaker

  Small yellow croaker is a small marine fish. Fresh small yellow croakers are typically selected, cleaned, and marinated with salt and cooking wine before being pan-fried or braised in brown sauce. During preparation,辅料 such as ginger slices and scallions can be added to enhance the flavor.
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  Signature Crispy Chicken

  Signature crispy-skinned chicken made from whole chicken, marinated and deep-fried until the skin is golden and crunchy while the meat stays tender.
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  Signature Crispy Chicken (Half)

  Signature Crispy Chicken (Half) is a Chinese dish made with chicken, featuring a crispy exterior and juicy interior. Fresh chicken is marinated and deep-fried until golden and crunchy, offering a delicious taste.
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  Mingyuan Shrimp Dumplings

  Mingyuan Shrimp Dumplings is a delicate dim sum made with fresh shrimp, pork, and water chestnuts, hand-rolled and steamed. The wrapper is thin and elastic, with a juicy and flavorful filling.
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  Almond Tea

  Almond tea is a drink made primarily from almonds. After soaking, almonds are ground, mixed with water, filtered, and boiled with seasoning. Rice flour or sugar can be added for texture and sweetness, and sometimes osmanthus is included to enhance aroma.
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  Long-boiled herbal soup

  Old Fire Soup is a classic Chinese soup dish, primarily made with pork bones and chicken bones. After slow simmering for a long time, the broth becomes rich and flavorful. To prepare it, clean the ingredients thoroughly, add sufficient water, and simmer over low heat for several hours until the broth thickens. Finally, season with an appropriate amount of salt.
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  Crispy Roast Squab

  Crispy roasted squab is a dish featuring young pigeons, marinated and roasted until the skin is crispy and the meat tender. A secret sauce is typically used for marinating, then high-heat roasting creates a golden, crunchy crust.
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  Crispy Roasted Pork Belly

  Crispy Roast Pork Belly is a traditional dish made primarily from pork belly. After marinating, the pork belly becomes crispy on the skin and tender on the meat, with a golden color. During cooking, the pork belly is first roasted until the skin is crispy, then cut into bite-sized pieces, revealing an irresistible roast pork aroma.
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  Taro Paste Stewed with Fresh Milk

  Taro paste stewed with fresh milk is a dessert made from taro and fresh milk. Steam the taro, mash it into a paste, then slowly simmer it with milk to blend the taro flavor into the creamy texture, resulting in a smooth and delicate taste.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Sweet and Sour Pork with Pineapple

  A classic Cantonese dish featuring crispy fried pork chunks tossed in a sweet and sour sauce with pineapple, bell peppers, and onions.
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  Prawn Balls in Wok Style

  Prawn balls in the style of Aberdeen are made from fresh prawns, deveined and left with tails, marinated in starch and egg white, then deep-fried until golden. A spicy sauce is prepared by stir-frying garlic, chili, and onion, then tossed with the fried prawns to coat evenly.

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