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Xinhang Hotel Restaurant (Oriental Hawaii International Garden Fifth Avenue Branch)

其他美食 · ⭐ 3.7

Shop No. 1, Building 6, Fifth Avenue, Oriental Hawaii International Garden, Daji Street

Dishes

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  Steamed Pork in Mantou

  A savory dish of steamed pork with rice flour, traditionally served inside a Chinese flatbread.
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  Dry Pot Shredded Wheat Gluten

  A spicy Sichuan dish made with shredded wheat gluten and vegetables, stir-fried in a dry pot with chili, garlic, and fermented bean paste.
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  Grilled Pork Belly

  Grilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
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  Roasted Chicken Thigh

  Roast chicken leg is a dish made primarily from chicken legs, prepared through roasting. After marinating, the chicken legs are placed on a grill and roasted at a moderate temperature until the skin turns golden and crispy, while the meat inside remains tender and juicy.
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  Pork Skewers

  Pork skewers are made by cutting pork into small pieces, threading them onto bamboo sticks, and grilling or pan-frying after marinating. Main ingredients include pork tenderloin or belly meat, often seasoned with soy sauce, cooking wine, ginger, and garlic.
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  Fermented Tofu and Intestine Stew

  A spicy Sichuan dish made with fermented tofu and pork intestines, slow-cooked in a rich sauce of chili, garlic, and ginger.
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  Fermented Tofu

  Fermented tofu is a Hunan specialty snack made from fermented soybean curd, deep-fried until crispy and served with spicy sauce and garlic.
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  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Snow Cabbage Braised Small Yellow Croaker

  Small yellow croaker is braised with snow cabbage, resulting in tender fish and flavorful, savory sauce.

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