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Long Xuan Chinese Restaurant (InterContinental Chengdu Century City)

Cantonese cuisine · ⭐ 4.8

Longxuan Chinese Restaurant, 5th Floor, InterContinental Tian Tang Hotel Chengdu Century City, No. 88 Shijicheng Road (near Chengdu Century City New International Convention & Exhibition Center)

Dishes

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  XO Seafood Fried Rice

  A flavorful fried rice dish made with seafood like shrimp, crab, and squid, stir-fried with XO sauce for a rich, savory taste.
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  Sichuan Dan Dan Noodles

  Sichuan Dan Dan Noodles is a traditional Sichuan noodle dish made primarily with thin noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried minced pork and mung bean sprouts, then drizzled with a specially prepared spicy and numbing sauce before serving.
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  Sichuan Chili Chicken

  Sichuan chili chicken is a dish made with chicken, dried chilies, and Sichuan peppercorns. Chicken pieces are marinated, then stir-fried with plenty of dried chilies and peppercorns to absorb the spicy flavor and achieve a crispy texture.
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  Durian Swan Pastry

  Durian swan pastries are Western-style desserts with durian flesh as the main filling, encased in flaky pastry and baked until golden and crispy.
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  Braised Stone Hill Squab

  A signature Cantonese dish featuring tender squab pigeon slow-braised to perfection, with a savory, moist finish.
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  Mango Mustard Shrimp Balls

  Fresh shrimp balls are tossed with Australian mango and mustard sauce, offering a sweet and spicy flavor with a crisp texture.
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  Baihe Sauce Chicken Feet

  Chicken feet simmered in a savory Baihe sauce with garlic and herbs, resulting in tender, flavorful bites.
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  Bamboo Charcoal Custard Bun

  A modern Chinese pastry made with bamboo charcoal-infused dough and a creamy, custard-like filling that melts in the mouth.
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  Old Jar Sichuan-style Pickled Cabbage Beef Congee

  A flavorful dish featuring tender beef and fermented pickled cabbage simmered over rice, creating a rich, tangy aroma and savory taste.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Golden Herb Boiled Clams

  Golden Herb Boiled Clams is a seafood dish made with clams and golden herb. The clams are washed and then cooked with golden herb in water, preserving the freshness and fragrance of the ingredients.
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  Jinxiu Maoxuewang

  A spicy Sichuan-style dish made with duck blood, beef tripe, yellow throat, bean sprouts, and tofu skin, simmered in a rich, numbing chili broth.
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  Caviar Cold Braised Solid Sea Cucumber

  Caviar cold braised solid sea cucumber is a dish made with solid sea cucumber as the main ingredient, combined with caviar and cold braising seasoning. The sea cucumber is carefully processed and mixed with caviar, then seasoned with a cold braising method, resulting in a fresh and unique flavor.
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  Fresh Sea Urchin Braised Eel

  Fresh sea urchin braised eel is a Chinese dish made with fresh sea urchin and eel, cooked with seasonings over low heat. It has a fresh and rich flavor.
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  Steamed Pork Ribs with Black Bean Sauce

  A Cantonese dish featuring tender pork ribs steamed in a savory black bean sauce, known for its rich umami flavor and soft texture.
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  Lobster Soup with Crab Meat and Fish Maw

  Lobster soup with crab meat and fish maw is made with lobster, crab meat, and fish maw, cooked in a rich broth. It has a fresh and rich taste.

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