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Xiao Wan Teahouse

Cantonese cuisine · ⭐ 4.5

No. 159 Gongyuan Road, inside the Military Museum

Dishes

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  Xiao Wan Shrimp Dumplings

  Fresh shrimp and pork wrapped in thin dumpling wrappers, steamed to perfection—delicate, savory, and iconic of Cantonese dim sum.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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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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  Organic Asparagus with Shrimp

  Organic asparagus stir-fried with fresh shrimp, highlighting natural flavors and textures.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Lapsang Souchong Black Tea

  Lapsang Souchong is a Chinese black tea made from fresh tea leaves of Wuyi Mountain in Fujian, processed through withering, rolling, fermentation, and drying. The finished tea has tight, dark strands and a unique smoky aroma with a flavor reminiscent of dried longan.
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  Mustard Shrimp Balls

  Mustard shrimp balls made with fresh large shrimp, deveined and marinated, then lightly coated in starch and deep-fried until golden and crispy. A sauce of mustard, soy sauce, sugar, and vinegar is mixed and tossed with the fried shrimp for a flavorful coating.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black beans, garlic, and ginger, delicately cooked to tender perfection.
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  Swan-shaped Pastry

  A delicate Chinese pastry shaped like a swan, made from flaky dough filled with red bean or lotus paste, often served at festive occasions.
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  Fresh Shrimp Rice Noodle Roll

  A Guangdong-style dim sum made with fresh shrimp and rice batter, wrapped in a thin rice noodle sheet and served with soy sauce.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp and sausage rice noodles made by mixing minced shrimp and diced sausage into rice batter, then steamed in a tray. Transparent and soft with a savory blend of shrimp and sausage flavors, best enjoyed with soy sauce or chili oil.

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