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Xia Ji Xiao Guan (Lianchenghui Branch)

江浙菜 · ⭐ 4.8

4th Floor, Lianchenghui Center, No. 8 Yikang Street

Dishes

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  Farmhouse Salt-brined Tofu Stew

  Farmhouse brine tofu stew features tofu, pork belly, greens, and mushrooms, simmered together in a clay pot for rich flavor absorption.
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  Ancient Method Steamed Tiger Grouper in Dragon Shape

  A Cantonese delicacy featuring fresh tiger grouper steamed with traditional methods and arranged in a dragon shape, often served with ham and mushrooms for rich flavor.
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  Number One Pigeon

  A famous dish made with pigeon and premium ingredients, slow-cooked to perfection for rich flavor and tender meat.
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  Hawthorn Liver

  Sour haw and goose liver is a dish featuring goose liver as the main ingredient, paired with sour haw. The goose liver is marinated and then pan-fried or grilled, while the sour haw may be made into a sauce or served as a side. The flavors blend harmoniously, with the tartness of the haw complementing the richness of the liver.
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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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  Signature Black BBQ Pork

  Signature black char siu uses pork tenderloin, marinated and roasted. Marinating ingredients include soy sauce, sugar, oyster sauce, garlic, ginger, and five-spice powder for rich flavor. Brushed with sauce during roasting to form a crispy black crust while keeping the inside tender and juicy.
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  Spicy麻 Trio

  Spicy麻三件 is a dish featuring chicken thigh, pork tenderloin, and squid. Cut into pieces, blanch briefly, then stir-fry with花椒 and dried chili in oil. Add葱姜蒜, followed by a sauce of soy sauce, vinegar, sugar, and starch. Toss until evenly coated and infused with spicy麻 flavor.
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  Sour Cabbage Fish Soup

  Suan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Yellow Croaker with Shark Fin Soup

  Huangyu Huajiao Soup features yellow croaker and bird's nest, with boneless fish chunks and soaked bird's nest stewed together, enhanced with ginger and scallions, slowly simmered for a clear broth, tender fish, and soft, nutritious gelatin.
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  Black Truffle Abalone Rice

  Black truffle abalone rice features tender abalone strips and black truffle, steamed with fragrant rice for a rich, savory dish.

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