Close

Xin Rui Hang Ji Pai Dang (Yi Zhuang Hua Lian Dian)

Cantonese cuisine · ⭐ 4.0

No. 8 Ronghua Zhong Road, Ronghua Subdistrict, Daxing District (120 meters east of the intersection of Ronghua Zhong Road and Beihuan East Road, south side)

Dishes

• 

  Three-Thread Noodles

  Three丝 Gongzi Noodles is a Chinese fast food noodle dish featuring noodles, carrot strips, green pepper strips, and ham strips. Cook noodles, then stir-fry with the vegetables and ham, adding seasoning to taste.
• 

  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
• 

  Stir-fried Sea Bass in Clay Pot

  Stir-fried sea bass with ginger, garlic, chili and other seasonings using the 'Zhi Zhi' cooking method. The texture is tender with a rich aroma.
• 

  Stir-fried Free-range Chicken

  Stir-fried free-range chicken is a dish made with fresh free-range chicken as the main ingredient, accompanied by辅料 such as ginger slices, garlic cloves, and green onion segments. It is cooked using high-heat stir-frying to lock in the juices, resulting in tender meat with rich flavor.
• 

  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.
• 

  Steamed Sea Bass with Bone Removed

  Steamed boneless sea bass with ginger and scallions, marinated and steamed over high heat, finished with hot oil and soy sauce.
• 

  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
• 

  Stir-fried Blood Sausage

  Stir-fried fresh intestines is a Cantonese dish using pig intestines as the main ingredient. Cleaned and sliced, they are quickly stir-fried with garlic, ginger, scallions, soy sauce, and cooking wine until tender.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
• 

  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce, a dish where blanched chicken feet are mixed with a seasoned sauce made from fermented black beans, garlic, ginger, soy sauce, and sugar, then steamed until tender and flavorful.
• 

  Bifengtang Squid

  Prawn in Bafang Tang style is made with fresh squid, garlic, chili, and breadcrumbs. Squid is cut with floral patterns, deep-fried until curled, then stir-fried with sautéed garlic, chili, and breadcrumbs for a crispy exterior and tender interior with rich aroma.
• 

  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

Reviews