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Xi La Xuan Restaurant (International Building Branch)

粤菜 · ⭐ 3.9

4th Floor, Podium Building, Guangdong International Building, No. 339 Huanshi East Road

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Love's Pavilion Shrimp Dumplings

  A classic Hong Kong dim sum featuring fresh shrimp wrapped in delicate translucent wrappers, steamed to perfection for a tender and flavorful bite.
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  Almond Fragrant Roll

  Almond Fragrant Roll is made by wrapping stir-fried almonds and fresh vegetables in thin pancakes, then steamed. The outer layer is crispy, the filling is fragrant and refreshing. Main ingredients include almonds, flour, green pepper, and carrot.
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  Steamed Grouper

  A classic Cantonese dish featuring fresh grouper steamed with ginger and scallions, highlighting the fish's natural freshness and tenderness.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Braised Crispy Young Pigeon

  Braised crispy young pigeon made with tender pigeon, marinated, deep-fried until crispy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, crisp exterior, and a balanced savory-sweet flavor.
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  Crispy Suckling Pig

  A classic Cantonese dish made by roasting a young pig until its skin becomes crispy and golden, with tender meat inside.
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  Lotus-Scented Crispy Roast Goose

  A succulent roast goose with crispy skin and lotus-scented flavor, marinated and air-dried before roasting for tender meat and aromatic taste.
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  Egg Fritter

  A traditional Chinese deep-fried snack made from eggs, flour, and sugar, resulting in a crispy, sweet treat often served as a tea-time delicacy.
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  Honeycomb Taro Dumplings

  A Cantonese dim sum dish made by shaping taro paste around meat filling into a honeycomb pattern and deep-frying until crispy.
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  Steamed Crab Roe

  A dish made by steaming crab roe with tofu or fish, resulting in a delicate and savory flavor.
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  Soy-Braised Hanging Chicken

  Whole chicken marinated, air-dried, then slowly braised in soy sauce and sugar, resulting in a glossy red appearance, firm texture, and savory-sweet flavor with rich sauce aroma.
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  Golden Red Rice Noodle

  Golden Sand Red Rice Noodle Rolls is a creative snack made with red rice batter wrapped around tender shrimp and crispy fried wonton skin, then sprinkled with salted egg yolk crumbs and sesame seeds for a golden appearance.
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  Braised Chicken Feet in Abalone Sauce

  A dish made by slow-cooking chicken feet in a rich abalone sauce, resulting in tender, gelatinous texture and savory flavor.

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