Xinchao Hui Private Kitchen · Chaoyang Cuisine (Futian Xiangmi Lake Store)
小吃快餐 · ⭐ 4.1
Shop No. 19, Level 1, Building 3, Qiaoxiang Apartment
Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Three-Cup Duck RiceA Chinese dish featuring duck meat braised in a sauce of rice wine, soy sauce, and sesame oil, served over rice.
Wild Rice Stew with Sea CucumberBinghu Wild Rice and Liao Sea Cucumber Stew is a dish featuring wild rice from frozen lakes and Liao sea cucumbers. After soaking, the rice is slowly stewed with the sea cucumbers, absorbing their rich flavor while remaining soft and chewy. The sea cucumbers retain their tender, elastic texture. High-quality broth is used for seasoning, with minimal additional seasonings to highlight the natural taste of the ingredients.
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Salted Chicken RiceA savory dish featuring salted chicken and rice, where the chicken is marinated and steamed before being cooked with rice to absorb its rich flavors.
Hakka Stuffed TofuHakka stuffed tofu is made with soft tofu filled with a mixture of minced pork, dried mushrooms, scallions, and ginger, then steamed. It has a tender texture and rich aroma with a savory, balanced flavor.- Homestyle Marinated ChickenA traditional Chinese home-style dish made by marinating chicken in soy sauce, rice wine, and spices before steaming to achieve tender, flavorful meat.
Dry Pot Yellow PerchDry-braised yellow croaker is a dish featuring yellow croaker as the main ingredient, combined with onions, green peppers, red peppers, garlic, ginger, and doubanjiang. It's fried or pan-fried at high heat and then stir-fried with seasonings. The fish meat is tender, fragrant, and rich in flavor.
Sichuan-Style Boiled Delicate Mushrooms with BeefThin slices of tender beef and assorted delicate mushrooms are quickly blanched in boiling water, then stir-fried with chili and Sichuan peppercorns, and simmered in a spiced broth. The dish features a bright red color, rich aroma, tender meat, crisp mushrooms, and smooth texture.
Chao-style Double PlatterChao-style double platter features fresh oysters and shrimp, steamed or blanched to preserve their natural flavor. Highlights tender texture with a special garlic sauce or fermented soy dressing, reflecting the coastal region's emphasis on freshness and subtle taste.- Chaoshan PlatterA traditional cold platter from Chaozhou, Guangdong, featuring braised goose, beef balls, fish balls, pig stomach, and jellyfish, served with a special sauce for a fresh and savory taste.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Crispy Roast SquabCrispy roasted squab is a烤 dish featuring young pigeons. After marinating, the birds are coated with a crispy glaze and dried before roasting until the skin is crunchy and the meat tender. A honey or malt syrup glaze gives it a golden color and a satisfying crisp exterior with soft interior.