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Xin Yan Hong

粤菜 · ⭐ 3.4

No. 3, Yanyuan Avenue

Dishes

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  Boneless Steamed Wuchang Fish

  Boneless Wuchang fish is marinated with ginger, scallions, and cooking wine, then steamed. The flesh is tender, fresh, and delicate with a mild, savory flavor.
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  Sichuan Salted Chicken Wings

  Chicken wings are marinated, deep-fried until crispy and tender, then seasoned with Sichuan pepper and salt. Crispy outside, juicy inside, with a savory and slightly spicy flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stir-fried Wanyu Fish Slices

  Made from Wanyu fish slices stir-fried quickly with ginger and garlic, resulting in a fresh, tender texture and mild, savory flavor.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a Chinese dish primarily made with rice vermicelli. First, dry rice noodles are soaked until soft, then combined with vegetables, meat, or seafood as ingredients. These are quickly stir-fried in hot oil until cooked through, and finally seasoned with sauce and mixed evenly.
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  Pork Offal Dish

  A traditional Chinese dish made from pork offal, such as liver, lungs, and intestines, simmered or stir-fried with seasonings for a rich, savory flavor.
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  Pork Lung Soup

  A traditional Chinese soup made with pork lung, ginger, and goji berries, known for its nourishing and lung-cleansing properties.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Rice Soup Hot Pot

  Rice broth hot pot uses rice porridge as the base; fresh ingredients like seafood, meat, and vegetables are cooked in the boiling broth. Main ingredients include rice, meat, seafood, and seasonal vegetables. The method involves simmering rice into a thick porridge for the broth, then adding ingredients to cook.
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  Sweet and Sour Pork

  A classic Cantonese dish made with crispy fried pork belly served with pineapple, bell peppers, and a tangy sweet and sour sauce.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Crucian Carp Porridge

  A nourishing porridge made with crucian carp and rice, simmered slowly to create a rich, savory broth with tender fish meat.

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