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Xin Wei Xiang Burned Fish & Lotus Root Soup (Suizhou Street Branch)

地方菜 · ⭐ 4.6

No. 1-3, Suizhou Street (next to Bodar KTV on Gongye Road)

Dishes

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  Garden Pigeon Soup

  A nourishing soup made with fresh pigeon and seasonal vegetables, slowly simmered for a rich, savory flavor.
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  Stir-Fried Shrimp with Rice Noodles

  Stir-fried shrimp with rice noodles uses fresh shrimp and vermicelli as main ingredients. After soaking the noodles, they are cooked together with peeled shrimp and seasonings, allowing the noodles to absorb the shrimp's flavor while keeping the shrimp tender.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Stir-Fried Shrimp with Green Onion

  A Chinese dish made by stir-frying fresh shrimp and green onions in a flat pan, resulting in tender shrimp with a savory, slightly sweet flavor.
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  Hand-grabbed扇子骨

  Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Fish Head Rice Soup

  A hearty dish made by stewing a fresh fish head with rice, resulting in a rich, savory broth and tender fish meat that infuses the rice.
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  Stewed Shrimp in Clay Pot

  A Cantonese dish featuring fresh shrimp simmered in a clay pot with aromatics, resulting in tender, flavorful meat and rich sauce.
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  Bamboo Bone Lotus Root Soup

  Pork knuckle and lotus root soup uses pork knuckles and lotus roots as main ingredients. After blanching the knuckles, they are simmered with lotus roots in water for several hours until the bones are tender and the lotus slices soft, yielding a clear or slightly milky broth with a delicious flavor.
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  Crispy Qingyuan Chicken

  Crispy Qingyuan chicken features Qingyuan chicken marinated, air-dried, then deep-fried until the skin is golden and crunchy. The meat is tender and juicy, often served with a special dipping sauce or salted pepper.
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  Radish and Beef Shank Soup

  A hearty soup made with beef shank and radish, slow-cooked until tender and flavorful.
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  Scallion-Flavored Sea Bass

  Scallion-flavored sea bass made with fresh fish, scallions, ginger, and other ingredients, steamed or braised. Tender fish meat with rich scallion aroma and delicious taste.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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