Shou Xiang Ren (Xiuan Branch)
广西菜 · ⭐ 3.9
No. 1-6, Xiu'an Road
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Shouxiang Ju Ba FenA specialty snack made from sweet potato noodles, hand-rolled and boiled, then mixed with chili oil, garlic, and cilantro for a spicy and flavorful dish.
Shouxiang Black Rice ZongziA traditional Chinese rice dumpling made with black rice, glutinous rice, and sweet fillings like red dates or red beans, wrapped in bamboo leaves and steamed to perfection.
Bama Sweet and Sour Pork RibsBama Sweet and Sour Pork Ribs features tender pork ribs marinated, fried, and glazed in a sweet and sour sauce made from sugar, vinegar, and soy sauce.
Fresh Bama Bamboo Shoots Stir-Fried with Preserved MeatsFresh bamboo shoots from Bama stir-fried with preserved meats such as cured sausage and ham. The bamboo shoots are crisp and tender, while the preserved meats offer a rich, savory flavor. Combined, they create a unique taste. Main ingredients: fresh bamboo shoots and preserved meats; prepared by quick stir-frying.
Clay Oven ChickenA traditional Chinese dish where a whole chicken is marinated and roasted in a clay oven over wood fire, resulting in tender meat with a crispy, smoky crust.
Steamed Barma Highland Free-range ChickenFree-range chicken from the highlands of Bama, steamed in clear water to preserve its natural flavor. Tender and juicy with a fresh, sweet taste, no added seasonings, highlighting the authentic essence of the ingredient.
Sour Pork TrotterA dish made with pork trotters simmered in a sour broth, featuring a tangy and spicy flavor profile.
Sour Spicy Lotus FishFresh fish slices stir-fried with vinegar, chili, and vegetables to create a tangy and spicy dish shaped like a lotus flower.
Sour Duck Blood Stir-fryStir-fried duck blood with duck meat, seasoned with vinegar, ginger, and garlic, cooked until the blood凝固s and absorbs the broth flavor.