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Xin Wanxing Restaurant (Baisha Road Branch)

粤菜 · ⭐ 3.8

South No. 2 Street, Xinglong Sixin Village, Baisha, Huangqi, Dalishan Town (150 meters from Baisha Huangqi Bus Terminal 205)

Dishes

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  Steamed Pork Balls in Loofah

  A Chinese home-style dish featuring tender loofah and pork balls simmered in a light broth, resulting in a fresh and delicate flavor.
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  Thousand-Burned Enoki Mushroom

  A dish featuring enoki mushrooms braised slowly with soy sauce, sugar, and aromatics, resulting in a rich, savory flavor.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Braised Goose Head with Spring Mustard

  Braised goose head with spring mustard, a delicacy featuring tender meat and fresh greens in a rich broth.
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  Steamed Flatfish

  A dish made by steaming fresh flatfish with ginger and scallions, preserving its natural freshness and delicate flavor.
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  White-Cut Chicken

  White-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.
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  Steamed Pork Balls in Copper Plate

  A traditional Chinese dish featuring seasoned pork meatballs steamed in a copper plate, known for its tender texture and rich aroma.
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  Tangerine Peel Pork Ribs

  Chen Pi Bone is a dish featuring pork ribs as the main ingredient. After blanching, the ribs are simmered with dried tangerine peel to absorb its aroma. Soy sauce and sugar are typically added during cooking, then slowly braised until tender.
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  Taro Pork Belly

  Xiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.

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