Xin Pailiang Restaurant · Special Bamboo Basket Fish Shunde Cuisine
粤菜 · ⭐ 3.3
No. 35, Sanlu Road, Sangma Industrial Park (northern corner of the intersection of Sangma Industrial Road 3 and Erhuan Road)

Dishes
Layered FishA dish made by layering fish slices with seasonings and steaming them, resulting in a tender and flavorful meal.
Four-Flavor Big Plate FishA spicy and flavorful dish featuring fresh carp served in a large plate with four distinct tastes: spicy, sour-spicy, savory, and fragrant.
Braised Goose with Light Soy SauceA Cantonese dish featuring goose meat braised in light soy sauce and aromatic herbs, resulting in tender, flavorful meat.
Crispy French ShrimpFresh shrimp are marinated, coated in a light batter, and deep-fried until golden and crispy, delivering a satisfying crunch and rich flavor.
Sea EelA Chinese dish featuring sea eel, typically steamed or braised, with a fresh and tender texture and savory flavor.
Fishing Pond Crab Stir-Fried Fish SlicesA dish featuring fresh fish slices stir-fried with fishing pond crab, known for its tender texture and savory flavor.
Fried Chicken WingsFried chicken wings is a dish made primarily from chicken wing sections, marinated and then deep-fried at high temperature until golden and crispy. The outer skin is crunchy while the meat inside remains tender and juicy, making it a favorite among diners.
Beer-braised Chicken with Fan-shaped MeatA flavorful dish of chicken slow-cooked in beer, resulting in tender meat and rich, aromatic sauce.
Dragon-shaped Boneless Grass CarpA dish made from boneless grass carp, sliced and rolled into a dragon shape, then steamed with a special sauce for a tender and flavorful experience.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Spotted Sea BassA dish made from fresh spotted fish, typically marinated with salt and cooking wine, then prepared by steaming, braising, or frying to retain its tender texture.