Xiyangyanhui (Ruihecheng Branch)
粤菜 · ⭐ 3.8
3rd Floor, Building A2, Hulin Road
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Squid Ink Sticky Rice CakeA savory sticky rice cake infused with squid ink, offering a rich umami flavor and unique black hue.
Stir-fried Crab with Ginger and ScallionA Cantonese dish featuring fresh crab stir-fried with ginger and scallions, delivering a savory and aromatic flavor.
Signature Snow Crab TrilogyA signature dish featuring fresh snow crab prepared in three distinct styles: steamed to preserve natural flavor, spicy baked for depth, and raw as sashimi for freshness.
Sea Urchin Fried RiceSea urchin fried rice is made with rice, fresh sea urchin, eggs, and green onions. First, stir-fry the rice, then add sea urchin and eggs, and finally season and mix well.
Passion Fruit Steamed AbaloneFresh abalone steamed with passion fruit juice, offering a delicate balance of tender texture and tangy sweetness.
Century Egg and Pork PorridgePreserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
Crisp Cucumber and Abalone SlicesFresh abalone slices stir-fried with crisp cucumber, offering a delicate and refreshing taste.
Breeze Bay Prince CrabFresh crab is stir-fried with garlic, chili, and breadcrumbs to create a crispy, aromatic dish typical of Hong Kong cuisine.
Vanilla Sugar Bean Black Barbecue PorkA succulent pork dish marinated in black barbecue sauce and served with vanilla sugar beans for a balanced sweet-savory flavor.