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Xu Xing Restaurant (He Jiang Branch)

粤菜 · ⭐ 3.6

Northwest of Liuzhou Craft Factory

Dishes

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  Spicy Green Pepper Pork Rice

  A spicy stir-fried pork dish with green peppers served over rice, popular in Sichuan cuisine.
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  Pickled Vegetable Pork Patties with Rice

  A savory dish featuring minced pork and pickled vegetables shaped into patties, served over steamed rice.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Special Braised Lamb Pot

  A hearty dish featuring tender lamb simmered with vegetables in a rich, savory sauce.
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  Glass Noodle Pot

  Fish ball stew features rice noodles as the main ingredient, combined with meat, seafood, or vegetables. All ingredients are cooked together in a clay pot, allowing the noodles to absorb the rich broth. Typically, the noodles are soaked first, then stir-fried with other ingredients until fully cooked.
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  Basil Green Beans Stir-fried with Eggplant

  A dish of fresh green beans and eggplant stir-fried with basil, offering a fragrant and savory taste.
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  Steamed Pig Intestine with Perilla and Fermented Black Beans

  A traditional Chinese dish featuring steamed pig intestine seasoned with perilla leaves and fermented black beans, offering a rich, savory flavor.
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  Bitter Melon with Pork Rice

  A Chinese home-style dish featuring bitter melon and pork stir-fried together and served over rice, offering a refreshing, slightly bitter taste with savory meat flavor.
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  Steamed Goose Slices

  A dish of thinly sliced goose meat steamed to tender perfection, often seasoned with ginger and scallions for a delicate aroma.
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  Mapo Tofu Rice

  Mapo Tofu Rice is made with soft tofu as the main ingredient, combined with minced beef or pork, and stir-fried with fermented broad bean paste, Sichuan peppercorns, chili powder, and other seasonings, then poured over steamed rice. To prepare, first cut the tofu into cubes and blanch it, then stir-fry with the minced meat until fragrant and seasoned, finally serving it over hot rice.

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