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Sui Xiang Shifu · Dim Sum · Cantonese Cuisine (Huifu West Branch)

粤菜 · ⭐ 3.8

No. 199 Huifu West Road (800 meters on foot from Exit B of Ximenkou Metro Station)

Dishes

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  Dried Starfruit Braised Pig Trotter

  Dried starfruit and pig trotter are slowly braised together, blending the sweet flavor of the fruit with the rich gelatinous texture of the pork for a savory, comforting dish.
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  Fruit Juice Pork Cutlet

  A dish made by frying pork cutlets coated in egg and starch, then drizzling with a sweet and sour fruit juice sauce for a tangy flavor.
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  Steamed Sea Bass with Preserved Olive

  Lan角蒸边鱼 is a dish featuring perch as the main ingredient, steamed with preserved olives (the flesh of black olives). After marinating, the fish is steamed together with chopped olives, preserving the fish's tenderness and the unique aroma of the olives.
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  Braised Spare Ribs with Preserved Olive and Honey Sauce

  A Cantonese dish featuring pork ribs marinated in honey sauce and preserved olives, then slow-braised to tender perfection.
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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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  Sui Xiang Signature Roast Goose

  A premium roast goose marinated, air-dried, and roasted to perfection—crispy skin, tender meat, and rich aroma, a classic Cantonese dish.
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  Sui Xiang Hui Wei Chicken

  A delicately seasoned chicken dish made with star anise and slow-cooked to perfection, crafted by the original Qingping Chicken master.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork tenderloin, cut into pieces, coated in starch paste, deep-fried until golden, then stir-fried with a sweet and sour sauce (made from sugar, vinegar, ketchup, and soy sauce) to coat the meat evenly. It's often cooked with green peppers, red peppers, and onions.
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  Braised Squab with Soy Sauce

  Braised 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.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Golden Shrimp Red Rice Noodle Roll

  A savory dish made with fresh shrimp and red rice, featuring a golden egg yolk filling wrapped in a soft red rice noodle roll.
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  Grilled Ribeye Steak

  Skillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
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  Sea Bass

  Sea bass is a common freshwater or saltwater fish used in cooking. It can be steamed, braised, pan-fried, or stewed after cleaning, with ginger, scallions, and soy sauce to preserve its tender texture.

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