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Lexuan Huazhong Restaurant

粤菜 · ⭐ 4.8

Level 1, Sofitel Shanghai Hongqiao Hotel, No. 666, Taihong Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
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  Buddhist Vegetarian Roast Goose

  Buddhist vegetarian roast goose is a plant-based dish made primarily from tofu skin, rolled into a goose shape, steamed, then marinated in a sauce of soy sauce, sugar, and spices before being pan-fried until golden. No animal products are used, reflecting vegan principles.
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  Cashew Palace Shrimp Balls

  This dish features shrimp balls stir-fried with cashews and other nuts in a sweet and sour palace sauce, offering a rich, crunchy texture and balanced flavor.
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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Signature Pan-Fried Buns

  The signature pan-fried pork buns are a classic Chinese dim sum dish, primarily made with pork, fresh gelatinous skin, and seasonings. The dough is fermented and wrapped around the filling, then pan-fried until the bottom turns golden and crispy, while the top is sprinkled with sesame seeds and scallions. The result is a rich, flavorful bite with an irresistible meaty aroma.
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  Braised Beef with Low Heat

  Slow-cooked beef with aromatic spices, tender and flavorful.
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  Crystal River Shrimp

  A dish made with fresh river shrimp, lightly coated in egg white and starch, then steamed to achieve a translucent, tender texture with a delicate savory flavor.
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  Crispy Skin Fried Squab

  A Cantonese classic dish featuring tender squab pigeon with a crispy skin, deep-fried to perfection for a satisfying crunch and juicy interior.
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  Stir-fried Guangdong Bok Choy

  Stir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
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  Braised Tofu with Abalone Sauce

  A dish made by slow-cooking homemade tofu in a rich abalone sauce, often enhanced with mushrooms and ham for depth of flavor.

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