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Xiang Yu Cantonese Cuisine · Seafood (Time Wealth Store)

粤菜 · ⭐ 4.8

1st Floor, A Building, Shidai Caifu Tian Di Tower, No. 1 Hangfeng Road, Beijing

Dishes

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  Wuliangye Buddha Jumps Over the Wall

  Wuliangye Buddha's Hand is a premium dish blending tradition and innovation, featuring abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, ham, and Wuliangye liquor as seasoning, slowly stewed to absorb the wine aroma and broth essence.
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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Eighteen-Second Beef Strips

  Eighteen-Second Beef Strips is a dish made primarily with beef and quickly stir-fried. The main ingredients include beef, green pepper, red pepper, and seasonings such as scallions, ginger, and garlic. The beef is sliced and quickly stir-fried to keep the meat tender and the texture smooth.
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  Ancient-style Thai Chicken

  Ancient-style Thai chicken dish made with chicken, onions, green and red peppers, coconut milk, fish sauce, garlic, and lemongrass, slowly simmered to blend flavors.
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Xiangyu Private Stewed Softshell Turtle

  Xiang Yu's private recipe braised softshell turtle made with fresh turtle, pork, mushrooms, scallions, ginger, and garlic, slowly stewed to infuse rich flavors.
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  Crimson Fried Rice

  Zhanzhi fried rice uses rice as the main ingredient, combined with ingredients like carp or red-colored vegetables (e.g., red pepper, carrot) and eggs, scallions, stir-fried to perfection. Rice is usually chilled beforehand to maintain distinct grains, enhancing visual appeal with vibrant toppings.
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  Crispy Bamboo Shoots with Vinegar and Jellyfish Head

  A cold dish made with jellyfish head and crisp bamboo shoots, seasoned with vinegar, salt, and sugar.
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  Fragrant Boneless Fish

  Fragrant boneless fish is a dish made from deboned fish meat, typically using freshwater fish like grass carp or carp. After removing bones, the fish is sliced or kept whole. It's marinated, coated in flour, or cooked directly, then pan-fried or steamed. Finally, it's stir-fried with scallions, ginger, garlic, chili, and doubanjiang to infuse rich flavor.
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  Prosperity in Head

  Hongyun Dangtou is a traditional delicacy primarily made from pork head meat, carefully prepared to yield tender meat and an aromatic flavor. The preparation involves cleaning the pork head, slow stewing, and seasoning, resulting in a dish with a bright red color and a shape resembling 'Hongyun Dangtou' (literally 'Good Fortune on Top').

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