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Xu Jia Xiang • Spring Freshness • Banquet (Wuyi South Road Store)

地方菜 · ⭐ 4.5

No. 8-1 Wuyi South Road

Dishes

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  Pumpkin with Salted Egg

  A Chinese dish made by mixing steamed pumpkin with salted egg yolk, resulting in a soft and savory flavor.
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  Wakame Soup

  A light soup made with fresh wakame seaweed, often combined with lean meat or shrimp, known for its delicate flavor and health benefits.
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  Oyster Stew

  A savory stew made with fresh oysters, pork, mushrooms, and greens, slow-cooked in a clay pot for rich flavor.
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  Seafood Stir-Fried Sweet Potato Noodles

  A dish made by stir-frying sweet potato noodles with seafood such as shrimp, squid, and clams, resulting in a fresh and savory flavor.
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  Beef and Potato Stew

  A hearty dish made by stewing beef and potatoes together until tender, seasoned with common spices for a rich, savory flavor.
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  Beef Stewed with Ginger

  A Chinese stew featuring beef and ginger, slow-cooked until tender, delivering a savory and aromatic dish.
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  Bamboo Shoot Stew

  A Chinese dish made by slow-cooking dried bamboo shoots with pork or other ingredients, resulting in a rich and savory stew.
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  Radish and Taro Dish

  A traditional Chinese dish made with radish and taro, gently cooked to bring out their natural sweetness and soft texture.
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  Han Cheng Drunk Pork Ribs

  A dish of pork ribs marinated in yellow wine and seasonings, then braised until tender with a rich aroma and glossy finish.
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  Sesame Oil Shrimp

  Fresh shrimp stir-fried in sesame oil with garlic and ginger, seasoned lightly with salt and sugar for a savory, aromatic dish.
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  Squid and Tofu Stir-fry

  A Chinese dish featuring squid and tofu stir-fried together with seasonings, resulting in a tender and savory flavor.
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  Abalone and Chicken Claw Stew

  A savory stew made with abalone and chicken claws, slow-cooked to tender perfection.
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  Yellow Braised Ankang Fish

  Yellow-braised Ankang fish made with Ankang fish as the main ingredient, seasoned with ginger, scallions, garlic, and cooked using the yellow stewing method. The fish meat is tender, the broth rich and golden in color, with a slightly spicy savory flavor.

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