Hao Ji · Han Jing Xuan (Xunwu Lake Branch)
特色菜 · ⭐ 4.9
No. 46–3 Xijia Datang, Xuanwumen
Dishes
20-Year-Aged Tangerine Peel Mung Bean SoupA traditional Cantonese dessert made with aged tangerine peel and mung beans, offering a rich, sweet flavor and smooth texture.
Ten-Year-Old Tangerine Crispy Wagyu BeefA gourmet dish featuring tender wagyu beef glazed with aged tangerine peel, offering a crispy texture and rich umami flavor.
Double Shrimp Yangchun NoodlesA delicate noodle dish featuring two types of shrimp in a clear broth, garnished with green onions and cilantro.
Good Memory Spicy Numbing Yangchun NoodlesA classic Sichuan-style noodle dish featuring hand-pulled noodles tossed in a spicy numbing sauce made from chili oil, Sichuan peppercorns, and garlic, served with green onions for freshness.
Braised White Wax Gourd with Silk SquashHome-style White Jade Loofah is a familiar dish made primarily from tender loofah. The loofah is peeled, cut into segments, and stir-fried with minced garlic.适量清水或高汤 is added and gently simmered to make the loofah soft and flavorful. Finally, a slurry is used to thicken the sauce and reduce it, preserving the loofah's clear and white appearance.
Crispy Salt-Baked ChickenA classic Cantonese dish featuring a whole chicken marinated and steamed in salt, resulting in tender meat and crispy skin.
Crispy Beef with Aged FragranceA delicately seasoned beef dish with a crispy crust, featuring aged spices and tender meat.
Green Dragon Meets Mapo TofuA creative fusion dish featuring tender tofu and fresh shrimp (symbolizing the green dragon), tossed in the spicy, numbing sauce of classic Sichuan Mapo Tofu.
Sour Spicy Chicken Wings in Brown SauceChicken wings simmered in a savory brown sauce with chili and fermented bean paste, delivering a rich sour-spicy flavor.
Black Truffle Prawn BallsFresh shrimp balls are lightly fried and served with a rich black truffle sauce, offering a luxurious and savory experience.