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Xinghui Aquatic Products

粤菜 · ⭐ 4.5

No. 11, Donghai Avenue

Dishes

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  Longan and Pork Rib Stew

  A savory stew made with pork ribs and longan, slow-cooked until tender and flavorful.
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  Stir-fried Chicken with Sauce

  Gai Zhi Chicken is a dish made with chicken as the main ingredient, combined with辅料 like ginger, garlic, and onion, quickly cooked at high heat. The chicken is marinated, then stir-fried in a hot clay pot or wok with oil and seasonings, covered and simmered until fully cooked, allowing the ingredients to absorb rich flavors.
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  Boneless Edge Fish

  A dish made from boneless edge fish, steamed or braised with ginger, scallions, and garlic, offering tender and fresh flavor.
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  Salt and Oil Steamed Chicken Mushroom

  A dish made by steaming fresh chicken mushrooms with salt and oil, resulting in a tender and naturally flavorful delicacy.
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  Stuffed and Braised Trio

  A classic Chinese dish featuring eggplant, green pepper, and tofu stuffed with minced meat, then simmered in a savory sauce.
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  Pan-fried Eel with Sauce

  A dish of eel pan-fried and then stewed in a savory sauce, resulting in tender meat and rich flavor.
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  Special Ginger Steamed Free-range Chicken

  Free-range chicken steamed with ginger, resulting in tender meat and aromatic flavor.
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  Steamed Beef Cubes in Bamboo Steamer

  Steamed beef cubes in bamboo steamer, tender and fragrant, a classic Cantonese dish.
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  Braised Egg Custard with Sea Urchin

  A delicate Cantonese dish made by steaming eggs with dried scallops, resulting in a silky texture and rich umami flavor.
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  Shrimp and Wax Gourd Stew

  Made with fresh shrimp and wax gourd, slowly stewed. The wax gourd is soft and tender, the shrimp meat is fresh and delicate, with a rich, savory-sweet broth.
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  Bridge Soup

  A Yunnan classic soup where ingredients like raw meat, vegetables, and tofu are added to hot broth just before eating, preserving freshness and flavor.
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  Fresh Sichuan Pepper Baked Giant River Prawns

  Fresh Sichuan Pepper Baked Giant River Prawns is a dish featuring fresh giant river prawns as the main ingredient. The primary cooking method involves cleaning live prawns and baking them in a covered pot with a generous amount of fresh green Sichuan peppercorns, garlic cloves, and ginger slices. During cooking, the prawns' natural sweetness merges with the unique numbing aroma and fresh fragrance of the peppercorns, resulting in firm, springy prawn meat. The dish highlights the original flavor of the ingredients and the distinct taste of fresh Sichuan pepper, with a relatively straightforward preparation.

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