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Xihai Restaurant · Roast Chicken · Fish Sashimi (Beijiao Branch)

粤菜 · ⭐ 3.6

No. 34-1, Lishi Zhonglu, Xi Hai Village, Bijiao Town

Dishes

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  Bighead Carp Three Ways

  A dish featuring bighead carp prepared in three different ways—braised, steamed, and pan-fried—to highlight the unique flavors of each part.
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  Signature Braised Pork Ribs

  Pork ribs marinated and slowly braised until tender, with a rich savory flavor and slightly caramelized exterior.
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  Sea Bass Sashimi

  A dish made from fresh sea bass, sliced thinly and served raw with ginger, scallions, and a soy-based dressing, highlighting the delicate flavor of the fish.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  White Radish

  This dish features radish as the main ingredient, prepared using simple cooking techniques such as stewing or stir-frying to preserve its natural flavor. The crisp texture and subtle sweetness of the radish are perfectly maintained, making it a healthy and beloved home-style meal.
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  Clam

  White clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
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  Minced Meat Steamed Mountain Water Tofu

  A Chinese dish made by steaming soft tofu with minced pork, seasoned with scallions, ginger, and garlic for a delicate and savory flavor.
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  Stewed Winter Melon with Mixed Vegetables and Fish

  Made with winter melon as the main ingredient, combined with various seasonal vegetables and fish, slowly stewed. The broth is fresh and savory, with soft, rich textures.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Shunde Wuchang Fish Sashimi

  A traditional Cantonese dish from Shunde, made with fresh carp sliced thin and served raw, typically with ginger, scallions, and sesame oil for a delicate, fresh taste.
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  Orange Glazed Spare Ribs

  Orange Pork Ribs is a dish made primarily with pork ribs and fresh oranges or orange juice. The ribs are marinated, then pan-fried or stewed until tender, before being stir-fried with orange flesh or juice to allow the ribs to absorb the citrus fragrance and slight acidity.
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  Catfish and Lean Pork Congee

  Made with catfish meat and lean pork, cooked with rice to create a light congee. Fish and pork are sliced and simmered slowly with washed rice until the porridge becomes thick and flavorful, blending ingredients into a savory, nutritious dish.
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  Carp Fish Lean Meat Stir-Fried Noodles

  Made with lean carp fish meat and noodles, stir-fried quickly to highlight the tender fish and chewy noodles, with a balanced salty-savory flavor.

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