Xike Lai Private Kitchen
粤菜 · ⭐ 4.4
No. 26 Ningcai Road, Science City
Dishes
Golden Soup Shark FinA premium Cantonese dish featuring shark fin simmered in a rich golden broth made from chicken stock, ham, and dried scallops, offering a delicate and savory taste.
King CrabThe king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
Dry-Fried Double EelA dish made by pan-frying two eels after marinating, resulting in a crispy exterior and tender interior.
Salad Sea Mountain BoneA dish featuring marinated pork ribs mixed with fresh vegetables like lettuce, cucumber, and tomato, dressed in a savory sauce for a refreshing taste.
Seafood PicklingA cold dish made by marinating fresh seafood such as shrimp, crab, and shellfish in a mixture of soy sauce, vinegar, garlic, ginger, and chili for a savory and refreshing taste.
Chaoshan Braised Goose Feet and WingsA traditional Chaoshan dish featuring goose feet and wings braised in a rich, aromatic sauce made with spices and soy-based seasonings.
Chaozhou Stir-Fried Rice NoodlesA Cantonese dish made by stir-frying rice noodles with eggs, meat or seafood, known for its savory flavor and quick cooking method.
Fish Dumpling and Chinese Cabbage StewA savory stew made with fish dumplings and Chinese cabbage, simmered slowly to blend flavors and create a comforting dish.
Crispy Beef RibsCrispy beef ribs made by slow-cooking tender beef ribs and frying them until the skin becomes crunchy, offering a rich texture contrast.
Steamed Oyster with Garlic and VermicelliA dish of fresh oysters steamed with garlic and vermicelli, resulting in a savory and aromatic seafood delicacy.
Wheat-Scented TaroA sweet dish made with taro and wheat flour or maltose, steamed or fried to a crispy exterior and soft interior, with a rich wheat aroma.