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Minyue Hall • Xin Min Cuisine Restaurant

地方菜 · ⭐ 4.4

Unit B1, No. 101, Building 5, Yard 16, Lize Road

Dishes

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  Fruitwood-Grilled Wagyu Steak

  Selected premium Wagyu steak, marinated and grilled over fruitwood fire to perfection, resulting in tender, juicy meat with a slightly charred surface and a hint of fruitwood aroma.
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  油淋有机菜苗

  油淋有机菜苗是一道清爽健康的家常菜。选用鲜嫩的有机菜苗（如豆苗、鸡毛菜等）快速焯水后装盘，撒上葱丝、红椒丝点缀。热锅烧油至微微冒烟，均匀淋在菜苗上，瞬间激发出葱香与蔬菜的清甜。最后淋上适量蒸鱼豉油或特调酱汁。成品色泽翠绿油亮，口感脆嫩多汁，味道咸鲜中带着热油浇淋后的独特锅气，简单却滋味十足。
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  Stir-Fried Large Shrimp with Chinese Cabbage

  Sea-caught shrimp braised with cabbage, featuring fresh shrimp and cabbage cooked together with seasonings to infuse the cabbage with shrimp flavor while keeping the shrimp tender.
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  Chaoshan Mawei Fish Rice

  A Cantonese dish featuring fresh mawei fish steamed with rice, ginger, and scallions, resulting in tender fish and flavorful rice infused with seafood essence.
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  煎烹蜜椒雪花牛肉

  煎烹蜜椒雪花牛肉是一道融合中西烹饪手法的精致菜肴。选用高品质雪花牛肉，其大理石花纹般的脂肪分布赋予肉质丰腴口感。牛肉经快速煎制锁住肉汁，表面形成微焦脆壳，再以蜂蜜与黑胡椒调制的蜜椒汁烹煮收汁。成品外焦里嫩，肉质细腻多汁，蜜汁的甘甜与黑胡椒的辛香完美交融，咸甜微辣，回味悠长。搭配彩椒等时蔬，色彩鲜艳，营养均衡。
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  Baked Small Yellow Croakers with Red Pepper

  The small yellow croaker is marinated and then baked in the oven with red pepper. The aroma of the red pepper infuses into the fish meat, creating a unique flavor.
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  辣椒回锅炒肉

  辣椒回锅炒肉是一道经典川式家常菜，以猪五花肉和青红辣椒为主要食材。先将五花肉煮熟后切片，再回锅与辣椒、蒜片、豆瓣酱一同爆炒。成菜色泽红亮，肉质肥而不腻、香糯微焦，辣椒清脆爽口，整体口感咸鲜香辣，酱香浓郁，带有回锅肉特有的锅气与复合香味。
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  Fujian Ginger Duck

  Oyster sauce duck is a traditional Minnan dish made by stewing old hen with ginger, rice wine, soy sauce, and other seasonings. The main ingredients include a whole old hen, aged ginger, garlic, rock sugar, and rice wine. Slow simmering allows the duck meat to absorb the flavors, resulting in a rich and savory broth.
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  Steamed Pacific Yellow Croaker with Black Pig Sauce

  Made with large yellow croaker from the East China Sea as the main ingredient, steamed with black pork juice. After cleaning the yellow croaker, it is placed on a plate and drizzled with a sauce made from simmered black pork. Steam-cooked until fully tender, the fish retains its delicate texture while absorbing the rich flavor of the meat sauce.

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