Close

Xiang Xue Hai Restaurant Chinese Cuisine (Shishan Road Branch)

江浙菜 · ⭐ 4.5

No. 68 Shishan Road

Dishes

• 

  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
• 

  Steamed Fish with Cantonese Style

  A classic Cantonese dish featuring fresh fish steamed with ginger, scallions, and soy sauce, resulting in tender, flavorful meat that highlights the natural taste of the seafood.
• 

  Hand-Deveined Shrimp

  A dish featuring fresh shrimp peeled by hand, stir-fried quickly with garlic and ginger for a tender, savory flavor.
• 

  Signature Giant Prawn

  Fresh giant prawns stir-fried with garlic, ginger, and light soy sauce for a savory, tender dish.
• 

  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Thai-style Stir-fried Snowflake Beef

  A Thai-style dish featuring tender snowflake beef tossed in a tangy, spicy sauce with lemongrass and lime leaves.
• 

  Sauce-Grilled Raw Marinated Shrimp

  Fresh large shrimp are deveined, marinated with salt, cooking wine, ginger, and scallions, then topped with a special sauce and chilled for several hours. The texture is tender and crisp, with a savory-sweet taste and rich sauce aroma.
• 

  Flame Stone Wagyu Steak

  A premium wagyu steak seared to perfection and served with a flame effect for dramatic presentation and rich flavor.
• 

  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
• 

  Braised Bamboo Chicken

  A Chinese dish made by slow-cooking bamboo-raised chicken with soy sauce, sugar, and wine until tender and flavorful.
• 

  Suzhou-style Smoked Spanish Mackerel

  Suzhou-style smoked Spanish mackerel is made from fresh fish, marinated and then smoked with tea, sugar, and spices. After cleaning and seasoning with salt and yellow wine, the fish is slowly smoked over low heat to absorb aroma and develop a unique flavor.
• 

  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
• 

  Moonlit Lotus Pond

  Lotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
• 

  Leek and Small Potato Stir-fry

  A stir-fried dish featuring small potatoes and leeks, seasoned with savory flavors for a comforting taste.

Reviews