Xu Hui Yuan Shi Tan Chinese Restaurant
江浙菜 · ⭐ 3.6
4th Floor, Club Building, No. 8, Lane 5111, Haima Road
Dishes
Ice PlantIce plant is a cold dish primarily made with ice plant as the main ingredient. Typically, the ice plant is washed and cut into segments, then mixed with minced garlic, sesame oil, vinegar, salt, and other seasonings before serving.
Sichuan-Style Spicy ChickenA spicy cold dish made with chicken, peanuts, and herbs, known for its numbing and hot flavor typical of Sichuan cuisine.
Crispy Skin DuckA specialty crispy skin duck made from premium Peking duck, marinated and roasted in a traditional open oven for a golden crust and tender meat. Served with pancakes, hoisin sauce, and scallions.
Shanghai-style Pig Intestine with Seasonal VegetablesA traditional Shanghai dish featuring cleaned and braised pork intestines served with seasonal vegetables for a rich, savory flavor.
Shanghai-style Truffle Braised Pork BellyThis dish features slow-cooked pork belly with truffle sauce, offering a rich, savory flavor and tender texture, blending traditional Shanghai cuisine with luxurious truffle notes.
Lobster Mapo TofuA fusion dish combining tender tofu, succulent lobster, and the spicy-savory flavors of traditional mapo tofu, creating a rich and aromatic culinary experience.
Australian Lobster NoodlesA Cantonese dish featuring fresh Australian lobster and handmade noodles, stir-fried with a savory sauce for rich flavor and satisfying texture.
Fortune and Longevity Walnut BunA traditional Chinese pastry made with glutinous rice flour and walnuts, filled with sweet filling and steamed to resemble a walnut, symbolizing good fortune and longevity.
Plum and Rock Sugar Cherry TomatoesA refreshing cold dish made by marinating cherry tomatoes with plum and rock sugar, offering a sweet-sour taste that's perfect for summer.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.