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Xun Lu Restaurant (Qiao Kou Branch)

特色菜 · ⭐ 4.9

Inside Xinchenghui H3, Changma 2nd Road

Dishes

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  Steamed Tiger Grouper with Ancient Method

  The grouper is cleaned, marinated with ginger slices and green onions, steamed over medium heat, then drizzled with soy sauce and hot oil to keep the flesh tender.
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  Fried Wide Pepper Stir-fried River Shrimp

  A Hunan specialty dish featuring fresh river shrimp stir-fried with fried wide pepper, offering a spicy and savory flavor.
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  Provence Tomato Acid Soup Snowflake Beef Short Ribs

  Beef short ribs slow-cooked in a Provence tomato acid soup, featuring tender meat and rich, tangy flavor.
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  Premium Sauce-marinated Horn Snail

  Fresh horn snails marinated in a premium sauce made from soy sauce, vinegar, sugar, garlic, and chili for a tangy and spicy flavor.
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  Ham Broth Stewed Taro with Glutinous Rice

  A traditional Chinese dish featuring taro, glutinous rice, and ham broth, slowly simmered to create a rich, savory flavor.
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  Stir-Fried Burnt Pepper and Loofah Tips

  Made with loofah tips, stir-fried with burnt peppers and garlic. Crisp texture with rich spicy aroma, highlighting the freshness of loofah and smoky flavor of charred peppers.
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  Beef Patty

  Beef patties are primarily made from ground beef, onions, eggs, flour, and seasonings. After mixing, the ingredients are shaped into patties and cooked by frying or baking until fully done. Salt and pepper are typically added during preparation to enhance flavor.
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  Ecological Softshell Turtle

  A dish made from ecologically raised softshell turtle, slow-cooked with chicken and ham for a rich, tender flavor.
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  Red Osmanthus Jelly Tree Tomato

  A creative dish featuring tree tomato and red osmanthus jelly, offering a refreshing sweet-sour taste with a soft texture and delicate floral aroma.
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  Cheesy Crispy Pepper Pork

  Thin slices of pork belly are coated with cheese and chili flakes, then pan-fried until crispy outside and tender inside, offering a rich, savory flavor with a subtle heat.
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  Scallion-Braised Clay Pot Big Fish Head

  Made with a large fish head, scallions, and ginger, slowly stewed in a clay pot. The fish head is tender, the broth rich and savory, with a strong aroma of scallions and a balanced salty flavor.
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  Rosemary Black Bean and Pepper Snowflake Beef

  Premium snowflake beef stir-fried with rosemary, black beans, and green and red peppers. Tender and juicy beef infused with aromatic rosemary and the rich taste of black beans, complemented by crisp vegetables for a layered flavor profile.
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  Spicy and Sour Crystal Noodles with Boston Lobster

  Fresh Boston lobster is stir-fried with transparent crystal noodles in a spicy and sour sauce, creating a rich and tangy flavor.
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  Crispy Tofu with Golden Sand Sauce

  Golden crispy tofu made by coating soft tofu in starch and deep-frying until golden and crunchy, with a tender interior and savory salted egg yolk bits ('golden sand') for rich, layered flavor.
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  Green Pepper Pan-Fried Earth Eggplant

  Green pepper pan-fried earth eggplant is a home-style dish made with fresh earth eggplant and green peppers, stir-fried or dry-sautéed. The eggplant is cut into chunks, first pan-dried until slightly charred, then stir-fried with green peppers, preserving its natural flavor and yielding a fragrant, chewy texture.
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  Lobster Soup Surfing Eastern Bluefin Tuna

  Fresh eastern bluefin tuna is steamed with rich lobster broth, resulting in a delicate, tender texture and a savory, aromatic flavor.
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  Lobster Soup with Noble Rice

  Lobster soup with贵妃 rice is made by simmering fresh lobster to create a rich broth, then cooking rice into a thick porridge. It's served with贵妃 chicken slices or shredded chicken, offering a delicious broth and soft, flavorful rice.

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