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Rú Xuān · Seafood Hot Pot Rice Porridge · Chao Shan Cuisine (Xingyuehui Branch)

粤菜 · ⭐ 4.4

No. 56, Laifeng 5th Road

Dishes

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  Silky Spinach Matcha Cake

  A delicate cake made from spinach and matcha powder, steamed to a silky texture with a subtle sweet and earthy flavor.
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  Traditional Char Siu

  Traditional char siu is made from pork tenderloin, marinated with soy sauce, sugar, oyster sauce, five-spice powder, garlic, and plum sauce, then roasted in a hanging oven. It has a glossy red color, tender meat, and a sweet glaze aroma.
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  Stir-fried Beef Tenderloin with Sauce

  A Cantonese-style dish featuring tender beef cubes stir-fried in a hot wok with savory sauce, delivering rich flavor and juicy texture.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Original Soup Dumplings

  Signature original-flavor soup dumplings feature a thin dough wrapper filled with pork, pork gelatin, and seasonings. The pork gelatin is chopped and mixed into the meat filling, then steamed to melt into rich broth—resulting in delicate skins packed with flavorful soup.
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  Signature Crab and Shrimp Congee

  A rice porridge made with fresh soft-shell crab and fresh shrimp, cooked slowly with优质 rice. First, the rice is boiled until soft and tender, then cleaned soft-shell crab and fresh shrimp are added and simmered over low heat until the ingredients are fully cooked, resulting in a rich and flavorful broth.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Cantonese Fresh Shrimp Congee

  Chao-Shan fresh shrimp rice porridge uses fresh large shrimp and优质 rice. Cook rice until soft, add peeled shrimp to simmer, creating a rich, fragrant broth. Typically seasoned with ginger threads and scallions for a light taste.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Vegetable Pancake

  Vegetable pancakes are made from flour, eggs, and various chopped vegetables like carrots, cabbage, and onions. Mixed with seasonings and cooked in a pan until golden brown on both sides. Round and thin, with a crispy outside and soft inside.
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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Steamed Chicken Feet with Golden Herb

  Golden herb steamed chicken feet is a dish made primarily from chicken feet, blanched and then steamed with golden herb (a fragrant herb), seasoned with soy sauce, ginger, and other seasonings to achieve a soft, flavorful texture.

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