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Jipin Xuan Restaurant (Youth Avenue Shifu Branch)

粤菜 · ⭐ 4.6

No. 256-16 Shifu Avenue (intersection of Sanjing Street and Tieling Road)

Dishes

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  Lemon Tea

  A refreshing drink made with fresh lemon slices, tea, and sweetener, served over ice.
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  Double Skin Milk with Bird's Nest

  Double skin milk with bird's nest is made from fresh milk and high-quality bird's nest, slowly steamed. Milk is heated and cooled to form a surface skin, then bird's nest is added and steamed, resulting in a smooth, delicate, and sweet taste rich in nutrition.
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  Coffee

  Coffee is a beverage made by extracting ground coffee beans with water after roasting and grinding them. The basic preparation method involves grinding the coffee beans into powder, brewing it with hot water using a coffee machine or pour-over method, and filtering out the coffee grounds before drinking.
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  Pounded Garlic and Banlangen

  Main ingredients are fresh garlic and Banlangen, prepared by pounding garlic and simmering with water. No obvious seasoning added.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Slow-Cooked Beef

  A Chinese dish featuring beef slowly simmered over low heat with aromatics, resulting in tender meat and rich flavor.
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  Jiangnan Steamed Drunk Crab

  Jiangnan-style drunken crab uses fresh crabs, steamed and then marinated in a fermented brine made from yellow wine, soy sauce, sugar, ginger slices, and scallions, allowing the meat to absorb the rich flavors of the alcohol and seasonings for a delicious taste.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Old Alley Stir-Fried Rice

  A classic Shanghai-style fried rice made with eggs, ham, peas, and carrots, reflecting traditional home cooking.
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  Seaweed-Encrusted Yellow Croaker

  A dish featuring fresh yellow croaker fish coated with seaweed, pan-fried and simmered in savory sauce for a delicate flavor.
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  Steamed Pacific Yellow Croaker with Green Onion Oil

  Clean the Yellow Croaker from the East China Sea, make diagonal cuts, marinate with ginger slices and cooking wine, then steam until done. Chop green onions finely, fry in hot oil, pour over the steamed fish, and season with a pinch of salt and monosodium glutamate.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Wasabi Shrimp

  Fresh shrimp tossed in a vibrant wasabi sauce, offering a clean, slightly spicy flavor with a crisp texture.
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  Wasabi Shrimp Balls

  Fresh shrimp balls are marinated with salt and cooking wine, then lightly coated in starch and deep-fried until golden and crispy. Mixed with a prepared wasabi sauce, the shrimp are coated in a subtly spicy, fragrant wasabi glaze—crispy outside, tender inside, with a unique wasabi aroma.
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  Yellow Croaker Noodle Stew

  A hearty dish featuring fresh yellow croaker simmered with noodles, creating a rich, savory flavor that blends tender fish and flavorful broth.

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