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Xiao Rong Sheng • Xi Yan (Nian Tan Park Branch)

特色菜 · ⭐ 4.8

No. 29 Xinyuan Street, Jinqishu Hotel, 1st Floor

Dishes

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  Wu Fish Ball Soup

  Black fish ball soup is made by mashing black fish meat, mixing with starch and egg white to form balls, then simmering in clear broth. The base is usually water or stock, seasoned with ginger slices and green onions, finished with cilantro or scallions.
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  Xiao Rongsheng Smoked Chicken

  Xiao Rongsheng smoked chicken is made from whole chickens, marinated and then smoked with special spices. The meat absorbs flavors during marination and develops a unique color and aroma through smoking, resulting in firm texture and rich taste.
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  Xiao Rongsheng Glass Pigeon

  Xiao Rongsheng Glass Pigeon is a dish featuring young pigeons, marinated and deep-fried until the skin becomes crispy and translucent like glass. The meat is tender with rich flavor.
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  Guangfu Xiao Chao Huang

  Guangfu Xiao Chao Huang is a Cantonese dish made with chicken, shrimp, abalone, and vegetables, stir-fried quickly for a tender and fresh taste.
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  Cantonese Shrimp Dumplings

  Har Gow (Royal Shrimp Dumplings) is a dim sum dish made primarily from fresh shrimp, pork fat, and wheat starch dough. The shrimp is minced and mixed with pork fat, seasoned, then filled into transparent wrappers made from wheat starch and cornstarch. The dumplings are shaped into half-moons with pleats and steamed until translucent, resulting in a smooth and chewy texture.
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  Citrus-Infused Beef with Jiangnan Style

  Thin slices of veal stir-fried with finger oranges; the fruit's pulp and juice infuse into the meat, enhancing its fresh flavor. Main ingredients: veal and finger oranges. Method: quick stir-frying.
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  Puning Bean Sauce Stir-fried Apple Loofah

  Shred apples and loofah, stir-fry together with Puning bean sauce to create a unique flavor.
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  Boiling Mao Xue Wang

  Boiling Mao Xue Wang is a dish primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients perfectly blend in a spicy and fragrant broth, presenting an appealing color and aroma.
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  Sea Urchin Eggplant

  Sea urchin fried eggplant is a dish featuring Hangzhou eggplant and fresh sea urchin. The eggplant is sliced, fried or pan-fried until tender, then stir-fried with sea urchin to absorb its rich flavor. Golden in color, soft and delicate, it blends the umami of sea urchin with the freshness of eggplant.
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  Sea Urchin Winter Melon Tofu Stew

  Sea Urchin Winter Melon Tofu Stew is a Chinese dish made with sea urchin, winter melon, and braised tofu, cooked by stewing, with a fresh taste.
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  Stir-Fried Asparagus

  Stir-fried asparagus is a dish made with fresh asparagus, lightly stir-fried with garlic or ginger in hot oil. Asparagus is cut into segments and either blanched or directly stir-fried to retain its crisp tenderness.
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  Xiang-Style Stir-Fried Beef with Green Peppers

  Xiang-style stir-fried yellow beef is a dish made by quickly stir-frying sliced yellow beef with vegetables such as green peppers, red peppers, and onions. The beef slices are marinated with seasonings before being stir-fried together with the vegetables, keeping the meat tender and delivering a rich, flavorful experience.
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  Stir-fried Loofah Tips

  Stir-fried loofah tips is a cold dish primarily made with tender loofah tips. After washing, the loofah tips are blanched, drained, and then mixed with minced garlic, chili oil, salt, and soy sauce. The preparation is simple and highlights the natural flavor of the ingredients.
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  Pork Trotter Rice Bowl

  Pig trotter rice is a dish where pig trotters are the main ingredient, blanched, stewed, or braised and then served with rice. The trotters are typically slow-cooked with seasonings such as soy sauce, star anise, cassia bark, and ginger slices, resulting in tender, flavorful meat and rich, savory broth.
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  Passion Fruit Cherry Tomato

  Passion fruit and cherry tomato salad is a cold dish made with passion fruit and cherry tomatoes. Scoop out the passion fruit pulp, mix with halved cherry tomatoes, add sugar or honey to taste, stir well, and chill before serving.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Braised Shark's Fin with Squid Balls in Soup

  Golden hook fin stewed with black fish balls, simmered slowly in broth or water to make the fins soft and the balls tender, blending the essence of ingredients into a rich soup.

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