Xin Yue Restaurant (Baiyun Road Branch)
江浙菜 · ⭐ 3.2
No. 12, Meishijie (Culinary Street), Baiyun Middle Road
China trip · China travel
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Spicy Pork Stir-fry Rice BowlSpicy pork stir-fry with rice is made using fatty pork belly as the main ingredient. After being boiled and sliced, it is stir-fried with vegetables such as green peppers and onions, along with seasonings like doubanjiang (fermented broad bean paste), garlic, and ginger. The finished meat and vegetable dish is then served over hot steamed rice.
Potato and Pork RicePotato and pork rice is a home-style dish featuring pork tenderloin and potatoes. Pork slices are marinated, then stir-fried with potato slices and seasoned with soy sauce and salt, served mixed with or layered over rice.
Bell Pepper and Pork Noodles尖椒肉丝饭 is a Chinese dish made primarily with pork and green chili peppers. Pork slices are marinated and stir-fried with sliced green chilies, then mixed with cooked rice.
Bell Pepper and Egg Rice尖椒鸡蛋饭 is a home-style rice dish made with eggs and green peppers. Scramble the eggs, stir-fry them with sliced green peppers, add seasonings, then mix with cooked rice.
Dry Pot CabbageA stir-fried cabbage dish with pork, chili, and garlic, popular in Sichuan cuisine.
Sauce-Infused Water SpinachA traditional Jiangnan dish made with water spinach (young broad bean shoots) tossed in a fragrant fermented rice wine sauce, offering a fresh and savory taste.
Tomato and Chicken Stir-fryA classic Chinese dish made by stir-frying chicken with tomatoes, resulting in a savory and tangy flavor.
Green Pepper Shredded Pork RiceStir-fried pork strips with green peppers, seasoned and served over cooked rice. Main ingredients: pork tenderloin, green pepper, and rice.
Spicy TofuSpicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.