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Xinying Restaurant

其他美食 · ⭐ 3.9

No. B10, Front Row, Hesheng Commercial Street

Dishes

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  Three-Cup Intestines

  Three-cup intestine is a dish featuring pork intestines as the main ingredient, simmered with rice wine, soy sauce, and sesame oil to make the intestines flavorful and tender. Garlic, ginger, and holy basil are typically added for enhanced aroma.
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  Stir-fried Pork with Sauce

  A dish of stir-fried pork slices in a savory sauce, known for its tender texture and rich flavor.
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  Salted Pepper Pork Ribs

  A Chinese dish made with pork ribs seasoned and fried until crispy, then stir-fried with salt, pepper, and aromatics for a savory, crunchy texture.
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  Sichuan-Style Boiled Frog

  Sichuan-style boiled frog is a dish primarily made with frog legs, accompanied by side ingredients such as bean sprouts and leafy greens. The frog legs are blanched or briefly fried, then stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). After the aromatics are cooked, broth or water is added and brought to a boil. Finally, the frog legs and vegetables are simmered together in the pot, and hot oil is poured over the dish to enhance the aroma.
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  Braised Pork

  Braised pork is a dish made primarily from pork, marinated and then cooked by roasting or stewing. Typically using belly or leg meat, it's cut into pieces, marinated with soy sauce, sugar, and cooking wine, then slowly roasted or simmered until tender and glossy.
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  Skewered Pork Ribs

  A popular Chinese snack made by marinating pork ribs on skewers and deep-frying until crispy, often served with salt or sweet chili sauce.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Salt-Baked Pigeon

  A traditional Cantonese dish made by marinating medium-sized pigeons in salt and spices, then slow-roasting to achieve tender, savory meat.
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  Steamed Double Meatballs

  A traditional Chinese dish featuring steamed meatballs made from pork and shrimp, known for their tender texture and savory flavor.
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  Steamed Scallops

  Steamed scallops is a dish featuring fresh scallops as the main ingredient. Cleaned scallops are placed on a plate with ginger threads and green onion segments, then steamed over water. This method preserves the scallops' natural flavor and results in a tender texture.
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  Steamed Barracuda

  A dish made by steaming fresh barracuda with ginger and scallions, resulting in tender and flavorful fish.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Fish Ball with Loofah and Bamboo Shoots

  A light soup dish featuring fish balls, loofah, and bamboo shoots, known for its fresh taste and balanced nutrition.

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