XLB Kitchen Menu

Pan-fried buns filled with juicy meat and a light savory and sweet broth, featuring a crispy bottom and a soft top.

Pan-fried pancake with finely chopped green onions, offering a crispy texture and savory flavor.

Pan-fried dough pockets filled with chives, eggs, and glass noodles.

Deep-fried dough sticks typically enjoyed as a breakfast item in Chinese cuisine.

Fresh soy milk, a traditional Chinese beverage, typically enjoyed for its smooth texture and mild, nutty flavor.

Pan-fried dumplings filled with tender pork mince and various vegetables, typically crispy on the bottom.

Dumplings filled with minced pork and napa cabbage, seasoned with scallion and ginger.

Dumplings filled with shrimp, pork, and leeks, typically including ginger and corn oil.

Pork-filled wontons in a spicy Sichuan chili oil sauce, typically garnished with garlic, soy sauce, and green onions.

Handmade wontons typically filled with pork, served in a clear, savory broth, often garnished with green onions.

Crispy vegetable-filled egg rolls, golden-fried to perfection, served in a set of four pieces.

Delicate dumplings filled with a medley of finely chopped vegetables, steamed to perfection.

Steamed white rice, a classic staple, typically served as a base for various Chinese dishes.

Stir-fried chicken pieces with dried chili peppers, garlic, scallions, and sesame oil. Spicy and aromatic. Contains nuts.

Garlic-infused pork ribs, typically marinated and grilled or stir-fried, offering a savory and aromatic experience.

Stir-fried pork belly with garlic, typically includes aromatic spices and savory seasonings for a rich, flavorful experience.

Twice-cooked pork typically includes cabbage, green pepper, onions, and carrots, stir-fried with a spicy sauce.

Stir-fried beef with carrots, celery, and green onions in a spicy Szechuan sauce.

Sliced beef stir-fried with green onions and onions in a spicy brown sauce.

Sliced beef stir-fried with green onions and onions in a savory sauce.

Stir-fried with garlic and string beans, featuring either beef or chicken.

Sliced white meat chicken sautéed with broccoli in a creamy white sauce.

Stir-fried chicken with bamboo shoots, broccoli, red and green peppers, onions, and green onions in a spicy Szechuan chili garlic soy sauce.

Diced chicken stir-fried with peanuts, dried chilies, and vegetables in a mildly spicy Szechuan sauce.

Crispy chicken pieces deep-fried and coated in a tangy, slightly spicy sauce, typically accompanied by broccoli.

Chicken slices, fried and sautéed with dried tangerine peel, offering a sweet and tangy flavor.

Chicken stir-fried with mixed vegetables in a savory sauce.

Tender lamb slices stir-fried with green onions, carrots, and onions.

Sliced chicken breast stir-fried with string beans in a savory brown sauce.

Marinated chicken, typically steamed or boiled, served cold in a light soy-based sauce.

Spicy.

Tofu mixed with Malan (Indian Aster) greens, typically includes soy sauce and sesame oil.

Thinly sliced pork belly with fresh garlic and chili oil, typically accompanied by cucumber and scallions.

Spicy.

Fresh cucumbers mixed with minced garlic, vinegar, and sesame oil.

Shredded dry tofu mixed with fresh cilantro, typically includes a light sesame dressing.

Yellow croaker marinated in rice wine, offering a delicate infusion of flavors typical of Chinese cuisine.

Deep-fried tofu typically served with a light, crispy texture.

Deep-fried chicken wings typically seasoned and cooked to a golden brown.

Marinated chicken in Shaoxing wine, typically served cold and infused with aromatic flavors.

Minced beef, egg white, cilantro, and mushrooms in a thick, hearty broth.

Minced chicken, sweet corn, and egg in a savory chicken broth.

Spicy.

Sliced pork belly with pickled mustard tuber in a savory broth, typically served in a clay pot.

Typically includes tender lamb slices and pickled mustard tuber in a savory broth.

Wild greens and tofu in a savory broth, typically featuring tender tofu and fresh wild greens.

Spicy.

Pork and shrimp wontons in chicken broth with shrimp, chicken, barbecued pork, and assorted vegetables.

Tender fresh and salted pork with bamboo shoots, complemented by leafy greens in a savory broth.

Glutinous rice with marinated pork, steamed in bamboo, typically includes aromatic spices and soy sauce.

Shredded tofu prepared Yangzhou style, typically includes julienned vegetables and a light soy-based sauce.

Stir-fried tofu skin with shredded pork, typically includes garlic, ginger, and soy sauce.

Lightly battered pumpkin fries, typically tossed with salted egg yolk for a savory twist.

Ground pork meatballs, typically simmered with a mix of seafood and vegetables, creating a hearty and flavorful soup.

Spicy.

Braised pork belly typically includes soy sauce, ginger, and garlic, cooked in a rich, savory Szechuan sauce.

Spicy.

Spicy.

Assorted meat clay pot (soup) typically includes pork, chicken, and beef, combined with mushrooms, cabbage, and bean vermicelli, simmered in a savory broth.

Spicy.

Spicy.

Spicy.

Fish fillet sautéed with celery, carrot, and onion in a rice wine sauce.

Stir-fried fish fillet with pumpkin and black fungus, typically includes bell peppers and onions.

Fried fish fillet with bell peppers, onions, and pineapple in a sweet and sour sauce.

Breaded prawns in a creamy honey sauce, garnished with candied walnuts.

Crispy prawns tossed with salt, pepper, onions, and bell peppers.

Sautéed bean sprouts typically include garlic, ginger, and scallions in a light white sauce.

Sautéed string beans with minced garlic and scallions.

Spicy.

Spicy.

Eggplant green pepper and potato.

Stir-fried tomatoes and scrambled eggs, featuring a classic combination of tender tomatoes and fluffy eggs.

Braised tofu typically includes deep-fried tofu cooked in a savory brown sauce with bell peppers, bamboo shoots, and black mushrooms.

Stir-fried shredded potatoes, typically with green pepper and a hint of vinegar.

Stir-fried preserved vegetables with edamame and tofu sheets.

Stir-fried noodles with chicken, typically including cabbage, carrots, and onions in a savory soy sauce.

Stir-fried rice cakes with shredded pork, napa cabbage, bok choy, scallions, and carrots.

Stir-fried rice cake with shredded pork and preserved mustard greens.

Rice noodles in a savory broth, typically featuring ingredients like bok choy, mushrooms, and sliced pork or chicken, inspired by traditional Shanghai flavors.

Spicy.

Dry noodles with spicy ground pork, crushed peanuts, preserved vegetables, and scallions, inspired by Sichuan flavors.

Spicy. Rice noodle.

Stir-fried flat rice noodles with beef, bean sprouts, and onions in a dark soy sauce.

Sliced pork with preserved vegetables in a savory broth, served over soft noodles.

Noodles in a light broth, typically featuring a variety of fresh vegetables such as bok choy, broccoli, mushrooms, carrots, and snow peas.

Vegetable with option of fried rice or noodles.

Chicken, beef, and shrimp.

Stir-fried jasmine rice with minced chicken, peas, carrots, egg, and green onions.

Rice stir-fried with beef, egg, peas, carrots, and green onions.

Stir-fried rice with shrimp, peas, carrots, eggs, and green onions.

Stir-fried rice with bacon, egg, peas, carrots, and green onions, prepared Shanghai style.

Creamy taro paste typically combined with sweet red bean for a smooth and satisfying dessert.

Sesame rice balls in a sweet rice wine sauce, typically filled with red bean paste.

Made from glutinous rice flour, these deep-fried sesame balls are typically filled with sweet red bean paste and coated in sesame seeds.

Pumpkin sweet cake with red bean paste filling, typically made with pumpkin and glutinous rice flour.