Overview

Xing Fu Overview

The light Cantonese and the stronger Sichuan flavours yield many possibilities. Double boiled bamboo pith with black mushrooms and green vegetables is bland despite the addition of wolfberries. Fried sesame prawns with cream sauce has fresh prawns in a coat of salad cream which tastes good. Deep-fried softshell crab with salt and pepper could do with a bit more spices. Snowfish steamed in plum sauce is tender, in an unusual green and red pepper and shiitake Sichuan sauce. Broccoli with crab sauce is beautifully done with a satisfying, crisp bite, and the soothing crabmeat in egg drop sauce is enriched with crab roe oil. Traditional Chinese desserts like gingko nuts with bird's nest or sesame balls in ginger syrup provide a sweet ending.