XLB Kitchen Menu (Update 2025)

Spicy.

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.

Marinated duck smoked with tea leaves, offering a rich, aromatic flavor.

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.

Deep-fried fish fillet, typically seasoned with salt and pepper, garlic, onions, and jalapeos.

Spicy.

Spicy.

Fish fillet sauted 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.

Stir-fried thick noodles with shredded pork, bok choy, and onions in a savory soy-based sauce.

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.

Steamed sticky rice typically includes red bean paste, nuts, and dried fruits for a traditional Chinese eight treasures rice pudding.

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.