Eat beat

Cantonese cuisine

The second branch of Xiangxing Cantonese Hotpot recently opened in the Xisi area of Beijing with its familiar Hong Kong-style decor. Its signature dish is the fish-maw chicken soup. After hours of cooking, the soup turns a golden color, and tastes fresh and thick. The chicken is free-range from Qingyuan, Guangdong province, a place renowned for its poultry. The curried fish balls are also highly recommended. They're springy and fluffy, with a hint of coconut.

No 65 Xisinan Dajie, Xicheng district, Beijing. 010-6653-0090.