Mei Xin Chinese Cuisine is a great place to enjoy affordable and delicious Chinese cuisine in North Adelaide. Their chef used to work at Park Lok Chinese Restaurant so many of the dishes are similar to those that were served there.
One of my favourite dishes that were served at Park Lok, Mei Xin's Green Peppercorn Chicken, had tender chicken and fried mustard leaves that imparted a peppery taste as well as providing a crispy element. Enough sauce was used to ensure the dish was not too dry. For those that want a different protein, versions of the dish using beef and prawn are also available.
Green Peppercorn Chicken (Photographed by Jonathan Phoon)
The battered pieces of fish in the Stir-fried Fish Fillet and Twin Pepper with Chilli Sauce were tender, and the chunks of capsicum added a slightly sweet taste to the dish. The chilli sauce the fish was tossed in gave it a bit of zing.
Stir-fried Fish Fillet & Twin Pepper with Chilli Sauce (Photographed by Jonathan Phoon)
It may not look like it at first but there was enough sun-dried flounder in the Chinese Broccoli with Sun-dried Flounder to give the dish a delectable salty flavour as well as a bit of crunch. We also liked that the Chinese broccoli (kai-lan) still had a nice bite to them. You can request for chilli in soy sauce to add some spice but be careful not to be too heavy-handed as their chilli is quite fiery.
Chinese Broccoli with Sun-dried Flounder (Photographed by Jonathan Phoon)
Their Vegetarian Broad Beancurd stood out from the ones we have tried at other restaurants in that it was served in a hot pot. The broad beans still had a nice firmness to them and the slices of tofu added some extra texture. While the dish included slices of dried chilli, the degree of spiciness is suitable for those not used to spicy foods.
Vegetarian Broad Beancurd (Photographed by Jonathan Phoon)
One of the hot pot dishes, the Salty Fish, Chicken and Beancurd Hot Pot had chunks of chicken and tofu that were of a generous size, and enough salted fish was used to give the dish its distinctive salty taste. Also included in the sauce were finely cut pieces of ginger for extra flavour. Eating the dish slowly is advisable as it comes to you steaming hot. This is one of our favourite dishes at Mei Xin.
Salty Fish, Chicken and Beancurd Hot Pot (Photographed by Jonathan Phoon)
Offered as both an entrée and main-sized dish, the Cabbage Rolls were fried to golden brown with the filling being not too soft. The use of prawns in the filling is what gave the rolls its slightly sweet flavour. To add more flavour you can dip it in the sweet sauce served alongside the dish.
Cabbage Rolls (Photographed by Jonathan Phoon)
Customers who visit during lunchtime can enjoy a selection of lunch specials for only $10.80. A combo deal with a drink is also available for a bit of an extra cost.