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和谷记·家常粤菜(沙湖店)

Cantonese cuisine · ⭐ 4.7

Northwest corner of the intersection of Tongyu Road and Jinlong Avenue (Tongyu Road entrance)

Dishes

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  Ximiao Rice

  Si Miao rice is a type of rice made primarily from Si Miao rice, which is washed, soaked, and then steamed. Si Miao rice is a variety of indica rice with slender, translucent grains that become soft yet slightly elastic when cooked, offering a fresh and fragrant aroma.
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  Innovative Stuffed Tofu

  A refined dish featuring soft tofu stuffed with a savory mixture of minced pork, shrimp, and mushrooms, steamed to perfection for a delicate and flavorful experience.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  He Gu Ji White-Cut Chicken

  A classic Cantonese dish featuring tender, poached chicken served chilled, known for its natural flavor and delicate texture.
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  Memory Noodle Soup

  A Cantonese-style dish featuring fresh rice noodles tossed with beef, bean sprouts, and cilantro in a savory sauce, evoking nostalgic flavors.
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  Garlic-pounded Sweet Potato Leaves

  Stir-fried garlic and sweet potato leaves is a dish made primarily with fresh sweet potato leaves. The preparation involves washing the sweet potato leaves, preparing minced garlic, then quickly stir-frying over high heat with the garlic and适量 seasoning until the leaves are fully cooked.
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  Lemon Sourdough Live Sea Bass

  Fresh sea bass steamed with lemon and sour cabbage, offering a tangy and refreshing flavor.
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  Hainan Coconut Chicken Soup

  A traditional Hainan dish featuring fresh coconut and chicken, slowly simmered to create a fragrant, nourishing soup.
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  Seaweed and Pork Floss Ballet Cake

  A Japanese-style dessert made with soft mochi cake layered with crispy seaweed and savory pork floss, offering a delightful mix of textures and flavors.
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  Roast Goose Rice

  Roast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Famous Shenjing Roast Goose

  Famous Shenjing Roast Goose is a traditional Cantonese dish made from premium free-range goose, marinated and roasted to perfection for crispy skin and tender meat.

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