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逸八仙粤菜(深圳湾睿印店)

Cantonese cuisine · ⭐ 4.5

SL315-2, Level 3, Ruiyin, Shenzhen Bay Super Headquarters Base

Dishes

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  Eight Immortals Milk Pigeon

  Eight Immortals Milk Pigeon is a Cantonese dish featuring tender pigeon stewed with ingredients like mushrooms, lotus seeds, and goji berries, offering rich flavor and nourishment.
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  Eight Immortals Big Fried Dough Stick

  Eight Immortals Big Fried Dough Stick is a traditional Chinese fried dough snack made primarily from flour, water, and alkali. The dough is kneaded, stretched, then deep-fried until golden and crispy, with a fragrant, crunchy exterior and soft interior. Commonly served as breakfast with soy milk or congee.
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  Home-style Fried Rice Noodles

  A traditional Chinese dish made by stir-frying rice noodles with eggs, meat, and vegetables for a savory, comforting flavor.
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  Spring Wind Delight Intestine

  A Chinese dish made with pork intestines, stir-fried with spices and aromatics for a rich, spicy flavor.
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  Bamboo Pot Soy Sauce Chicken

  A classic Cantonese dish featuring whole chicken simmered in soy sauce, ginger, and scallions for rich flavor and tender meat.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Soup-filled Steamed Buns

  Steamed soup dumplings are filled with pork and wrapped in thin dough made from refined flour, containing a savory broth inside. To prepare, finely chop the pork and mix it with seasonings to create the filling. Then, make a dough by combining refined flour and water in a specific ratio, roll it into thin wrappers, fill with the pork mixture and fresh broth, and finally steam until cooked.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Yù Bāxiān Platter

  The Yù Bāxiān Platter features eight carefully selected cold dishes: braised chicken gizzards, seasoned beef, mixed seaweed strips, poached chicken, tofu with preserved eggs, garlic pork, spicy lotus root slices, and spiced peanuts. Prepared using traditional Chinese methods such as braising, marinating, and boiling, the dish offers a rich variety of textures and savory flavors.
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  Spicy Clam Dish

  Fresh clams stir-fried with chili, garlic, and ginger to create a spicy, savory dish.
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  Yi Ba Xian Double Delight

  A fusion dish featuring steamed sea bass and braised pork meatballs, served with seasonal vegetables for a balanced flavor.
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  Bak Fo Tung Beef Cubes

  A Cantonese-style dish featuring tender beef cubes stir-fried with garlic, chili, and breadcrumbs for a crispy texture and spicy flavor.
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  Bamboo Skin Catfish with Rice

  Steamed catfish with bamboo skin, served with rice and seasonal vegetables for a fresh, delicate flavor.
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  Shrimp Soup with Rice

  A comforting dish made by mixing rice into a flavorful shrimp broth, featuring tender shrimp and rich, savory soup.
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  Spicy Crab Stir-fry from Goose Neck Bridge

  A spicy stir-fried crab dish made with fresh crabs and chili, popular in Cantonese cuisine.

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