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Xiangfei Yue (Gong Zhuang Branch)

Cantonese cuisine · ⭐ 4.7

Buildings 11 and 12, Xinhua 1949 Cultural Industry Park, No. 4 Chegongzhuang Street

Dishes

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  XO Sauce Stir-fried Radish Cake

  Sliced radish cake stir-fried with XO sauce; main ingredients are radish cake and XO sauce. Sauté sliced radish cake until slightly golden, then add XO sauce and stir well for even flavor absorption.
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  Lo Ding Fish Dumplings with Loofah

  Steamed loofah with Luoding fish balls is a dish featuring loofah and handmade fish paste. Loofah is sliced, and fish balls are cooked in water, becoming tender and chewy. The loofah absorbs the broth, tasting sweet and soft. Simple preparation highlights the natural flavors of ingredients.
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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Yongzhou Blood Duck

  Yongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
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  Crispy Young Pigeon

  Fried young pigeon is a dish featuring fresh squab, marinated and coated in starch or batter before frying until golden and crispy. The result is tender meat with a crunchy exterior.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  Premium Slow-Cooked Beef Bite

  Premium beef slices slowly stewed over low heat for tender, flavorful meat. Combined with onions and green peppers to preserve the natural essence of ingredients.
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  Premium Roast Goose

  Premium roast goose made from a whole goose, marinated and air-dried before being roasted in a挂炉. The skin is crispy while the meat is tender and juicy, usually served with sweet bean sauce or plum sauce.
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  Crab Roe Steamed Buns

  Steamed crab roe dumplings are a traditional Chinese snack made by wrapping crab roe and minced pork filling in thin dough made from flour, then steaming them. Key ingredients include crab roe, minced pork, scallions, and ginger. The dough must be kneaded to a soft consistency and rolled into round wrappers, which are then filled, pleated, and steamed in a bamboo steamer until cooked through.
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  Breeze Shelter Emperor Crab

  A dish featuring fresh emperor crab, stir-fried with garlic, chili, and onion, then seasoned with a special Bak Foong Tang sauce for a fragrant, crispy taste.

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