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Tou Dan Tang · Soup Specialist (Xiancun Road Branch)

Cantonese cuisine · ⭐ 4.1

No. 92 Xiancun Road, Building C, Liya Bay, 5th Floor

Dishes

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  Bitter Melon and Fig Stewed Pork Soup

  A Cantonese herbal soup featuring bitter melon, figs, and pork belly, gently simmered to create a light, nourishing broth with cooling properties.
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  Stir-Fried Mustard Greens with Ginger Sauce

  Ginger stir-fried mustard greens is a dish made with mustard greens and ginger. Wash and cut the greens, peel and mince or slice the ginger. Heat oil in a pan, sauté ginger first, then quickly stir-fry the greens until just cooked. Simple method that highlights the natural flavors.
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  Ginger Paste Steamed Eastern Star Grouper

  Eastern star grouper fillets marinated with ginger paste, salt, and cooking wine, steamed, then topped with hot oil and scallions. Highlights the tender fish meat and aromatic ginger flavor.
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  Sichuan Fritillary Bulb and Pear Stew with Pork Shank

  Made with Sichuan fritillary bulb, pear, and pork shank, this dish is slowly stewed. The pear is sweet and moistening, the fritillary bulb helps relieve coughs and phlegm, while the pork shank provides rich collagen and a chewy texture. It is known for its ability to soothe dryness, relieve coughs, and nourish the lungs.
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  Matcha Red Bean Crepe

  A Japanese dessert featuring a thin, crispy pastry filled with sweet red bean paste and dusted with matcha powder.
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  Signature First Sip Soup

  A premium soup made from pork bones, old hen, and ham, slowly simmered for a rich, clear broth with delicate flavor.
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  Signature Red Bean Thin Pancake

  A traditional sweet dessert made with red bean paste wrapped in a thin, crispy pastry, offering a perfect balance of texture and sweetness.
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  Steamed Sea Bass with Preserved Olive

  Lan角蒸边鱼 is a dish featuring perch as the main ingredient, steamed with preserved olives (the flesh of black olives). After marinating, the fish is steamed together with chopped olives, preserving the fish's tenderness and the unique aroma of the olives.
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  Shenjing Crispy Skin Roast Goose

  Deep Well Crispy Skin Roast Goose is a Cantonese roast meat dish made with a whole goose as the main ingredient. High-quality geese are selected, then marinated, inflated, and roasted in a hanging oven to achieve a crispy skin and tender meat. During roasting, a special sauce and secret spices are used to deeply flavor the goose meat and create a rich aroma.
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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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  Crispy Roast Chicken

  Crispy roasted chicken is made from a whole chicken, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy.
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  Ginseng Chicken Soup

  Chicken soup with American ginseng, featuring black chicken, American ginseng, goji berries, and red dates, slowly stewed for 1.5 to 2 hours to blend nutrients.
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  American Ginseng and Sea Coconut Stewed Black Chicken

  American ginseng, sea coconut, and black chicken are slowly stewed together, resulting in a clear broth with a sweet and mellow flavor. Main ingredients include American ginseng, sea coconut, and black chicken, prepared using steaming stewing method to preserve natural taste.
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  Chicken Soup with Cordyceps

  Bird's nest mushroom chicken soup is made by stewing chicken with bird's nest mushrooms. After blanching the chicken, it's cooked slowly with clean mushrooms until tender, yielding a clear broth with a fresh taste.
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  Braised Chicken Feet with Soy Sauce

  Chicken feet marinated in a special soy sauce blend and steamed until tender, offering a rich umami flavor.
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  Blue Marlin

  A dish made from fresh blue marlin, typically steamed or braised, with tender flesh and a savory flavor.
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  Green Olive and Snail Head Stew

  A Cantonese soup dish featuring green olives and snail heads, slowly stewed to bring out rich flavors and a refreshing taste.

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