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Xi Ji Hong Kong Breeze Bay Fried Spicy Crab (Gangbei Road Store)

Cantonese cuisine · ⭐ 3.8

No. 68 Beigangbei Road, Tangjing Subdistrict, Fuyu Hotel, 1st Floor (near China Southern Airlines Hotel)

Dishes

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  Seven-Spice Fried Shrimp

  Seven-Spice Fried Shrimp is made with fresh large shrimp, marinated and coated in flour before deep-frying to achieve a crispy exterior and tender interior. The dish has a golden color and a distinctive aroma from the seven-spice blend, offering a savory, slightly spicy flavor with a crisp texture. Main ingredients include fresh shrimp, seven-spice powder, flour, and cooking oil.
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  Five-Grain Stew with Sea Cucumber

  A nourishing dish combining sea cucumber with five grains, slowly stewed for rich flavor and balanced nutrition.
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  Herbal Medicinal Chicken Feet

  Herbal medicinal chicken feet made with chicken feet and traditional Chinese herbs like astragalus, goji berries, and angelica, slow-cooked for a nourishing dish.
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  Traditional Malagao Cake

  Ancient-style malt cake is a traditional Chinese dessert made from glutinous rice flour, starch, sugar, and water, with lard or vegetable oil added for texture, then steamed. The batter is poured into molds and steamed at high temperature to create a soft, elastic cake.
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  Hand-Beaten Meat Slab in Organic Loofah

  A dish featuring hand-beaten meat slabs gently simmered in organic loofah, offering a tender and refreshing taste.
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  Signature Handmade Shrimp Dumplings

  Fresh shrimp and pork filling wrapped in delicate dumpling skins, steamed to perfection for a tender, flavorful bite.
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  Pork Palm

  A Chinese dish made from pork trotters, slow-cooked in a savory broth and often served with a special sauce.
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  Salted Pepper Mud Crab

  A stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Soy Sauce Chicken Feet

  A Cantonese dish featuring chicken feet braised in soy sauce, resulting in tender, flavorful bites with a rich umami taste.
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  Bifengtang Fried Rice Noodles

  A Cantonese dish made by stir-frying rice noodles with shrimp, onions, garlic, and chili for a crispy, savory flavor.
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  Prawn Stir-fry in Batter

  Prawn stir-fry from the wind-sheltered bay features fresh shrimp with garlic, chili, and breadcrumbs. Shrimp are deveined, marinated, then stir-fried with garlic and chili, followed by breadcrumbs until golden and crispy, blending tender shrimp with crunchy flavors.
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  Breeze Bay Fried Spicy Crab

  A Cantonese dish featuring fresh crabs stir-fried with garlic, chili, and crispy breadcrumbs, delivering a spicy and savory flavor.
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  Black Pepper Grilled Australian Tongue

  A dish featuring Australian beef tongue seared in a black pepper sauce on a hot iron plate, resulting in tender and aromatic meat.
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  Abalone Rice

  Abalone rice is made by steaming or stir-frying rice with abalone, chicken, shrimp, and mushrooms. Sliced or whole abalone is added to the rice, absorbing the savory flavors of seafood and meat.

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