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Haizhu Lou Traditional Cantonese Cuisine (Haoyin Binbin Plaza Branch)

Cantonese cuisine · ⭐ 4.1

Haoyin Binning Plaza, No. 1 Qiyi Road, 2nd Floor

Dishes

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  Tai Shan Flavor Pig Trotter

  A Cantonese classic dish featuring pork trotters braised in a savory sauce with soy sauce, sugar, and spices until tender and flavorful.
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  Nostalgic Duck Feet

  Nostalgic Duck Feet is a dish made primarily with duck feet, which are boiled and seasoned. The texture is soft and chewy, with a rich flavor and unique taste.
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  Signature Ten-Year Cured Tangerine Roast Goose

  The signature ten-year aged tangerine roast goose is made with high-quality goose meat and a special seasoning. It is marinated for a long time before being roasted. The skin is crispy, and the meat is tender with a strong tangerine aroma.
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  Peach Gum Custard Tart

  A dessert combining peach gum, eggs, milk, and sugar in a flaky crust, offering a smooth and nourishing treat.
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  Steamed Mountain Carp with Oil and Salt

  A Cantonese dish featuring fresh mountain carp steamed simply with oil and salt, highlighting the fish's natural freshness and tenderness.
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  Zhanjiang Special Noodle Salad

  A Guangdong-style cold noodle dish featuring slippery rice noodles tossed with peanuts, pickled vegetables, bean sprouts, and herbs, dressed in a savory sauce.
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  Pan-fried Fish Skin with Filling

  A Cantonese dish where fish skin is stuffed with minced meat or shrimp, then pan-fried until crispy and tender.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Boneless Boiled Pork Trotter

  A Cantonese cold dish made from boneless pork trotters, boiled until tender and served chilled with ginger-scallion sauce.
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  Stewed Fish Head in Clay Pot

  Stewed fish head in clay pot is made with fresh fish head, ginger slices, green onions, and other seasonings, quickly cooked over high heat in a clay pot. Clean the fish head, add seasonings, cover, and simmer until tender to preserve its delicate texture.
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  Old Ginger Rice Broth with Hand-Pressed Barramundi Fish Balls

  A delicate Cantonese dish featuring old ginger rice broth and tender, handcrafted barramundi fish balls, offering a warm, savory flavor.
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  Cheese Yogurt Tart

  Cheese Yogurt Tart is a dessert made primarily with cream cheese, plain yogurt, eggs, sugar, and a crispy tart crust. The cream cheese is softened and whipped until smooth, then mixed with yogurt, sugar, and eggs to form the filling. This is poured into a pre-baked tart crust and baked until set. After cooling, it is chilled for several hours before serving. The result is a delicate texture with the richness of cheese and a slight tang from yogurt, complemented by a crisp crust.
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  Soy Sauce Chicken Feet

  Chicken feet braised in soy sauce, tender and flavorful with a rich umami taste.
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  Imperial Lady Chicken

  A stir-fried chicken dish with mushrooms and bell peppers, known for its tender texture and savory flavor.

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