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Old Guang Liang Tang · Seafood · Cantonese Cuisine (Xiumen Jie Branch)

Cantonese cuisine · ⭐ 4.8

200 meters south of the intersection of Huai North Road and Xiumen Street

Dishes

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  Five-grain Stew with Shark Fin

  Five-grain stew with shark fin is a dish made by slow-cooking shark fin with various grains like millet, brown rice, oats, and red beans. After soaking the shark fin, it's simmered with grains in water or broth until tender, preserving its natural flavor.
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  Delicious Three-Cup Chicken

  Delicious Three-Cup Chicken is made with chicken, ginger, garlic, and scallions, simmered in a blend of rice wine, soy sauce, and sesame oil. The dish has a bright red color, rich aroma, tender meat, and a savory-sweet flavor with hints of wine and sauce fragrance.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Spicy Ginger Duck

  A flavorful dish made with duck and aged ginger, slowly simmered to create a rich, savory broth.
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  Signature Seafood Noodles

  A flavorful dish featuring fresh shrimp, squid, and clams served with handmade noodles in a rich broth.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Roast Pigeon

  Roast pigeon is a dish made primarily with pigeon, marinated and then baked in an oven or over charcoal. The pigeon is typically cleaned, gutted, and marinated with seasonings to infuse flavor before roasting, resulting in a crispy skin and tender meat.
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  Secret-Recipe Char Siu Rice

  Braised pork rice features tender pork loin marinated in a secret sauce of soy sauce, sugar, honey, garlic, and five-spice powder, then grilled and sliced over steamed rice, often served with greens or a soft-boiled egg.
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  Brown Sugar Rice Cake

  A traditional sweet dessert made from glutinous rice flour and brown sugar, steamed to a soft and sweet texture with a rich molasses flavor.
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  Minnan Five-Spice Rolls

  Minnan five-spice rolls are primarily made with pork and tofu skin. The minced meat is mixed with five-spice powder and other seasonings, then wrapped in tofu skin and rolled into a cylindrical shape. It is steamed or fried until the surface turns golden brown. The preparation emphasizes seasoning and precise control of heat to ensure a tender and flavorful texture.
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  Pan-fried Ribbon Fish

  Fresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.

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