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汉唐品阁酒店·新融合粤淮赣菜(国体店)

Cantonese cuisine · ⭐ 4.5

Building 3, Mingyuan Business Center, 388 Sanqingshan Avenue

Dishes

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  15-Year-old Huangdiaowine-Steamed Arctic Shrimp

  Fresh Arctic shrimp marinated in 15-year-old Huangdiaowine, resulting in a tender and aromatic dish with rich wine flavor.
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  15-Year-old Huangdiaowine Steamed Mandarin Fish

  Fresh mandarin fish steamed with 15-year-aged Huangdiaowine, resulting in a rich, aromatic dish with tender, flavorful flesh.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Four Seasons Huaiyang Lion's Head

  Four Seasons Huaiyang Lion's Head is a Huaiyang dish made primarily from pork. Pork leg meat with balanced fat and lean is minced, mixed with scallion-ginger water, egg white, and starch, then shaped into large meatballs. After frying, they are simmered in rich broth. The meat is tender, the soup flavorful, often served with seasonal vegetables like bok choy or carrots to reflect the changing seasons.
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  Pork Rib Noodle Soup

  A Chinese dish featuring tender pork ribs and noodles, served with a rich, savory broth or tossed together for a hearty meal.
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  Spicy麻 American Ribeye

  Spicy麻 American Ribeye features tender beef ribs marinated and grilled, then coated in a spicy numbing sauce made from Sichuan pepper and chili.
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  Han Dynasty Buddha Jumps Over the Wall

  A premium Chinese dish blending traditional ingredients like abalone, sea cucumber, shark fin, scallop, and dried mushrooms, slow-cooked to create a rich, nourishing broth.
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  Sea Urchin Organic Black Tofu

  A creative dish combining seafood and tofu, featuring fresh sea urchin and organic black tofu gently cooked to preserve natural flavors.
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  Braised Chicken Feet with Secret Sauce

  Chicken feet braised in a special sauce, tender and flavorful.
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  Braised Mao Shi Chicken

  Braised Mao Shi Chicken is a traditional Chinese dish featuring Mao Shi chicken, a free-range breed known for its firm texture. The chicken is cut into pieces, blanched, and stir-fried until lightly browned. It is then simmered with light soy sauce, dark soy sauce, cooking wine, rock sugar, ginger, scallions, and water. After boiling, it is braised over low heat for about 40 minutes until tender and infused with rich sauce. The dish has a glossy red-brown color and savory aroma.
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  Cured Meat Glutinous Rice Yam

  Cured Meat Glutinous Rice Yam is a dish combining cured meat, glutinous rice, and yam. Main ingredients include cured pork or sausage, glutinous rice, and yam. Preparation involves soaking the glutinous rice, peeling and cutting the yam into pieces. The cured meat is sliced or diced, mixed with the glutinous rice and yam, seasoned appropriately, and then steamed until cooked. The final dish features the savory flavor of cured meat blended with the soft stickiness of glutinous rice and the smooth texture of yam.
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  Crispy Sesame Chicken

  Sesame Crispy Chicken is a dish made with chicken as the main ingredient, marinated and then coated with starch or flour before being deep-fried until the skin becomes crispy. It is then sprinkled with toasted white sesame seeds to enhance its aroma. The chicken is typically made from thigh or breast meat, offering a tender texture inside and a crunchy exterior, with the sesame adding a rich fragrance.

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