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Gangfa Restaurant (Jinghu Avenue South Store)

Cantonese cuisine · ⭐ 3.8

No. 52, Jinghu Avenue, Xinya Subdistrict (Dongtang Primary School)

Dishes

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  Hua Feng Three Delicacies Noodles

  Hua Feng's Three-Flavor Noodles feature Italian pasta with shrimp, squid, and pork, cooked and stir-fried to perfection. The noodles are mixed with seasoned seafood and meat slices, then tossed with just the right seasonings.
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  Pumpkin Pancake

  Pumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
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  Nyonya Yam

  A Southeast Asian-inspired dish featuring tender yam cooked in coconut milk with aromatic spices like lemongrass and chili, delivering a rich, savory flavor.
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  Signature Fragrant Pork

  A flavorful dish made with marinated pork belly slow-cooked to perfection, offering a rich aroma and tender texture.
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  Clear Soup Lamb

  A dish made with lamb slowly simmered in clear broth, resulting in a light and nourishing soup with tender meat.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Stir-Fried Rice Noodles with Lean Pork and Egg

  A stir-fried dish made with rice noodles, lean pork, and eggs, known for its savory flavor and smooth texture.
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  Secret-Recipe Lamb Stew

  A hearty stew made with lamb and a blend of secret spices, slow-cooked to perfection for rich flavor.
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  Taro Root Dish

  A dish made primarily from fresh taro root, often stir-fried, stewed, or served cold, known for its crisp texture and health benefits such as detoxification and hydration.
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  Sheep

  Sheep is a common meat ingredient, usually cooked by roasting, stewing, or boiling. The main ingredient is lamb, and the basic cooking method includes marinating and heating. The taste is salty with a rich meat aroma.
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  Lamb Kidneys

  Lamb kidneys, also known as lamb腰 (yáng yāo), refer to the kidney part of sheep. Typically cleaned and then marinated with ingredients such as scallions, ginger, garlic, and cooking wine before being stir-fried or stewed to remove any fishy odor and enhance flavor.
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  Goat Hoof

  羊蹄主要食材为羊的前蹄或后蹄，经过焯水、炖煮或红烧等烹饪方式制作而成。通常加入葱、姜、八角、桂皮等香料，使味道浓郁。
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  Intestine

  Intestine dishes typically use pork, beef, or lamb intestines as main ingredients. After cleaning and blanching, they can be stir-fried, braised, or used as fillings. Common preparations include stir-fried intestines, braised intestines, or rice noodle rolls, often enhanced with garlic, ginger, and chili.
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  Chinese chrysanthemum greens

  Gai lan, using fresh gai lan as the main ingredient, is prepared through simple cooking techniques to preserve its original flavor as much as possible. Common preparation methods include stir-frying, garlic stir-fry, or cold mixing, aiming to highlight gai lan's unique fragrance and texture.
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  Green Vegetables

  Chinese cabbage is a common vegetable known for its tender green leaves. When preparing it, fresh Chinese cabbage is typically selected, washed clean, and then cooked using methods such as stir-frying, boiling, or stewing. During cooking, ingredients like minced garlic and ginger slices can be added to enhance flavor while preserving its natural taste, highlighting the vegetable's fresh and natural appeal.
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  Fish Dumpling

  A Cantonese dish made from fresh fish meat mixed with egg white and starch, shaped into balls and cooked until tender, offering a delicate and smooth texture.
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  Egg and Pork Fried Rice Noodles

  A classic Chinese home-style dish featuring scrambled eggs, sliced pork, and stir-fried rice noodles, seasoned to perfection.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.

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