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Huang's Zhanjiang Chicken Seafood Restaurant (Lixiang First Store)

Cantonese cuisine · ⭐ 3.3

No. 53-2 Wenchang South Road, Liwan District (Ground Floor)

Dishes

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  Chilled Sweet and Sour Pork

  Crispy pork in cold sweet and sour sauce, made with tenderloin, marinated, fried, then tossed in a tangy sauce of tomato ketchup, sugar, and vinegar. Reddish-gold in color, crispy outside and tender inside, even more refreshing when chilled.
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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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  Fan Chicken

  A dish made by marinating chicken thigh slices and steaming them on a fan-shaped bamboo tray, resulting in tender and fragrant meat.
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  Steamed Fish

  Steamed fish is a dish made primarily with fresh fish, seasoned with ingredients such as ginger threads and green onion segments, and cooked using steam. The fish meat remains tender and juicy when heated by high-temperature steam, preserving its original flavor.
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  Hong Kong Style Roast Goose

  Hong Kong Style Roast Goose is a classic Hong Kong dish made with goose that is marinated and roasted. Its skin is crispy, and the meat is tender and juicy, often served with sweet bean sauce.
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  White-Cut Chicken from Zhanjiang

  A classic Cantonese dish featuring tender chicken poached in water and chilled for a smooth texture, served with ginger-scallion sauce.
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  Zhanjiang White-Cut Chicken (Half Piece)

  Zhanjiang white-cut chicken features tender, poached chicken served with ginger and scallion sauce, a classic Cantonese dish.
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  Roast Goose Regular

  Roast goose is a dish made from a whole goose, marinated and air-dried before being roasted in a hanging oven. The skin is crispy while the meat remains tender and juicy, typically served with sweet bean sauce or garlic sauce.
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  Braised Goose Head with Spring Vegetables

  Braised goose head served with fresh spring vegetables in a savory broth, combining tender meat and crisp greens.
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  Beef Stir-Fried Rice Noodles

  Beef stir-fried rice noodles is a dish made with rice noodles, beef slices, onions, and bean sprouts. The noodles are blanched and stir-fried with beef and seasonings like soy sauce and oyster sauce, resulting in a smooth, flavorful dish with tender beef.
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  Steamed Pork Offal

  A Cantonese dish featuring boiled pork offal such as liver, stomach, and intestines, served cold with ginger and scallion soy sauce for a fresh, savory taste.
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  Pork Tripe Stew with Bamboo Pith and Dried Fruits

  A savory stew made with pork tripe, bamboo pith, and dried fruits, slow-cooked to perfection for a rich, comforting flavor.
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  Steamed Sandworm with Garlic

  A Cantonese seafood dish featuring fresh sandworms steamed with garlic, offering a delicate and savory flavor.
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  Shrimp Paste Stir-fried Tai Shan Cauliflower

  A Cantonese dish featuring shrimp paste and stir-fried Tai Shan cauliflower, known for its savory aroma and crisp texture.

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