Hui Kang Restaurant
Cantonese cuisine · ⭐ 3.8
No. 7, Caihong West Street, Shating Village
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 7, Caihong West Street, Shating Village. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Five Willow Fried Fish, Chilled Abalone Slices, Sweet and Sour Pork.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.8
- Address: No. 7, Caihong West Street, Shating Village
- Popular dishes: Five Willow Fried Fish, Chilled Abalone Slices, Sweet and Sour Pork, Squid Cake, Stir-Fried Crab with Ginger and Scallions
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Dishes
Five Willow Fried FishA traditional Chinese dish featuring crispy fried fish served with a tangy, sweet-and-sour sauce made from shallots, ginger, and vinegar.
Chilled Abalone SlicesA chilled dish made of fresh abalone slices served with a light dressing, known for its crisp texture and delicate flavor.
Sweet and Sour PorkSweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
Squid CakeCuttlefish cakes are made primarily from cuttlefish meat, starch, and seasonings. The cuttlefish is minced, mixed with starch, shaped into patties, and then fried or pan-fried.
Stir-Fried Crab with Ginger and ScallionsStir-fried crab with ginger and scallions is a dish featuring crab as the main ingredient, stir-fried with ginger slices and scallion segments. The cleaned crab is cut into pieces and stir-fried with ginger and scallions, then seasoned and cooked until the crab meat is tender and fragrant.
Stuffed Pig Intestine with EggA traditional Chinese dish where egg mixture is stuffed into cleaned pork intestines and steamed until set. Served sliced, it offers a soft, savory flavor with the intestine absorbing the egg's richness.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Eel Egg CasseroleA Cantonese specialty dish made by steaming fresh eels with eggs, resulting in a smooth and nutritious texture.
Taro with Braised PorkYam and pork belly stew is a Chinese dish featuring braised pork belly and yam slices. Pork belly is boiled, then simmered with seasonings until tender. Yam slices are arranged at the bottom of a bowl, followed by neatly stacked pork belly. After steaming, it's inverted onto a plate, presenting the pork skin upward for an elegant presentation.
Steamed Tiger Prawn with GarlicA Cantonese seafood dish featuring fresh tiger prawns, deveined and steamed with garlic and ginger, resulting in a delicate, savory flavor.