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深南道·现代潮菜

Cantonese cuisine · ⭐ 4.8

3rd Floor, Shen Tie Zhi Ye Building, Chegongmiao

Dishes

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  36-Month Lion-Head Goose Head

  Made from the head of a 36-month-old lion-head goose, slowly braised using traditional methods. Main ingredient is lion-head goose head, cooked over low heat for extended time to achieve tender, flavorful meat.
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  Five-fingered Peach Steamed Chicken

  A nourishing dish made by steaming chicken with five-fingered peach root, resulting in tender meat infused with herbal aroma.
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  Bitter Melon and Pork Belly Stew

  A dish featuring bitter melon and pork belly, stir-fried and simmered together for a savory, balanced flavor.
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  Bamboo Shoot and Fish Rice

  A dish featuring fresh fish, bamboo shoots, and rice cooked together, offering a harmonious blend of seafood and mountain flavors.
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  Ginger Oil Drizzled Red Mangrove Sea Duck

  A delicately prepared dish featuring red mangrove sea duck, gently glazed with ginger oil for a rich, aromatic flavor.
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  Braised Fish with Ginger Stir-fried Chaozhou Mustard Greens

  Fresh fish stir-fried quickly with tender Chaozhou mustard greens and ginger sauce, a classic Cantonese dish highlighting savory flavors.
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  Moon Chaozhou Braised Old Goose Claw

  Made from old goose claws braised slowly in Chaozhou-style sauce, with firm texture and rich aroma. Main ingredients are goose claws and special braising sauce, simmered for long hours to absorb flavor.
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  Olives Stewed with Horn Snail

  A Cantonese dish featuring horn snail stewed with olives, known for its rich flavor and tender texture.
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  Oil-Vinegar Sauce Pork Patties with Mud Crab

  Pork patties seasoned and pan-fried, served with fresh mud crab dressed in oil-vinegar sauce for a tangy, savory flavor.
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  Charcoal-Grilled Abalone

  A Cantonese dish featuring fresh abalone grilled over charcoal, resulting in a tender texture and smoky flavor.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Glass Crispy Roast Pigeon

  Selected young pigeons marinated and roasted using a special technique to create a transparent, crispy glass-like skin, with tender and juicy meat.
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  Boneless Goose Claw

  A dish made from goose claws that are slowly braised until tender and boneless, then glazed in a savory sauce for rich flavor.
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  Pigeon Swallowing Golden Hook Fin

  Made with pigeon meat and golden hook fin (shark fin), this dish is delicately simmered. The pigeon meat is tender, the shark fin soft and chewy, with a rich, savory broth. It highlights the refined technique of Cantonese cuisine.
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  Black Truffle Stir-Fried Shark's Fin

  Premium shark's fin stir-fried with fresh black truffles using high-heat quick cooking. The fins are soaked and prepared to maintain tenderness, blending perfectly with the rich aroma of black truffles.

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