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Xiangfengge Cantonese Banquet · Authentic Dongguan Cuisine

Cantonese cuisine · ⭐ 4.3

3rd Floor, Building 1, Linrun Zhigu, R&D Fifth Road

Dishes

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  Kung Fu Soup

  Wok Soup features chicken, pork, or seafood with vegetables like cabbage, carrots, and mushrooms, simmered in broth or water. Ingredients are sliced, blanched to remove odor, then cooked slowly with salt, ginger, and scallions until tender and flavorful.
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  Sweet and Sour Pork with Crispy Milk

  Sweet and Sour Pork with Crispy Milk is a classic Cantonese combination platter. The sweet and sour pork uses pork tenderloin, diced, coated in batter, deep-fried until golden and crispy, then stir-fried with green peppers, red peppers, and pineapple chunks, finally coated in a sweet and sour sauce made from sugar, vinegar, and ketchup. Crispy Milk, also known as fried milk, is made by heating a mixture of milk, cornstarch, and sugar into a paste, cooling it until solid, cutting it into pieces, coating it in batter, and deep-frying. The result is a golden, crispy exterior with a soft, sweet, and tender interior. The platter offers a contrasting combination of savory and sweet flavors.
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  Daling Mountain Roast Goose

  Daling Mountain Roast Goose is a traditional Cantonese delicacy, primarily made with high-quality black-brown geese. The goose is cleaned, then marinated inside and out for several hours with a secret sauce (typically containing salt, sugar, five-spice powder, soy sauce, etc.). It is then air-dried to crisp the skin and roasted over an open fire in a special oven using lychee wood or fruit wood. During roasting, the goose is constantly turned and brushed with a malt sugar glaze to achieve a crispy, date-red skin while keeping the meat tender and juicy. The finished dish features crispy skin, tender meat, and a distinctive fruity wood aroma.
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  Desert Lamb Ribs

  Damo lamb ribs is a dish featuring lamb ribs as the main ingredient, typically fresh leg or rib cuts, marinated and then grilled or stewed. Onion, garlic, ginger, cumin, and chili powder may be added for flavor.
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  Angus Ribeye Steak

  Angus ribeye uses premium Angus beef from the rib section, marinated and then grilled or charcoal-broiled. Main ingredients: Angus ribeye, seasonings (salt, black pepper, garlic, rosemary). Cooking focuses on precise heat control to maintain tenderness.
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  Signature Clay Pot Chicken

  A premium chicken dish slow-cooked in a clay pot with secret seasoning and spices, resulting in tender, flavorful meat.
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  Zhangcun Port Chili Stir-fried Pork

  Zhangcun Port Chili Stir-fried Pork is a quick stir-fry dish featuring pork and locally grown Zhangcun Port chili peppers. Pork tenderloin or belly is thinly sliced and marinated with light soy sauce, cooking wine, and starch. The Zhangcun Port chili (a medium-spicy, thick-fleshed green pepper) is deseeded and cut into pieces. In a hot wok with oil, the pork slices are stir-fried until they change color and set aside. Using the remaining oil, garlic slices are sautéed until fragrant, then the chili pieces are added and stir-fried over high heat until slightly wrinkled and aromatic. Finally, the pork is returned to the wok, seasoned with salt and soy sauce, and quickly tossed to combine. The dish is glossy in appearance, with tender pork and crisp, mildly spicy peppers, making it a classic home-style dish perfect with rice.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Sichuan Pepper Beef with Lettuce

  This dish features thinly sliced fatty beef and lettuce as the main ingredients. The lettuce is quickly blanched or stir-fried to retain its crisp texture. The beef slices are stir-fried until they change color. Sichuan peppercorns, dried chilies, and garlic are stir-fried to release their aroma, then the main ingredients are added and quickly tossed. A sauce made from soy sauce and cooking wine is poured in and reduced. The finished dish is glossy, with tender beef, crisp lettuce, and the distinctive numbing aroma of Sichuan peppercorns.
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  Lotus Stem with Gong Cai

  A refreshing cold dish made from lotus stems and gong cai, lightly seasoned with garlic and chili for a tangy, spicy flavor.
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  Steamed Chicken Feet in Sauce

  Chicken feet are blanched, then marinated with soy sauce, oyster sauce, garlic, and ginger before steaming. Finished with hot oil for aroma. Main ingredients: chicken feet and seasonings.
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  Hakka Stuffed Tofu

  A traditional Hakka dish made by stuffing tofu with minced meat or shrimp, then steaming until tender and flavorful.
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  Bottle Pot Intestine

  A Cantonese dish made with pork intestines stuffed with glutinous rice, mushrooms, and shrimp, steamed in a small clay pot for rich, savory flavor.
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  Salt-Baked Fish in Aluminum Foil

  A dish of fresh fish marinated in salt and seasonings, then steamed in aluminum foil to retain flavor and moisture.
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  Wind and Water Rise

  A creative dish featuring tender fish fillets with wood ear mushrooms and carrot threads, steamed and glazed for a smooth, fresh taste—symbolizing prosperity and good fortune.
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  Taro and Preserved Meat Fried Rice

  A savory fried rice dish made with taro, preserved meats, and eggs, stir-fried to perfection.
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  Fresh River Shrimp

  Fresh river shrimp are boiled in water and dressed with ginger, scallion oil, and a touch of salt to highlight their natural flavor and tender texture.

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