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Yifang Chinese Restaurant (Guangzhou New World Hotel)

Cantonese cuisine · ⭐ 4.7

Ground Floor, New World Hotel, No. 30, Baishun North Road

Dishes

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  Traditional Crystal Shrimp Dumpling

  Traditional crystal shrimp dumplings feature fresh shrimp and pork fat wrapped in translucent wheat starch dough, steamed to perfection for a delicate, savory bite.
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  Angel Hair Pasta

  Angel hair pasta is a thin Italian noodle made from wheat flour and eggs, known for its delicate texture. It pairs well with light sauces like tomato, cream, or seafood.
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  Hand-Pounded Dace Fish Balls with Olive Kernels

  Hand-Pounded Dace Fish Balls with Olive Kernels is a traditional handmade dish. It primarily uses fresh dace fish meat, which is repeatedly pounded by hand into a fine paste. Crushed olive kernels, a small amount of starch, and seasonings are mixed in, then the mixture is shaped into balls and cooked in clear broth or water. The finished fish balls have a springy, smooth texture with the distinctive aroma of olive kernels.
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  Almond Sesame Cake

  A traditional Chinese sweet made with egg, flour, and syrup, layered with toasted almonds or olives, then fried and glazed for a crispy, sweet treat.
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  Charcoal-Grilled Black Feathers Goose

  A premium black-feathered goose marinated and slow-roasted over charcoal for a smoky, tender flavor.
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  Pearl Salted Water Angle

  A Cantonese dim sum dish made of glutinous rice flour and wheat starch dough, filled with shrimp and pork, deep-fried until golden and crispy, resembling pearls in shape and texture.
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  Stir-Fried Angus Beef with Asparagus

  This dish features Angus beef and fresh asparagus as the main ingredients. The beef is thinly sliced and marinated briefly with a small amount of soy sauce and starch. The asparagus is washed and cut into sections. Heat oil in a wok, quickly stir-fry the beef until it changes color, then set aside. Using the remaining oil, stir-fry the asparagus until tender-crisp. Return the beef to the wok, season with salt, sugar, and oyster sauce, and toss quickly to combine. The finished dish has tender beef and crisp asparagus.
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  Sichuan-style Pigeon with Sichuan Peppercorns

  A dish made with young pigeon and Sichuan peppercorns, known for its tender meat and numbing-spicy flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Iron Pot Crab Roe Handmade Black Soybean Tofu

  A rich dish featuring crab roe and handmade black soybean tofu, cooked in an iron pot for deep flavor.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Braised Pork Belly Pastry with Abalone Sauce

  A savory pastry filled with sweet and tender barbecued pork, glazed with rich abalone sauce for a luxurious flavor.

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