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Dongjiang Fish Village (Tangxia Main Store)

Cantonese cuisine · ⭐ 4.1

No. 46, Tangde South Road

Dishes

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  Dongjiang Ginger Squab

  A Cantonese dish featuring squab pigeon stewed with ginger, garlic, and other aromatics, resulting in tender meat and rich flavor.
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  Dongjiang Steamed Sea Bass

  A classic Cantonese dish featuring fresh sea bass steamed with ginger and scallions, highlighting the fish's natural flavor.
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  Dongjiang Salt-Baked Chicken

  A traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
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  Dongjiang Scallion Baked Sea Bass

  Fresh sea bass is steamed and then topped with scallions, ginger, and sesame oil, finished in the oven for a fragrant, tender dish.
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  Ginger and Scallion Chicken

  A Chinese dish featuring tender chicken stir-fried with ginger and scallions, finished with a hot oil pour for aromatic flavor.
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  客家煎酿豆腐

  客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Shagiang Roast Pigeon

  A Cantonese dish featuring tender pigeon marinated with sand ginger and other seasonings, then braised to perfection.
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  Old Mother Pot Stewed Dish

  A rich stew featuring pork trotters, chicken feet, and beef in a secret sauce, slow-cooked to tender perfection with bold, spicy flavor.
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  Fragrant Mei Cai Shrimp

  Fresh shrimp stir-fried with fragrant Mei Cai, creating a savory dish with rich aroma and tender texture.
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  Litchi Wood Roast Goose

  A classic Cantonese roast dish featuring goose marinated in secret sauce and roasted over litchi wood for a fragrant, crispy skin and tender meat.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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