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Guo Qi · Shunde Cuisine (Yongchangli Branch)

Cantonese cuisine · ⭐ 4.4

Yongchangli

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Stir-fried Beef Tenderloin in Clay Pot

  A Cantonese dish featuring tender beef pieces stir-fried in a clay pot with garlic, ginger, and onions, resulting in a rich, savory flavor.
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  Stir-fried Snowflake Beef with Sauce

  Thin slices of snowflake beef are stir-fried with garlic, ginger, and green onions in a clay pot using soy sauce, oyster sauce, and cooking wine. High heat locks in the juices for a tender texture.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Spicy Cantonese Clay Pot Rice

  A fragrant Cantonese dish featuring rice cooked in a clay pot with spicy ingredients like chili and garlic, served with crispy bottom layer of rice.
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  Handmade Cantonese Double-Skin Milk Pudding

  Handmade Cantonese Double-Skin Milk Pudding is a classic Cantonese dessert made primarily from fresh buffalo milk, egg whites, and sugar. The milk is heated and cooled to form the first skin; then the milk beneath is mixed with egg whites and sugar, poured back into the bowl, and steamed over water. After cooling, a second skin forms. The pudding is milky-white with a smooth, delicate texture, featuring a rich, fragrant top layer and a subtly sweet, tender bottom layer.
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  Signature Lily Sauce Steamed Chicken Feet

  Chicken feet marinated in lily sauce and steamed to tender perfection, offering a delicate balance of savory and sweet flavors.
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  Signature Red Rice Noodle Roll

  A traditional snack made from red rice dough filled with shrimp and pork, steamed to perfection for a soft, chewy texture and savory filling.
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  Pork Rice Noodle Roll

  Steamed rice noodle rolls with pork are a traditional Cantonese snack. Rice batter is poured into a special steaming tray, spread evenly, filled with minced pork, steamed, rolled into cylinders, and sliced for serving.
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  Braised Pork and Char Siu Rice in Clay Pot

  A classic Cantonese dish featuring fragrant braised pork and sweet-savory char siu served over rice cooked in a clay pot, often with vegetables and savory sauce.
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  Steamed Scallops with Garlic and Vermicelli

  Steamed scallops with garlic and vermicelli is a dish primarily made with scallops, vermicelli, and garlic. After cleaning the scallops, they are paired with soaked vermicelli, topped with garlic and seasonings, then steamed.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.

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