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Cenzhen · Guangzhou

Cantonese cuisine · ⭐ 4.8

7th Floor, Ocean Crystal · Tian'an Qianshu, No. 600 Moganshan Road

Dishes

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  Chilled Sweet and Sour Pork

  Crispy pork in cold sweet and sour sauce, made with tenderloin, marinated, fried, then tossed in a tangy sauce of tomato ketchup, sugar, and vinegar. Reddish-gold in color, crispy outside and tender inside, even more refreshing when chilled.
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  Nanyang Pork Rib Tea Buddha's Pot

  A fusion dish combining the rich spices of Nanyang pork rib tea with premium ingredients like chicken, abalone, and sea cucumber, slow-cooked into a deeply flavorful broth.
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  Stir-fried Squid in Clay Pot

  Stir-fried squid in clay pot with fresh squid, onions, green peppers, and garlic, quickly cooked at high heat. Squid rings are stir-fried with seasonings in a clay pot over high flame to absorb the sauce while keeping the texture tender.
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  Ginger and Wine Braised Beef

  Tender beef is slowly braised with ginger and wine for a rich, savory flavor.
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  Guangzhou One Pigeon

  A dish featuring pigeon as the main ingredient, slow-cooked with various spices and a secret sauce, resulting in tender meat and rich aroma.
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  Stewed Mackerel with Xuwen Wailuo Soy Sauce

  Fresh mackerel marinated in Xuwen Wailuo soy sauce and slowly stewed to perfection, resulting in tender fish infused with rich umami flavor.
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  Signature Flame Baked Crab

  Signature Flame Baked Crab is a Chinese dish made with fresh large crabs and special sauce, baked over flame. The crab meat is tender, and the outer layer is crispy and fragrant, with a unique flavor.
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  Signature 100-Second Yellow Croaker

  Signature 100-Second Yellow Croaker is a dish made with yellow croaker, quickly fried. The outer layer is crispy, and the inside is tender with rich flavor.
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  Fruit Wood Grilled M9 Ribeye Steak

  A premium M9 ribeye steak grilled over fruit wood for a rich, smoky flavor and tender texture.
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  Fruit Wood Roasted Prime Beef Ribs

  Prime beef ribs roasted with fruit wood, resulting in a crispy exterior and tender, juicy meat.
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  Zhanjiang Guandu Oyster Clams

  Fresh oysters from Zhanjiang are stir-fried with garlic, ginger, and a touch of chili. Tender and juicy with rich garlic aroma and fresh seafood fragrance, this is a classic Cantonese seafood stir-fry.
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  Zhanjiang Pickled Crisp Cucumber

  Zhanjiang Pickled Crisp Cucumber is a Cantonese dish made mainly from fresh cucumbers, which are salted and seasoned before being pickled. It has a crisp texture and a slightly sweet and salty taste with a unique flavor.
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  Crispy Skin Hala Leaf Zhanjiang Chicken

  A succulent chicken dish from Zhanjiang, marinated and steamed, then fried to a crispy skin, enhanced with fresh hala leaves for aroma.
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  Steamed Zhanjiang Guandu Oysters with Scallion Oil and Noodles

  Steamed Zhanjiang Guandu oysters with scallion oil and noodles is a dish made with fresh Zhanjiang Guandu oysters, paired with noodles and scallion oil. The oyster meat is tender, combined with the fragrance of scallion oil and the absorbent effect of noodles, offering a rich flavor.
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  Aged Tangerine Peel Red Bean Paste

  A traditional dessert made with aged tangerine peel and red bean paste, offering a fragrant, sweet, and smooth flavor profile.
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  Yellow Curry Beef Shank

  Beef shank slow-cooked in yellow curry sauce with coconut milk, offering a rich, aromatic flavor and tender texture.
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  Braised Shark Fin in Clay Pot

  A Cantonese delicacy featuring shark fin braised with chicken, ham, and mushrooms in a clay pot using soy sauce, ginger, and rice wine for rich flavor.

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