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Tang Hua Huayi Hotel - Cai Feng Lou Chinese Restaurant

Cantonese cuisine · ⭐ 4.8

No. 40, Yanyin Road, Tanghua Hua Yi Hotel

Dishes

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  Cantonese Roast Meat Combo

  A classic Cantonese dish featuring roasted goose and pork, marinated and oven-baked to perfection for a crispy skin and tender meat.
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  Slow-Cooked Crispy Wagyu Beef

  Premium wagyu beef slowly cooked to crispy perfection, tender inside and flavorful outside.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Oil-Poured Noodles

  Oil-poured noodles are a dish primarily made with noodles, enhanced by pouring hot oil over them. After boiling the noodles, they are drained and sprinkled with scallions, chili powder, and other seasonings, then topped with hot oil to release the aroma of the spices, allowing the noodles to fully absorb the flavors.
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  Pickled Mustard Greens with Tofu

  A traditional Chinese dish made by simmering tofu with fermented mustard greens, offering a tangy and savory flavor.
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  Braised Crispy Pigeon

  Braised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
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  Classic Roast Meat Combo

  Classic roast meat platter features roasted goose and pork, made from fresh meats marinated, air-dried, then slow-roasted in a traditional oven. Crispy skin, juicy interior, preserving the original flavors.
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  Crispy Rice Chicken

  A Cantonese dim sum dish made by wrapping chicken and other fillings in glutinous rice, steamed then fried to a crispy skin. Rich, savory, and aromatic.
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  Honey-glazed Black Pig Barbecue Pork

  Honey-glazed black pork barbecued pork is made from black pork, marinated and then grilled. The marinade includes honey, light soy sauce, dark soy sauce, cooking wine, oyster sauce, garlic, and five-spice powder to infuse flavor. During grilling, the marinade is brushed on until the surface is fragrant and glossy red.
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  Golden Herb Pan-Seared Tiger Prawn

  Fresh tiger prawns are pan-seared and baked with golden herb seasoning, resulting in a richly flavored dish with tender, succulent shrimp.
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  Shunde Fish Mince Soup

  A classic Cantonese soup made with minced fish meat, egg white, and seasonings, simmered in rich broth for a smooth, savory flavor.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.
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  Lion's Mane Mushroom and Sea Cucumber Stew

  A nourishing stew featuring lion's mane mushroom and sea cucumber, slow-cooked to enhance flavor and texture.
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  Yellow Pepper Sauce Baked Sea-Caught Large Yellow Croaker

  Freshly caught large yellow croaker marinated in yellow pepper sauce and baked. Tender fish meat with rich sauce flavor and complex texture.
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  Truffle Protein Wagyu Fried Rice

  A blend of black truffle protein and wagyu beef bits stir-fried with premium rice. Features the rich aroma of black truffle, highlighting the tender texture of protein and the savory depth of wagyu beef.

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