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Hed Tang Chaoshan Cuisine · Banquet

Cantonese cuisine · ⭐ 4.5

2nd Floor, Aerospace Building, Shennan Avenue

Dishes

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  Glazed Chicken Skin

  Ice skin chicken is a dish made with chicken marinated and steamed or boiled, then cooled and coated with a transparent ice skin made from glutinous rice flour, cornstarch, and water. The ice skin is soft and chewy, while the chicken is tender, typically served with sauce or dipping condiments.
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  Braised Goose Slices

  A dish made by braising goose meat in a special sauce and slicing it thinly, resulting in tender and flavorful pieces.
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  Braised Goose Platter

  A platter of braised goose made with slow-cooked goose in a secret spice blend, served with offal like liver and intestine for rich flavor.
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  Steamed Barracuda

  A classic Cantonese dish made by steaming fresh barracuda with ginger and scallions, resulting in tender, flavorful fish that highlights its natural taste.
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  Chaozhou Fried Pork Dumplings

  Chaozhou fried meat dumplings are a deep-fried snack made with seasoned pork filling wrapped in rice flour dough, then fried until golden and crispy. The exterior is crunchy while the inside remains tender and juicy.
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  Oyster Omelette

  A traditional Cantonese dish made with fresh oysters, eggs, and sweet potato starch, pan-fried until crispy on the outside and tender within.
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  Stir-Fried Garlic Bok Choy

  A classic Chinese dish made by stir-frying fresh bok choy with garlic, resulting in a crisp and aromatic side dish.
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  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
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  Pork Lard Crumbs Stir-fried with Chinese Cabbage

  A classic Chinese home-style dish featuring crispy pork lard crumbs stir-fried with fresh Chinese cabbage for a savory, aromatic flavor.
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  Bamboo Shoot and Asparagus Stir-fry with Morel Mushrooms

  A dish featuring fresh bamboo shoots, asparagus, and morel mushrooms stir-fried quickly to preserve their natural flavors and textures.
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  Secret-Recipe Bitter Melon Stew

  A savory stew made with bitter melon and seasoned meat, slow-cooked in a secret sauce for a refreshing, slightly bitter taste.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Taro Fried Rice

  Taro fried rice features diced taro stir-fried with leftover rice, eggs, and green onions, seasoned lightly for a savory, comforting dish.
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  Dried Vegetable and Fritillary Bulb Stewed Pork Lung

  A nourishing soup made with dried vegetables, fritillary bulb, and pork lung, slowly stewed to enhance flavor and health benefits.
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  Yellow croaker

  The yellow croaker dish uses fresh yellow croaker as the main ingredient. After cleaning, it is steamed or braised with seasonings such as green onions and ginger. During cooking, the tender texture and unique aroma of the yellow croaker are perfectly preserved, delivering an authentic seafood flavor.
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  Black Garlic Meat Broth Soup

  A rich broth made from black garlic and pork, offering a deep, savory flavor with a sweet undertone.

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