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Nanhai Food Street · Authentic Conghua Cuisine · Old Brand (Conghua Branch)

Cantonese cuisine · ⭐ 3.7

No. 138 Huanshi East Road (next to Guangzhou Urban Construction Vocational College)

Dishes

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  Braised Taro with Pork

  A savory dish featuring tender taro root slow-cooked with pork and shrimp, resulting in a rich, comforting flavor.
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  Nine-gill Fish

  Nine-ghost fish is a dish primarily made with nine-ghost fish, cleaned and sliced or cooked whole. Common methods include steaming, braising, or frying, often with ginger threads and scallions to remove fishy odor and enhance aroma.
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  Five-Finger Fragrant Chicken

  A Chinese dish made by marinating whole chicken in spices, then deep-frying until crispy outside and tender inside, named for its five-finger-like shape.
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  Conghua Plum Duck

  A Cantonese dish made with goose meat slow-cooked in a plum sauce, offering a tangy and savory flavor.
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  Hakka Sour Beef Soup

  Hakka Sour Beef Soup features tender beef slices cooked in a tangy broth made from fermented vegetables, tomatoes, and spices, typical of Hakka cuisine.
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  Hakka Black Pepper Pork

  A dish made with pork tenderloin stir-fried with black pepper, onions, and bell peppers, known for its tender meat and rich peppery flavor.
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  Hand-sized Laishan Oyster

  Fresh Laishan oysters, hand-sized and succulent, steamed or grilled to preserve natural flavor, served with garlic or lemon for a delicate taste.
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  Papaya and Pearl Chicken Stew

  Papaya stewed with shark's fin is a dessert made from papaya and shark's fin. Peel, seed, and cut papaya into pieces; soak and clean shark's fin beforehand. Place both in a steaming bowl with water or rock sugar, then steam gently until papaya softens and shark's fin becomes translucent gel-like, forming a thick soup.
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  Lixi River Clay Pot Fish Head

  Fresh fish head is slowly stewed in a clay pot with tofu, ginger, and scallions, resulting in a rich, creamy broth and tender fish meat.
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  Fried Stuffed Tofu

  A classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
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  Special Stir-fried Conghua Rice Noodles

  A specialty dish featuring local rice noodles stir-fried with shrimp, pork, bean sprouts, and greens for a savory, aromatic flavor.
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  Glass Roast Goose

  A Cantonese classic dish featuring a roasted goose with a crispy, glass-like skin and tender, juicy meat.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Free-range chicken

  This dish features free-range chicken as its main ingredient, carefully prepared to yield tender meat and rich broth. During cooking, the chicken is first cut into pieces and marinated with a specially crafted seasoning. It is then cooked using stir-frying and stewing techniques, allowing the meat to fully absorb the essence of the seasonings and deliver a unique taste.
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  Snow Mountain Bun

  Snow Mountain Bun is a steamed pastry made from flour, typically filled with pork, shrimp, or vegetables. Its white, soft skin resembles a snow-capped mountain, hence the name. The dough is rolled into a circle, filled, sealed, and steamed until cooked.
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  Street Fan Chicken

  A dish made with chicken thighs marinated in spices and grilled to perfection, popular at night markets for its tender meat and aromatic flavor.
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  Lobster

  Lobster is a dish primarily made with fresh lobster as the main ingredient. To prepare it, first clean the lobster and cut it into pieces suitable for eating. Then, it can be steamed, braised in soy sauce, or stir-fried, combined with appropriate seasonings and vegetables to preserve its natural flavor while enhancing its delicious taste.

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