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Ming Shan Fang · Xun Wei Shunde · Business Banquets · Family Gatherings

Cantonese cuisine · ⭐ 4.5

No. 11 Kuaiqi 1st Road

Dishes

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  Chicken with Chinese Yam in Mountain Spring Water

  Fresh chicken and Chinese yam are gently stewed in mountain spring water, resulting in a clear broth, tender meat, and soft, nutritious yam.
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  Stewed Crucian Carp

  A traditional Chinese dish made by stewing crucian carp with tofu and seasonings, resulting in a delicate and savory flavor.
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  Preserved Vegetable and Minced Pork Tofu

  A savory dish made with soft tofu, preserved vegetables, and minced pork, stir-fried to perfection.
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  Shagiang Farmhouse Pig Trotters

  A savory dish of pork trotters slow-cooked with sand ginger and spices, resulting in tender meat and rich aroma.
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  Pan-Seared Eel

  A dish of fresh eel marinated and pan-seared, then baked to perfection for a tender and flavorful experience.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Taro Braised Duck

  A Chinese dish made by slow-cooking duck with taro, resulting in a rich, savory flavor and tender texture.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Pan-fried Scallion Pancake

  Scallion oil pancake is a Chinese flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is pan-fried until both sides turn golden brown. A small amount of oil or scallion oil is typically added during preparation to make the crust crispy and enhance the aromatic scallion flavor.
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  Fresh Flower Pepper Steamed Carp with Osmanthus

  Fresh carp steamed with flower pepper and osmanthus, resulting in a delicate, aromatic dish with a subtle numbing heat.
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  Fresh Shrimp with Crisp Vegetables

  Fresh shrimp mixed with crisp vegetables and a light dressing, offering a refreshing and savory dish.

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