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Liang Guang · Xing Shi Lou (Creative Valley Branch)

Cantonese cuisine · ⭐ 4.2

Level 2, Building 3, Zhongyang Square; take Elevator No. 3 from the basement directly to Level 2

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Steamed Spare Ribs

  Steamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
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  Steamed Qingyuan Chicken with Sand Ginger

  Steamed Qingyuan Chicken with Sand Ginger is a Cantonese steamed dish. It primarily uses the tender Sanhuang chicken from Qingyuan, Guangdong. The chicken, either whole or cut into pieces, is marinated with salt, sugar, cooking wine, and a generous amount of fresh sand ginger (Kaempferia galanga). It is then placed on a steaming plate, topped with sand ginger slices, and dry-steamed (steamed without added broth) over high heat until cooked. The resulting dish features the chicken's original, juicy, and tender flavor, fully infused with the unique pungent aroma of sand ginger, creating a fresh and distinctive taste.
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  Guangdong Steamed Bok Choy

  Guangdong boiled bok choy is a Cantonese dish featuring fresh bok choy blanched briefly in boiling water, then drained and dressed with a sauce of soy sauce, oyster sauce, and a touch of sugar to maintain its crisp texture.
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  Pan-fried Stuffed Tofu Pot

  A dish of soft tofu stuffed with minced meat or shrimp, pan-fried and simmered in broth until tender and flavorful.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Homemade Abalone Sauce Tofu

  A Chinese dish made with soft tofu simmered in a rich abalone sauce, offering a delicate and savory flavor.
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  Braised Beef Shank with Radish

  Radish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.
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  Tangerine Peel Red Bean Paste

  Chenpi bean paste is a traditional dessert made from red bean paste and aged tangerine peel. Red bean paste is prepared by boiling and mashing red beans into a smooth paste, then sweetened with sugar. The peel is soaked, chopped, and mixed evenly with the paste. It has a rich, smooth texture with a distinctive citrus aroma and a slight bitterness that turns sweet.
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  Stir-fried Chicken with Prosperity

  Feng Sheng Shui Qi Lao Ji is a dish featuring a whole chicken boiled, cooled, and mixed with a special sauce or seasoning. Main ingredients include chicken, scallions, ginger, garlic, and sometimes cilantro or chili. The chicken is cooked, cooled, sliced or served whole, then drizzled or tossed with the dressing.
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  Chef's Roast Goose

  A classic Cantonese roast goose dish, made by marinating and roasting a whole goose to achieve crispy skin and tender meat, often served with sweet bean sauce or plum sauce.

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