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Guangzhou (Qianji Branch)

Cantonese cuisine · ⭐ 4.8

1st Floor, No. 2588 Yan'an West Road (1st Floor, Millennium Seagull Hotel)

Dishes

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  One-Night-Marinated Horse Mackerel

  A Fujian specialty dish featuring fresh horse mackerel marinated overnight in salt and ginger, then steamed to perfection—delicate, tender, and savory.
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  18-Year Sugar Heart Triple Abalone

  Premium triple abalone simmered in 18-year-aged sugar syrup, resulting in a rich, tender texture and deep sweetness.
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  Decade-Old Soft-Center Abalone

  A refined Cantonese dish featuring fresh abalone slowly braised to a soft, custard-like center, served with a rich sauce for a luxurious taste.
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  Hanging-Roasted Snowflake Beef Char Siu

  A premium cut of beef marbled with fat, marinated and roasted hanging to achieve a caramelized crust and tender interior.
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  Stewed East China Sea Spanish Mackerel

  A traditional Chinese home-style dish made by slow-cooking fresh East China Sea Spanish mackerel with ginger, scallions, and soy sauce until tender and flavorful.
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  Guangzhou Nansha White-Cut Chrysanthemum Chicken

  A Cantonese classic dish from Nansha, Guangzhou, featuring poached chicken served in a chrysanthemum shape, with tender meat and fresh ginger-scallion sauce.
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  Guangzhou One Pigeon

  A dish featuring pigeon as the main ingredient, slow-cooked with various spices and a secret sauce, resulting in tender meat and rich aroma.
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  Warming Soup

  A comforting soup made with pork, ginger, and goji berries, simmered slowly for a warm and nourishing experience.
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  Almond White Jade Pudding

  A delicate dessert made from milk, gelatin, and almond powder, chilled to a smooth, translucent finish with a subtle sweet flavor.
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  Seafood Tofu Stewed with Jiaodong Cabbage

  Made with seafood, tofu, and Jiaodong cabbage, slowly stewed. Combines the freshness of seafood with the sweetness of cabbage, soft and flavorful tofu, and rich, savory broth.
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  Rose Salt Grilled Wagyu Beef Char Siu

  Premium wagyu beef marinated in rose salt and slowly grilled to perfection, offering a rich, savory flavor with a subtle floral note.
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  Shi Ji Gong Boiled Soft-Boiled Abalone 3 Pieces

  Shi Ji Gong Boiled Soft-Boiled Abalone 3 Pieces is a dish made with fresh abalone, cooked using a special technique. The abalone is boiled in broth to maintain its tender texture, with a soft center, and served with a specially prepared broth for a delicious flavor.
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  Braised Whole Large Shark's Fin

  A traditional Cantonese dish made with whole shark's fin braised in a savory sauce of soy, sugar, and wine, served with tender meat and rich flavor.
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  Abalone Broth Rice

  Abalone Broth Rice is a rice dish made with abalone and abalone broth, cooked slowly. Abalone provides a gelatinous texture, while the abalone broth adds a rich seafood flavor, making the rice absorb the sauce and have a rich taste.
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  Hua Diao Drunk Black Tiger Shrimp

  Fresh black tiger shrimp marinated in Huangjiu (rice wine) and steamed to perfection, offering a delicate balance of savory and aromatic flavors.
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  Braised Goose Feet with Black Mushroom in Abalone Sauce

  A refined Cantonese dish featuring goose feet and black mushrooms braised in a rich abalone sauce, resulting in tender, flavorful meat and aromatic mushrooms.
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  Abalone Sauce Sea Cucumber with Goose Feet and Zongye Rice

  Abalone sauce braised sea cucumber and goose feet served with zongye-wrapped rice. Main ingredients include sea cucumber, goose feet, abalone sauce, and zongye rice, prepared by slow stewing.

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