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Nuomi Chicken Private Kitchen (Panyu Branch)

Cantonese cuisine · ⭐ 3.6

No. 713, Dashi Section, Dashi Street, next to Panyu Ramada Encore Hotel

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Braised Fish Head in Clay Pot

  A dish featuring fresh fish head braised in a clay pot with ginger, scallions, and garlic, resulting in tender meat and rich broth.
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  Seafood Stir-fried Green Beans

  A Chinese dish featuring fresh green beans stir-fried with seafood such as shrimp and squid, offering a crisp texture and savory flavor.
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  Imperial Sticky Rice Chicken

  A classic Cantonese dim sum dish made by wrapping chicken, char siu, and mushrooms in glutinous rice, then steamed in lotus leaves for a fragrant, tender flavor.
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  Bamboo-Scented Sea Cucumber Supreme

  A delicacy featuring fresh sea cucumber wrapped in bamboo leaves and steamed to perfection, offering a tender texture and subtle bamboo fragrance.
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  Steamed Glutinous Rice in Bamboo Tube

  Steamed Glutinous Rice in Bamboo Tube is a traditional staple dish made primarily with glutinous rice, cured meat, shiitake mushrooms, and green peas. The glutinous rice is soaked for several hours, then mixed with diced cured meat, rehydrated shiitake mushrooms, green peas, and seasonings. The mixture is packed into fresh bamboo tubes or special containers and steamed for 1-2 hours until the rice is fully cooked and becomes soft and sticky. The finished dish features glossy, fragrant rice grains infused with the flavors of cured meat and mushrooms.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  Stewed Wild Mountain Snail with Black Bean and Perilla

  Wild mountain snails stir-fried with black bean sauce and perilla leaves, offering a savory and aromatic taste typical of Cantonese cuisine.
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  Mini Cucumber Stir-Fried Beef

  A quick stir-fry of mini cucumbers and tender beef slices, offering a refreshing crunch and savory flavor.
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  Black Pepper Ribeye on Iron Plate

  Black pepper steak is a dish featuring beef short ribs, marinated and grilled on a hot iron plate until tender, then finished with a black pepper sauce for a rich, juicy flavor.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Fresh Clam

  Fresh clams stir-fried with ginger and garlic, offering a delicate and savory taste.
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  Black Gold Char Siu

  Black gold char siu is made from pork tenderloin, marinated and then roasted. The marinade includes soy sauce, honey, oyster sauce, garlic, ginger slices, and five-spice powder to infuse the meat with flavor. During roasting, a special sauce is brushed on, creating a caramelized crust with a glossy black appearance like black gold. The finished dish features tender, juicy meat with a rich sweet-savory aroma.

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