Close

GuHong BinGuan • Xiang Yue Fu (Financial Street Fuxing Branch)

Cantonese cuisine · ⭐ 4.9

No. 11A, Muxidi Beili, Guohong Hotel, 3rd Floor

Dishes

• 

  Peking Roast Duck

  Beijing-style roast duck uses premium Peking duck, marinated and roasted in a hanging oven. The skin is crispy, the meat tender, typically served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
• 

  Stir-fried Local Pork

  Stir-fried native pork is a Chinese home-style dish using native pork as the main ingredient, typically with skin-on pork belly or lean meat sliced and stir-fried with green peppers, garlic chives, and ginger. First, the pork is pan-fried to render fat, then seasonings and vegetables are added for a tender, flavorful result.
• 

  Spicy Pot-Braised Smelly Carp

  Dry Pot Stinky Carp is a dish made primarily with carp, which is specially processed and fermented to develop a unique flavor. During cooking, the fish pieces are stir-fried in a dry pot together with chili peppers, garlic, ginger, onion, and other ingredients, allowing the fish to absorb the flavors and release a rich aroma.
• 

  Fig and Pear Stewed Chicken

  Fig and pear stewed chicken is a dish made with fresh chicken, figs, and pears cooked together. Main ingredients include chicken thighs or whole chicken pieces, fresh figs and pears, plus ginger slices and goji berries for flavor. Cook slowly in a clay pot until the chicken is tender and the broth is sweet and clear, preserving the natural taste.
• 

  Thick Fish Soup Noodles

  Fresh fish broth rice noodles simmered with ginger and scallions for a rich, flavorful soup. Made from优质 rice, the noodles are smooth when cooked. Served in the fish broth with bean sprouts, cilantro, and wood ear mushrooms for a fragrant hot noodle dish.
• 

  Roast Pigeon

  Roast pigeon is a dish featuring pigeon as the main ingredient. After cleaning, the pigeon is marinated and then braised with soy sauce, cooking wine, sugar, and ginger to create tender meat and rich broth.
• 

  Beef Power Ascending

  Niu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
• 

  Shikumen Old Wine Braised Pork

  Shikumen Old Wine Braised Pork is a dish made by slow-cooking pork belly with yellow wine, soy sauce, sugar, and spices. The main ingredients include pork belly, yellow wine, ginger, green onions, and rock sugar. After blanching, the pork is stir-fried to develop color, then seasoned with调料 and enough water to simmer gently until the meat becomes tender and glossy red.
• 

  Sea Urchin Stone Pot Handmade Tofu

  Stone pot sea urchin tofu is a dish featuring fresh sea urchin and handmade tofu. Cubes of tofu are simmered in a preheated stone pot with sea urchin, broth or water, gently cooked until flavorful. The rich taste of sea urchin blends with the delicate texture of tofu for a satisfying experience.
• 

  Secret-Recipe Buddha Jumps Over the Wall

  Braised Buddha Jumps Over the Wall is slowly cooked with rare ingredients like abalone, sea cucumber, shark fin, fish maw, scallop, pig trotters, chicken, duck, and ham, enhanced with premium broth and seasonings for a rich, harmonious flavor.
• 

  Crispy Roast Pigeon Supreme

  Crispy-skinned squab pigeon is made from fresh squab, marinated, coated, and deep-fried until the skin is golden and crunchy. The meat is tender and juicy with rich texture layers.
• 

  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.

Reviews