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Colorful Butterfly Valley Food Gallery · Cantonese Classics from Nanhai, Panyu & Shunde · Teppanyaki, BBQ & Thai Flavors (Guangzhou...)

Cantonese cuisine · ⭐ 3.8

Level 1, Building 5, Chimelong Hotel, No. 299 East Hanxi Avenue

Dishes

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  Traditional Dry-Fried Beef Rice Noodles

  Traditional dry-fried beef rice noodles is a Chinese stir-fry dish featuring sliced beef and rice noodles as the main ingredients, accompanied by bean sprouts, onions, and green onions. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand to soften them. Heat oil in a wok, sauté minced garlic until fragrant, then quickly stir-fry the beef until it changes color. Add the rice noodles and vegetables, stir everything together, and season to taste.
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  Jun'an Steamed Pork

  Jun'an Steamed Pork is a traditional dish from Shunde, Guangdong, made by marinating pork (usually belly) and steaming it slowly to achieve tender, juicy meat with rich aroma.
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  Zengcheng Lychee Wood Roast Goose

  A premium goose dish roasted over Zengcheng lychee wood, resulting in a crispy skin and tender meat with a distinctive fruity aroma.
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  Beef Cubes Fried Rice

  Beef stir-fried rice is made with rice and diced beef, carrots, green peas, and onions, stir-fried in hot oil. The marinated beef bits are cooked with the rice to create distinct grains infused with savory meat aroma.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Qiangcong Steamed Squab

  A dish featuring squab steamed with qiangcong, resulting in tender meat and aromatic flavor.
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  Ting Zai Congee

  Steamed rice porridge with fish slices, shrimp, lean pork, egg threads, and crumbled fried dough, slowly simmered over low heat to blend flavors.
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  Braised Bok Choy with Garlic Slices

  Braised bok choy with garlic slices in a light broth, featuring tender greens and aromatic garlic flavor.
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  Egg Tart (Half Dozen)

  A classic Hong Kong-style dessert with a crispy crust and creamy egg custard filling, made by baking eggs, milk, and sugar.
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  Bifengtang Spare Ribs

  A Cantonese dish featuring pork ribs stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy texture and spicy flavor.
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  Changlong Signature Shrimp Dumplings

  Fresh shrimp and pork filling wrapped in delicate dumpling skins, steamed to perfection for a tender, flavorful bite.
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  Shunde Daoli Water Buffalo Double Skin Milk

  Shunde Daoli Water Buffalo Double Skin Milk is a sweet dish made mainly from water buffalo milk, which forms a double layer of milk skin after boiling and cooling. It has a delicate texture and rich dairy flavor, and is a traditional specialty dessert from Shunde, Guangdong.
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  Fresh Shrimp Wonton Noodles

  Fresh shrimp wonton noodles is a traditional noodle dish made primarily from fresh shrimp, pork, and flour. The wonton wrappers are thin and generously filled with tender shrimp and pork, paired with smooth noodles and a clear, flavorful broth that offers a simple yet refined taste.

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