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Qishiqihao · Cantonese Flavors

Cantonese cuisine · ⭐ 4.2

No. 77, Jinsong 7th Road, First Floor, Guzao Culture City, B9

Dishes

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  Cantonese Fried Rice Noodles

  Cantonese fried rice noodles is a classic Yue cuisine dish made with rice noodles, eggs, beef, shrimp, or vegetables, stir-fried quickly over high heat. Rice noodles are blanched and drained, then stir-fried with ingredients and seasonings like soy sauce and oyster sauce until cooked through.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Guangdong腊味煲仔饭 features rice cooked with cured sausages and meats, served with greens in a clay pot over low heat. The rice forms a crispy crust at the bottom, while the fat from the cured meats infuses the grains, making them glossy and tender.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
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  Chaozhou Sour Cabbage Pork Stomach Pot

  A traditional Cantonese dish featuring pork stomach simmered with sour cabbage, ginger, and goji berries, resulting in a rich, tangy flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Ecological Yellow Croaker

  Fresh ecological yellow croaker is steamed or braised to preserve its tender texture, seasoned with ginger and scallions for a natural, savory flavor.
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  Bamboo Shoot and Chicken Feet Steamed

  A Chinese dish made by steaming chicken feet with fresh lotus lily, resulting in a tender, fragrant, and nutritious meal.
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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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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Lotus Leaf Steamed Chicken with Sticky Rice

  A traditional Chinese dish made by steaming chicken and sticky rice wrapped in lotus leaves, offering a fragrant and savory flavor.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

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