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Guang Boss (Jinxian Branch)

Cantonese cuisine · ⭐ 4.6

No. 1518 Zhongshan Avenue, Building 3, Ideal City, 1st Floor, Units 138–141

Dishes

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  Young Citrus-Infused Pigeon

  Young pigeon marinated with lemongrass, ginger, and garlic, then steamed. Tender meat with a unique citrus aroma and delicious flavor.
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  Cantonese Roast Goose with Sausage Combo

  A Cantonese dish featuring roast goose and sausage, combining tender goose meat with savory sausage for rich flavor layers.
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  Signature Fried Tofu Skin

  A crispy fried tofu skin dish made with premium bean sheets, served with a secret sauce for a savory and satisfying bite.
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  Hong Kong-style Claypot Rice with Preserved Meats (Medium)

  Hong Kong-style腊味煲仔饭 (medium) features rice cooked with cured sausages and pork, accompanied by greens, slowly simmered in a clay pot. The bottom layer forms crispy rice crust, while the savory fat from the腊味 infuses into the grains, creating rich aroma.
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  Steamed Qingyuan Chicken

  White-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Classic Cantonese Pig's Trotter Chicken

  A traditional Cantonese dish featuring pig's trotter and chicken slowly stewed together for a rich, nourishing broth.
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  Classic Pig's Trotter Chicken Stew

  Classic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
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  Premium Shrimp Dumpling Supreme

  Zhi Zun Shrimp Dumplings feature fresh shrimp, pork, and bamboo shoots wrapped in transparent thin skins and steamed. The shrimp and pork are seasoned and mixed with bamboo shoots for a crisp texture, resulting in an elegant, delicate dumpling with a thin skin and generous filling.
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  Shrimp Red Rice Noodle Roll

  Shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and steamed into transparent or semi-transparent rice wrappers that encase the shrimp. The shrimp are usually marinated to enhance flavor, creating a layered texture when paired with the rice skin. The finished dish has a red-and-white color scheme and a soft, chewy texture.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Shunde Fish Balls

  Shunde fish balls are a traditional Cantonese dish made from fresh fish paste mixed with egg white and starch, shaped into balls and boiled. They have a tender, chewy texture and are often served in clear soup or broth.

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