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Oujinhe Kitchen · Master Stew Pot (Guangzhou Tower Branch)

Cantonese cuisine · ⭐ 3.6

No. 8 Guangzhou Tower Road

Dishes

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  Six Harmony Sauce Stir-fried Intestine

  A Cantonese dish featuring pork intestines stir-fried with a rich six-harmony sauce, known for its savory and aromatic flavor.
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  Curry Stir-fried Boneless Chicken

  A flavorful dish featuring boneless chicken stir-fried in a rich curry sauce, combining tender meat with aromatic spices.
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  Curry Stir-fried Squid

  A flavorful dish featuring fresh squid stir-fried in a rich curry sauce, offering a spicy and aromatic taste.
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  Oil and Salt Baked Rice

  A hearty rice dish made by baking rice with oil, salt, and ingredients like eggs, ham, and peas. It's savory, aromatic, and perfect for a quick meal.
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  Shiqiao Stewed Spare Ribs

  A Cantonese specialty featuring marinated pork ribs stewed in a clay pot until tender and glazed, with a rich savory flavor.
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  Spring Bamboo Shoots with Beef Stir-fry

  Fresh bamboo shoots stir-fried with beef, creating a savory dish where the tender beef blends with the crisp texture of the shoots.
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  Sawan Stewed Big Fish Head

  A Cantonese dish featuring a large fish head stewed with ginger, garlic, scallions, and chili in a clay pot or wok, resulting in tender fish and rich broth.
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  Chaozhou Satay Beef

  Chaozhou satay beef features tender beef stir-fried with a rich, aromatic satay sauce, a signature dish from the Chaoshan region.
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  Hundred-Mile Fragrance

  "Hundred-Mile Fragrance" is a braised dish primarily made with pork belly, dried string beans, and preserved mustard greens. The pork belly is cut into pieces and stir-fried until its fat renders, then combined with soaked dried string beans and preserved mustard greens. Soy sauce, cooking wine, sugar, and water are added, and the mixture is simmered over low heat until the meat is tender and the sauce is rich, allowing the flavors to fully meld. The finished dish has a bright red color, with fatty yet non-greasy meat, and the beans and greens absorb the savory braising liquid for a distinctive taste.
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  Clay Pot Five-Finger Peach Roasted Chicken

  Clay Pot Five-Finger Peach Roasted Chicken is a traditional Chinese dish. Main ingredients include a whole chicken, five-finger peach root, red dates, goji berries, and ginger slices. The cleaned whole chicken is placed in a clay pot with the five-finger peach root and other ingredients, then simmered over low to medium heat with water or broth for an extended period until the chicken becomes tender and flavorful, and the broth turns rich. The five-finger peach root imparts a unique herbal aroma and a subtly sweet aftertaste to the broth.
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  Stir-fried Sea Bass with Red Pepper

  A Cantonese dish featuring fresh sea bass stir-fried with red pepper, garlic, and ginger, delivering a savory and slightly spicy flavor.
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  Shunde Fish Paste with Peanut Sprouts in Clay Pot

  This is a clay pot dish featuring Shunde fish paste and peanut sprouts as main ingredients. Fresh fish is minced into a smooth paste, and peanut sprouts are cleaned. In a preheated clay pot, ginger and garlic are sautéed in oil, then the fish paste is added and pan-fried until lightly golden. Peanut sprouts are quickly stir-fried with the fish paste. A small amount of broth or sauce is added, and the pot is covered to braise briefly, allowing the flavors to meld. The dish results in tender, bouncy fish paste and crisp peanut sprouts, with a characteristic clay pot aroma.
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  Wild Pepper Stir-fried Pork Offal

  A Cantonese dish featuring pork offal stir-fried with wild chili, garlic, and ginger for a spicy, aromatic flavor.
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  Chicken Soup with Night-Blooming Jasmine

  Chicken Soup with Night-Blooming Jasmine is a soup dish primarily made with old hen and night-blooming jasmine flowers. The hen is cleaned, cut into pieces, blanched to remove impurities, then simmered with ginger slices and water over low heat for about 1.5 hours until the broth becomes rich. Fresh night-blooming jasmine buds and tender shoots are added and cooked for another 5-10 minutes until fragrant, then lightly seasoned with salt. The soup is clear, with tender chicken and a delicate floral aroma.
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  Lobster and Crab Roe Braised with Mountain Water Tofu

  This dish features tender mountain water tofu as the main ingredient, paired with lobster meat and crab roe. In preparation, the tofu is cut into pieces and set aside with cleaned lobster meat. The pot is brought to a boil with stock or water, then the tofu and lobster are added and simmered. When the ingredients are nearly cooked, crab roe is added and gently stirred in, then braised over low heat for a short time to blend the flavors. A light thickening may be applied at the end. The finished dish has smooth tofu, sweet lobster, rich crab roe, and a mellow broth.

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