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Zengcheng Goose Beauty (Xiangfeng Branch)

Cantonese cuisine · ⭐ 3.4

Lihu Street

Dishes

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  Luffa Fish Pouch

  Luffa Fish Pouch is a dish primarily made with luffa (sponge gourd) and fish. The main preparation involves mincing fresh fish into a paste, seasoning it, and then stuffing it into hollowed-out sections of peeled luffa or wrapping it with luffa slices. It is typically cooked by steaming or braising. The dish highlights the natural sweetness and tender texture of the luffa paired with the delicate freshness of the fish, resulting in a light and original flavor.
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  Pork Belly with Crisp Bamboo Shoots

  A Chinese dish featuring pork belly and crisp bamboo shoots, stir-fried together with seasonings for a savory, satisfying flavor.
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  Durian Spring Roll

  Durian puff pastry is a pastry with durian flesh as the main filling, wrapped in crispy puff pastry and baked or pan-fried. The dough is rolled thin, filled with fresh or frozen durian, folded, and then heated.
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  Lai Fen

  Lai Fen is a traditional Cantonese snack made from rice noodles, served boiled and mixed with sauce or in soup, often with beef or offal for a savory taste.
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  Fried Wontons

  Fried dumplings are made by deep-frying dumpling wrappers filled with pork, shrimp, and other ingredients until golden and crispy. Main ingredients include dumpling wrappers, pork, shrimp, scallions, and ginger. The dumplings are first assembled and then fried to achieve a crunchy exterior and tender filling.
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  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
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  Lychee Wood Roasted Goose with Charcoal Grilled Pork Neck

  This dish features two main components: goose roasted over lychee wood fire and pork neck grilled over charcoal. The whole goose is marinated and roasted in a specialized oven using lychee wood as fuel, resulting in a dark red, crispy skin. The pork neck is seasoned and directly grilled over charcoal until slightly charred. The primary cooking method is roasting, highlighting the natural flavors of the ingredients and the aroma of the wood and charcoal.
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  Stir-Fried Bok Choy with Garlic

  A simple and healthy dish made by stir-frying fresh bok choy with garlic, resulting in a crisp and savory side dish.
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  Taro Cake with Snail Meat

  Taro Cake with Snail Meat is a traditional snack combining seafood and root vegetables. Main ingredients include fresh or canned snail meat, taro (typically Lipu taro), rice flour, and simple seasonings. The taro is steamed and mashed, then mixed with rice flour, chopped snail meat, salt, pepper, etc., to form a dough. The dough is divided, shaped into small patties, and pan-fried over low heat until golden and crispy on both sides, or steamed for a soft texture. The result is a slightly crispy exterior with a soft interior, where the snail meat adds umami and chewiness, and the taro provides natural sweetness.
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  Sauce-Braised Goose Intestines

  A Sichuan dish made by stir-frying goose intestines with fermented bean paste, garlic, and ginger for a spicy and savory flavor.

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