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Hai Gongguan

Cantonese cuisine · ⭐ 4.3

No. 1081-A Huinan South Street, Banbidian Village, Gaobeidian Township

Dishes

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  Wagyu Beef

  Wagyu is a high-quality beef primarily sourced from specific Japanese cattle breeds, such as Black Wagyu and Brown Wagyu. It is typically cooked using low-temperature slow cooking, charcoal grilling, or pan-searing to preserve its delicate texture and rich fat distribution.
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  Imperial Crab Sashimi Platter

  The king crab sashimi platter mainly features fresh king crab meat, cleaned, de-shelled, and sliced before being artfully arranged. It's often paired with finely cut other seafood or premium ingredients like salmon or tuna to enhance flavor layers. No heating is applied during preparation to preserve the original taste and freshness.
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  Matsutake Mushroom Soup

  Matsutake soup is made with the precious matsutake mushroom as the main ingredient, enhanced with chicken or lean meat for flavor. The preparation is simple: first simmer the meat to create a rich broth, then add sliced matsutake and gently stew over low heat to preserve its natural aroma. The soup has a clear color and a rich, smooth taste, making it an excellent choice for nourishment and health preservation.
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  Steamed Fish

  Steamed fish is a dish made primarily with fresh fish, seasoned with ingredients such as ginger threads and green onion segments, and cooked using steam. The fish meat remains tender and juicy when heated by high-temperature steam, preserving its original flavor.
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  Hong Kong Style Roast Chicken

  Hong Kong-style hanging roast chicken is made by marinating a whole chicken and roasting it suspended. Key ingredients include chicken, soy sauce, oyster sauce, honey, ginger slices, and garlic. After marinating, the chicken is hung and slowly roasted over charcoal or in an oven until the skin is golden and crispy, with tender, juicy meat inside.
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  Grilled Salmon Belly Sushi

  Grilled salmon belly sushi features fresh salmon belly lightly seared and placed on seasoned rice, garnished with lettuce or seaweed. Low-heat grilling creates a slight char while keeping the interior tender.
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  Boiled Lobster

  Steamed lobster is a dish made with fresh lobsters, blanched in boiling water until cooked, typically with ginger slices and scallions to remove fishy odor and enhance aroma. The dish retains the lobster's tender texture, firm meat, and fresh taste.
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  Self-service Pan-fried Cod Fillet

  Self-service pan-fried cod fillet is a dish made with cod fillet, which is pan-fried and baked. The fish meat is tender, with a crispy outer layer and rich texture.
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  Sesame Tofu

  Sesame tofu is a dish made with soft tofu and stir-fried sesame. Tofu is cut, blanched to remove odor, then stir-fried with toasted sesame, scallion, ginger, and garlic, seasoned to taste.
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  Mongolian Grilled Lamb Ribs

  Monsieur's grilled lamb chops are made with fresh lamb ribs, marinated and then roasted in the oven. During marination, garlic, onion, rosemary, olive oil, and basic seasonings are added to infuse flavor into the lamb. The cooking process carefully controls the heat to achieve a slightly charred exterior while keeping the inside tender and juicy.
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  Cod

  Cod is a delicate and flavorful sea fish, typically prepared by steaming, pan-frying, or stewing. The main ingredient is fresh cod, which can be seasoned with ginger slices, green onions, soy sauce, and other seasonings, preserving the natural flavor of the fish during cooking.

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