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Jin Tang Chun Xiang - Cantonese Cuisine (Guangzhou Xin Ya Branch)

Cantonese cuisine · ⭐ 4.8

Northwest corner of Yayao Middle Road and Kuangcun East Road

Dishes

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  10-Year-Old Tangerine Peel Simmered Water Duck Soup

  Made with 10-year-old tangerine peel and water duck, slowly simmered. The aged peel imparts a rich aroma, while the duck meat is tender and the broth clear and mellow with a sweet aftertaste.
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  Traditional White-Cut Qingyuan Chicken

  Fresh Qingyuan chicken is boiled whole, then cooled. The skin is crisp and the meat tender, served with ginger and scallion dipping sauce to enhance its natural flavor.
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  Russian Red Hair Crab

  Made from Russian red hair crab, steamed and served with a special sauce. The crab meat is tender with a rich savory-sweet flavor and a complex texture.
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  Stir-fried Dry Abalone

  A Cantonese classic dish featuring premium dried abalone stir-fried in a hot wok with seasonings, preserving its rich flavor and tender texture.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Signature Glass-Crisp Pigeon

  Signature glass-skinned squab pigeon features fresh squab marinated, coated in syrup, then fried or air-dried to create a transparent, crispy crust. Tender, juicy meat with a golden, glossy skin and distinct texture layers.
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  Signature Crispy Barbecue Pork

  A premium pork dish marinated in a secret blend, then roasted to perfection for a crispy skin and tender meat.
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  Sri Lankan Blue Crab

  Sri Lankan Blue Crab is a large sea crab from the waters of Sri Lanka, mainly caught fresh. It is usually cooked by steaming, boiling, or stir-frying to retain its fresh flavor.
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  Thai Golden Rich Prawn

  Fresh large prawns are used, cleaned with tails intact, marinated in a special sauce and steamed. The meat is plump and tender, coated with rich sauce, melting in the mouth with a hint of sweetness and saltiness, embodying authentic Thai flavor.
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  Steamed Giant Trevally with Dragon Style

  Steamed giant trevally fish with a touch of elegance, often served with ham and mushrooms for rich flavor.
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  Oatmeal Scallion Braised Sea Cucumber

  A dish featuring sea cucumber braised with scallions and oats, offering a rich, savory flavor and tender texture.
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  Caramelized Soft-Hearted Prawn

  Fresh prawns are marinated, gently poached to a soft center, then glazed in caramel sauce for a glossy finish and rich flavor.
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  Braised Shark's Fin

  A traditional Chinese dish made by slow-cooking shark's fin with seasonings like soy sauce, sugar, and wine until tender and flavorful.
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  Stonefish from the Xisha Islands

  Fresh stonefish from the Xisha Islands, steamed or braised, highlights its tender texture and naturally sweet flavor. Typically seasoned with ginger, scallions, and cooking wine, with minimal additional ingredients to preserve the original taste.
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  Jin Tang Roast Meat Trio

  A Cantonese-style platter featuring roasted duck, char siu, and roast goose, marinated and oven-baked to perfection for a crispy skin and tender meat.
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  Braised South African 6-Head Dried Abalone in Oyster Sauce

  A premium dish featuring South African dried abalone, slow-cooked in rich oyster sauce for a delicate, umami-rich flavor.
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  Braised Pig's Trotter and Sturgeon Fin

  Braised pig's trotter and sturgeon fin, tender and rich in collagen, simmered in savory sauce.

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