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Guangde Restaurant (Shengnan Plaza)

其他美食 · ⭐ 3.6

No. 23, Qiangzhen Street, Nan Cun

Dishes

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  Baozuo Braised Pork

  Baozuo braised pork is made from fatty pork belly, blanched and then slowly stewed with soy sauce, rock sugar, cooking wine, and star anise. The dish has a bright red color, rich flavor, tender texture, and a balanced sweet-salty taste with deep savory aroma.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Pan-Fried Rice Noodles

  A stir-fried rice noodle dish cooked in a flat pan, featuring savory flavors and a crispy texture.
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  Stir-Fried Chicken with Fermented Black Beans

  A savory dish of chicken stir-fried in a flat pan with fermented black beans, garlic, and chili, delivering rich umami flavor.
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  Wenssi Tofu Soup

  Wenssi Tofu Soup is made with soft tofu and finely shredded vegetables or meat, simmered in clear broth. It has a smooth texture, clear soup color, and a light, fresh taste.
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  Fashion Temptation Grilled Fish

  Fresh fish marinated in secret sauce and grilled over charcoal, served with vegetables like bean sprouts and potatoes for a rich, spicy flavor.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Tofu and Intestines

  Bean curd with pork intestines is a dish made primarily from pork intestines and tofu pudding. After cleaning and boiling, the pork intestines are stewed together with soft tofu pudding, seasoned with spices to make the intestines tender and flavorful, while the tofu remains smooth and absorbs the sauce.
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  Sour Soup with Lamb

  Sour soup with lamb slices, using fermented cabbage, tomato, and tofu as accompaniments, cooked in broth or water. First blanch the lamb to remove odor, then simmer with fermented cabbage and tomato, finally season with spices.
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  Sour Spicy Potato Strips

  Sour and spicy potato丝 is a home-style dish primarily made with potatoes. The preparation involves slicing the potatoes into thin strips and stir-frying them with vinegar and chili peppers or other seasonings to achieve a tangy and spicy flavor.
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  Spicy Chicken Sticks

  A spicy Sichuan-style dish made with marinated chicken pieces fried until crispy and stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.

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