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Da Ge Ting (Otye Store)

Cantonese cuisine · ⭐ 4.3

No. 130-6, Fuchunjiang East Street (opposite SPDB)

Dishes

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  Char siu

  Char siu is a traditional roasted meat dish primarily made with pork. The preparation involves marinating the pork, then hanging it on a special fork and roasting it in an oven. The resulting char siu has a bright red color and tender, juicy meat.
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  Sizzling Crispy Intestine

  Stir-fried crispy pork intestines is a Cantonese dish featuring pig intestines as the main ingredient. After cleaning, the intestines are stir-fried with garlic, ginger, and scallions in a clay pot over high heat to render fat and achieve a crisp texture while absorbing flavors.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Signature Crispy Pigeon

  Signature crispy-skinned squab pigeon made with fresh squab, marinated and roasted in a hanging oven for a golden, crunchy crust and tender meat.
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  Crispy Black Pepper Squab

  A succulent squab roasted to crispy perfection and seasoned with black pepper for a rich, savory flavor.
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  Coconut Pigeon Soup

  A savory soup made with pigeon, coconut milk, and herbs, offering a rich, aromatic flavor.
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  Pan-Fried Lotus Root Pancake with Foie Gras

  Pan-Fried Lotus Root Pancake with Foie Gras is an innovative dish that combines French flavors. Fresh lotus root pancakes are filled with foie gras and pan-fried, offering a rich texture with a crispy exterior and tender interior.
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  Fried Fresh Milk

  Fried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
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  Braised Meat Rice in Clay Pot

  A classic Cantonese dish featuring braised meats like lap cheong and char siu served over rice cooked in a clay pot, with vegetables and savory sauce.
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  Special Salt-Roasted Squab

  A delicately seasoned squab roasted with salt, resulting in a crispy skin and tender, flavorful meat.
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  Special Red and White

  A home-style dish made with pork and cabbage, stir-fried with red pepper and white radish for a colorful and flavorful meal.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Crispy Rice with Preserved Meat and Young Pigeon

  A traditional Cantonese dish featuring preserved meats and young pigeon cooked in a clay pot, resulting in fragrant rice and crispy bottom layer.
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  Shunde Zhi Fish Head

  Shunde Zhi Fish Head is a Guangdong specialty dish, mainly made with fish head, marinated with special sauce and cooked in a unique way, with a fresh and rich flavor.
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  Malazhan Lettuce Stew Pot

  A Cantonese dish featuring fresh lettuce and preserved meat (malazhan), stir-fried in a clay pot for intense aroma and flavor.

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