Close

Zhongshan Huangge

Cantonese cuisine · ⭐ 3.7

No. 125-2, Yuanxin 3rd Road, Xintang

Dishes

• 

  Braised Young Pigeon Stew

  A nourishing stew made with young pigeon, ginger, goji berries, and red dates, known for its tender meat and rich flavor.
• 

  Crispy Fried Pigeon

  Fried squab is a deep-fried dish featuring young pigeons as the main ingredient. The cleaned squabs are marinated, coated in starch or batter, then fried in hot oil until golden and crispy on the outside with tender meat inside.
• 

  Pressure Cooker Pigeon Rice

  A hearty dish made by steaming pigeon and rice together in an electric rice cooker, resulting in tender meat and flavorful rice.
• 

  Wan Fish Stew

  A classic Huai cuisine dish featuring fresh Wan fish stewed with tofu and vegetables in a secret sauce, offering tender meat and rich flavor.
• 

  Clay Pot Fish Head

  Stewed fish head with large fish head as the main ingredient, paired with tofu, green onion, ginger, and more, slowly simmered in a clay pot. The soup has a creamy white color, the fish meat is tender and fresh, the tofu is smooth, and it's rich in nutrition.
• 

  Stewed Fish Bones in Clay Pot

  A dish made by stewing fish bones with tofu and vegetables in a clay pot, resulting in a rich, savory flavor.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Steamed Fish Belly

  A Cantonese dish made by steaming fresh fish belly with ginger and scallions, resulting in a tender and flavorful seafood delicacy.
• 

  Fish slices

  Fish slices are thin pieces of boneless fresh fish, usually marinated with wine, salt, and starch, then cooked by stir-frying, boiling, or steaming. Common vegetables include green peppers, wood ear mushrooms, and ginger slices. The dish is tender and nutritious.

Reviews