Close

Tong Xiang Hui

Cantonese cuisine · ⭐ 4.6

No. 1, Yufeng Road, Tianzhu Area; Shop No. 108, Tongli Market

Dishes

• 

  Braised Goose Trio

  Steamed goose trio features goose wings, feet, and legs, marinated and slowly simmered in a special broth until tender and flavorful. Richly layered taste with diverse ingredients.
• 

  Steamed Horse Mackerel with Salted Lemon

  Mawu fish is washed and steamed with salted lemon slices, allowing the salty aroma and fruit acidity to penetrate the flesh. Steaming keeps the meat tender while absorbing the unique flavor of the salted lemon.
• 

  Puning Tofu

  Puning tofu is a dish made with soft tofu as the main ingredient, combined with minced pork, dried shrimp, and mushrooms. The tofu is cubed, mixed with seasonings, then steamed to absorb the flavors, resulting in a delicate and tender texture.
• 

  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
• 

  Hong Kong-style crispy pork belly with offal

  Hong Kong-style crispy pork belly with offal is a snack featuring marinated pork belly fried until crispy and offal like tripe and intestines, blanched to remove odor and stewed together for rich flavor, then served mixed.
• 

  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
• 

  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
• 

  Fragrant Tender Beef Brisket

  Braised beef brisket with a fragrant, crispy exterior is simmered with onions, ginger, star anise, and bay leaves until tender, then reduced to a slightly dry finish for a crispy outer layer and soft inner texture.
• 

  Bird's Nest Chicken Stew

  Braised chicken with fish maw features chicken and fish maw as main ingredients, seasoned with ginger slices and goji berries, slow-cooked in a clay pot for rich flavor and tender texture.
• 

  Stir-fried Sweet Potato Leaves with Fermented Black Beans

  Stir-fried sweet potato leaves with fermented black beans is a dish featuring sweet potato leaves and fermented black beans. Wash and chop the leaves, rinse the beans to reduce saltiness, then stir-fry the beans until fragrant, followed by quickly stir-frying the leaves until just cooked through, season and serve.
• 

  Marinated Fish with Mackerel

  Muyou frozen fish uses mackerel as the main ingredient, cleaned, marinated, then frozen into shape. Sliced and served cold. Typically seasoned with salt and cooking wine, then slowly frozen to keep the flesh firm and tender.

Reviews