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Guang Shun Xing (Rui Cheng Branch)

Cantonese cuisine · ⭐ 4.4

Northeast corner of the intersection of Beisong Road and Tanggu North Street

Dishes

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  Five-fingered Mulberry Chicken Stew

  A nourishing chicken stew made with five-fingered mulberry root, chicken, and herbs, slow-cooked to a rich, golden broth.
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  Chilled Bayberry

  Chilled bayberry is a refreshing dessert made with fresh bayberries. After being washed, the berries are soaked in a syrup of rock sugar and then refrigerated until cold. When served, the bayberries are pleasantly sour and sweet, with a clear and sweet broth that helps to cool the body and aid digestion.
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  Cantonese Roast Meat Platter

  The Cantonese roast meat platter is a classic Yue cuisine dish composed of various roasted meats, including roast duck, roast goose, and roasted suckling pig. These meats are carefully selected and marinated before being cooked using traditional methods, resulting in crispy skin and tender, flavorful meat with an irresistible aroma.
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  Cantonese Roast Goose with Sausage Combo

  A Cantonese dish featuring roast goose and sausage, combining tender goose meat with savory sausage for rich flavor layers.
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  Hong Kong-style腊味煲仔饭

  Hong Kong-style腊味煲仔饭 is a traditional Cantonese dish made primarily with fragrant rice and seasoned with Chinese sausage and cured meats, carefully stewed to perfection. The rice absorbs the rich aroma of the cured meats, resulting in a soft and sticky texture, while the cured meats offer a savory flavor—creating a harmonious and delightful combination.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Bamboo Sugar and Water Chestnut Drink

  Bamboo sugarcane lotus root drink is a sweet and nourishing beverage made primarily from bamboo sugarcane and lotus root. The preparation is simple: cut the bamboo sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer until the broth thickens. Finally, strain to obtain the clear liquid.
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  Classic Pig's Trotter Chicken Stew

  Classic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
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  Classic Pig's Trotter and Chicken Hot Pot

  A classic hot pot featuring pig's trotter and chicken, slowly simmered to tender perfection with aromatic herbs and spices.
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  Classic Peppered Pig's Stomach Chicken

  Classic Pepper Pig's Stomach Chicken Soup features cleaned pig's stomach and chicken stewed together with black peppercorns, ginger slices, and goji berries, slowly simmered to a clear broth. The stomach is tender, the chicken juicy, and the pepper aroma rich.
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  Premium Shrimp Dumpling Supreme

  Zhi Zun Shrimp Dumplings feature fresh shrimp, pork, and bamboo shoots wrapped in transparent thin skins and steamed. The shrimp and pork are seasoned and mixed with bamboo shoots for a crisp texture, resulting in an elegant, delicate dumpling with a thin skin and generous filling.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Shunde Shrimp Rice Noodle Roll

  Shunde shrimp rice noodle rolls are made by steaming rice batter into a thin skin, wrapping it around fresh shrimp, then rolling and slicing. Served with special soy sauce or fermented black bean sauce.

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