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Baiyun International Conference Center - Ling Pavilion

Cantonese cuisine · ⭐ 3.9

Nos. 1039–1045 South Baiyun Avenue, Yuncheng Subdistrict; 2nd Floor, Building 5, Embassy (near Guangzhou Gymnasium)

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Nanru Tofu Stew

  A Cantonese-style vegetarian stew made with tofu, mushrooms, and vegetables, seasoned with fermented red bean paste for rich flavor.
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  Hakka Pork Soup

  A traditional Hakka dish made with local pork, ginger, and goji berries, slowly simmered to create a clear, savory broth with tender meat.
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  Guangdong-style Sour Soup Rice Noodles

  A Guangdong-style dish featuring tender rice noodles in a tangy, savory broth made with pork bones, tomatoes, and pickled vegetables, finished with fresh herbs.
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  Xuwen Pineapple Sweet and Sour Pork

  Xuwen Pineapple Sweet and Sour Pork is a dish that combines the Cantonese sweet and sour pork technique with the specialty pineapple from Xuwen, Guangdong. Main ingredients include pork tenderloin, Xuwen pineapple, green and red bell peppers, and onion. The pork is cut into pieces, marinated, coated in starch batter, and deep-fried until golden and crispy. A sweet and sour sauce is made separately with ketchup, sugar, and white vinegar. The fried pork, diced Xuwen pineapple, and vegetables are then quickly stir-fried in the sauce until evenly coated. The finished dish is bright red in color, with crispy yet tender meat and the rich, fruity aroma of pineapple, offering a sweet and sour flavor that stimulates the appetite.
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  Old-fashioned Braised Pork

  A traditional Chinese dish made with fatty pork belly, slow-cooked until tender and flavorful.
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  Signature Sauce Noodles

  A flavorful dish featuring butterfly-shaped noodles tossed in a rich, signature sauce with vegetables.
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  Pan-Fried Bantang Water Chestnut Cake

  Pan-Fried Bantang Water Chestnut Cake is a traditional Cantonese dim sum. Its main ingredients are Bantang water chestnut starch, fresh diced water chestnuts, and water. The starch is mixed with water to form a raw batter, part of which is cooked with sugar syrup to make a cooked batter. The two batters are combined, mixed with diced water chestnuts, poured into a mold, and steamed until set. After cooling, it is sliced and pan-fried with a little oil until both sides are golden and slightly crispy. The result has a fragrant, crispy exterior and a soft, smooth interior with the fresh, sweet crunch of water chestnuts.
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  Scholar's Prosperity Rice Porridge

  A traditional Cantonese rice porridge made with pork liver, kidneys, and lean meat, simmered in a savory broth for a rich, nourishing dish.
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  Braised Pork Belly with Stuffed Chili and Fermented Black Beans

  A Cantonese dish featuring pork belly stir-fried with blistered chili peppers and fermented black beans, delivering a savory, umami-rich flavor.
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  Stir-fried Squid with Black Bean and Pepper

  A stir-fry dish featuring tender squid cooked quickly with black beans and peppers, delivering a savory, aromatic flavor.
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  Stuffed Wood Ear Mushrooms in Spicy Sauce

  Stuffed Wood Ear Mushrooms in Spicy Sauce is a Chinese dish made primarily with dried wood ear mushrooms, minced pork (or shrimp paste), scallions, ginger, garlic, and a savory sauce. The dried mushrooms are soaked, cleaned, and stuffed with a filling of minced pork mixed with scallions, ginger, starch, salt, and pepper. The stuffed mushrooms are pan-fried until golden, then stir-fried in a sauce made from fermented bean paste, soy sauce, sugar, and starch slurry. The dish features crispy mushrooms, tender filling, and a rich, savory sauce.
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  Stuffed Sea Cucumber

  A traditional Chinese dish where sea cucumber is stuffed with minced pork or shrimp and steamed, resulting in a tender and flavorful texture.
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  Black Barbecue Pork

  Black barbecue pork is marinated in soy sauce, sugar, and spices, then roasted to a glossy finish with tender, sweet-savory flavor.
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  Black Pepper Beef Ribs

  Black pepper beef short ribs made with beef short ribs, black pepper, onion, and green pepper, marinated and then stir-fried or stewed. The meat is firm with rich flavor, enhanced by the spicy aroma of black pepper, creating a deeply fragrant dish.

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