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Zhongda Xueren Guan · Chinese Restaurant

Cantonese cuisine · ⭐ 3.8

2nd Floor, Science and Technology & Cultural Exchange Center, North Gate, Sun Yat-sen University (adjacent to Zhongda Wharf)

Dishes

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  Simulated Mushroom Bun

  Simulated Mushroom Bun is a Chinese pastry made mainly from flour and wrapped with a mushroom-like filling. The main ingredients include flour, plant-based mushroom substitutes, and seasonings, and it is steamed.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Clear Soup Lamb

  Clear Soup Lamb is made with fresh lamb simmered slowly with ginger and scallions, resulting in a clear broth and tender meat, ideal for nourishment in winter.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Stone Pot Tofu

  Stoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
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  Cantonese Boiled Chicken

  Cantonese boiled chicken uses a whole chicken, blanched and cooled to keep the meat tender. Typically made with Sanhuang or Qingyuan chicken, ginger slices and scallions are added during cooking to remove fishiness and enhance aroma, without additional seasonings to preserve the chicken's natural flavor.
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  Braised Chicken

  Braised chicken is a dish made primarily with chicken, simmered with soy sauce, sugar, and cooking wine after blanching. The chicken is cut into pieces, stir-fried or blanched, then slowly stewed with seasonings until tender and glossy.
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  Stir-Fried Bok Choy with Wild Mushrooms and Tofu Skin

  A stir-fried dish featuring bok choy, wild mushrooms, and tofu skin, known for its fresh taste and savory aroma.
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  Mushroom Bun

  A steamed dumpling made with mushroom and meat filling wrapped in dough, known for its soft texture and savory flavor.
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  Crab Roe Vermicelli Stew

  A savory stew made with vermicelli, crab roe, shrimp, and vegetables, simmered in broth for a rich, umami flavor.
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  Sauce-Braised Pollock

  A dish featuring fresh pollock fish marinated in a special sauce and baked until tender and flavorful.

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