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Meidou Hao Shun De Pai Dang (Saite Zhen Xuan Dian)

Cantonese cuisine · ⭐ 4.4

4th Floor, Sai Te Shopping Center

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Salted Egg Yolk Baked Chicken Wings

  Chicken wings marinated, coated with salted egg yolk crumbs, then pan-fried until golden and crispy. The rich aroma of the salted egg yolk infuses into the meat, creating a crispy exterior and tender interior.
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  Stir-fried Sea Bass with Clay Pot

  The grouper is cut into pieces and simmered in a clay pot with ginger slices, green onions, soy sauce, and cooking wine until the fish is tender and flavorful, with a rich broth.
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  Handmade Shrimp Dumpling Supreme

  Handmade shrimp dumpling royal is made with fresh shrimp and lean pork as the main ingredients, wrapped in a thin handmade skin and steamed. The filling is made by mixing seasoned shrimp and pork, with a transparent and elastic outer skin and a smooth, refreshing texture.
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  Hand-Beaten Crispy Grass Carp Meatballs

  Hand-Beaten Crispy Grass Carp Meatballs are made with fresh grass carp meat, chopped by hand and mixed with seasonings to form a paste, then shaped into balls and fried or boiled. The texture is tender and chewy with a crispy exterior.
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  Stewed Chicken with Bamboo Shoots

  Dongqi Roast Chicken is a dish made from whole chicken, marinated and slowly roasted over charcoal or in an oven. Key ingredients include chicken, soy sauce, cooking wine, ginger slices, and green onions. The cooking process emphasizes precise heat control to achieve a slightly crispy skin and tender, flavorful meat.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Braised脆肉鲩 with Ginger

  Braised脆肉鲩 with ginger is a Cantonese dish made with crispy fish meat, ginger, garlic, soy sauce, and other seasonings, cooked by baking. The fish is tender and has a strong ginger aroma.
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  Clear Water Boneless Wanzhou Fish

  Clear water lean Wanzhou fish, made from fresh Wanzhou fish with bones removed, gently stewed in clear water to preserve its natural flavor. Ginger slices and green onions are added for aroma and to reduce fishy taste, without extra seasonings.
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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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  Rice Water Hot Pot Base

  Rice broth base made by cooking rice in water until grains are soft and the liquid thickened. Seasoned with scallions and ginger to enhance aroma, it serves as a foundation for hot pot or stew dishes, pairing well with meats, seafood, and vegetables.
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  Red Onion Chicken and Fish Hot Pot

  Red onion chicken and fish hot pot is made with red onions, chicken, and fish, cooked in broth with seasonings, offering a fresh and unique flavor.
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  Crispy Monkfish Slices

  Fresh crispy fish slices are marinated with salt and cooking wine, then quickly blanched or briefly fried to retain tenderness. Stir-fried with葱姜蒜 and green/red peppers for rich flavor.
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  Crisp Meat Carp Noodles

  Crisp meat carp noodles feature tender fish slices and chewy handmade noodles in a light broth or sauce, highlighting the freshness of ingredients.
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  Braised Fish Fillet

  Braised fish fillet is made from crispy grass carp, with the bones removed and cooked by stewing or frying. It has a fresh and elastic texture.
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  Crisp Loach Boneless Belly

  Crisp Loach Boneless Belly is a dish made with crisp loach belly, deboned and fried or pan-fried. The texture is crispy on the outside and tender inside, with a fresh and delicious flavor.
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  Crispy BBQ Pork

  Crispy barbecued pork made from pork tenderloin, marinated with soy sauce, sugar, oyster sauce, and five-spice powder, then roasted to form a fragrant crust while keeping the inside tender and juicy.
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  Chongqing Spicy Hot Pot Base

  Chongqing spicy hot pot base is made primarily from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, scallions, star anise, cassia bark, and other spices. The broth has a bright red color and rich aroma, ideal for boiling various ingredients such as beef, tripe, beef intestine, and vegetables.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Intangible Cultural Heritage Guizhou Sour Soup Base

  A traditional sour soup base from Guizhou, made with fermented tomatoes, Sichuan pepper, chili, and aromatic spices, representing the authentic taste of Miao and Dong ethnic cuisine.

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