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Guanxiang · Taste

特色菜 · ⭐ 4.4

Room 102, No. 25, Guangchang Road

Dishes

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  Cold-Mixed Mushroom Balls Salad

  A refreshing salad made with cold-mixed mushroom balls, cucumber, garlic, and cilantro, offering a crisp and savory taste.
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  Whole Coconut Stewed Chicken Soup with Black Chicken

  A nourishing soup made by stewing black chicken and herbs inside a whole coconut, resulting in a delicate and flavorful broth.
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  Stir-fried Beef Brisket with Two Onions

  Stir-fried beef brisket with two types of onions, a Chinese dish made by high-heat quick stir-frying. It has a fresh and fragrant taste with a strong onion aroma.
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  Steamed Pork Back筋 with Dai Ao Shrimp Paste

  A Cantonese dish featuring pork back筋 steamed with Dai Ao shrimp paste, resulting in tender, flavorful meat with a rich umami taste.
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  Hakka Signature Salt-Baked Chicken

  Hakka Signature Salt-Baked Chicken is a traditional Hakka dish made with a whole chicken, typically a high-quality variety like Sanhuang or bearded chicken, baked in a large amount of coarse sea salt. The chicken is wrapped in oil paper or gauze, buried in heated sea salt, and cooked evenly by the salt's heat conduction. The result is firm, tender, and savory meat with golden, slightly crispy skin and a distinctive salt-baked aroma. It is usually served with a sand ginger oil dip or scallion-ginger sauce.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Osmanthus Passion Fruit

  A refreshing drink made with passion fruit pulp and osmanthus syrup, offering a sweet and floral taste.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Roast Goose and Char Siu Platter

  A platter featuring roasted goose and honey-glazed char siu, both delicately seasoned and perfectly cooked for a rich, savory experience.
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  Caramel Honey Black Char Siu

  Caramel Honey Black Char Siu is made from high-quality pork shoulder, marinated in a special sauce and then roasted. The main steps include marinating the pork with light soy sauce, dark soy sauce, honey, caramel sauce, and five-spice powder for several hours, then roasting it in an oven or over an open flame. During roasting, a glaze of honey and caramel is brushed repeatedly onto the surface, giving it a deep red, glossy finish. The dish features a slightly crispy exterior, tender and juicy meat, with distinct caramel sweetness and honey aroma.
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  Dried Scallop and Oyster Sauce King Mushroom

  Dried Scallop and Oyster Sauce King Mushroom is a classic Cantonese dish. It primarily uses high-quality king mushrooms (shiitake), dried scallops, and premium oyster sauce. The mushrooms are rehydrated, and the dried scallops are steamed until tender and shredded. The mushrooms are first braised in a superior broth to absorb flavor, then cooked with the shredded scallops and oyster sauce. The dish is finished with a light thickening of the sauce. The final presentation is glossy and reddish-brown, with the mushrooms becoming plump, tender, and infused with the umami of scallops and the rich, savory depth of oyster sauce.
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  Steamed Fresh Yellow Croaker

  Fresh yellow croaker from the East China Sea, steamed with ginger and scallions, a delicately flavored dish.
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  Old Salt Lemon Water

  A refreshing drink made with fresh lemon and old salt, offering a balanced sweet-sour taste with a subtle salty note.
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  Guangdong-style Salted Goose

  A traditional Cantonese dish featuring seasoned goose meat, marinated and slowly cooked to perfection for a rich, savory flavor.
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  Guanshan Roast Duck

  Guanshan Roast Duck is made from high-quality force-fed ducks, marinated and air-dried using traditional methods, then roasted over fruitwood fire in a hanging oven. The skin turns deep red and becomes crispy and glossy, while the meat remains tender and juicy. Main ingredients include whole duck, salt, sugar, five-spice powder, and various spices. It is often served with thin pancakes, sweet bean sauce, cucumber strips, and scallion shreds for wrapping.
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  Guǎnxiǎng Iron Pot Braised Large Fish Head

  Guǎnxiǎng Iron Pot Braised Large Fish Head is a dish featuring a fresh, large fish head as the main ingredient. Typically using heads from fish like bighead carp or silver carp, it is cleaned and then placed into a preheated iron pot along with basic aromatics such as ginger slices, garlic cloves, and scallion sections. During cooking, seasonings like soy sauce, cooking wine, and sugar are often added, along with an appropriate amount of broth or water. The pot is covered and braised over medium-low heat for an extended period, allowing the fish head to fully absorb the flavors and become tender. The finished dish features tender fish meat and a rich, savory sauce.
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  Wok-Scented Shredded Cabbage

  Fresh cabbage is shredded and stir-fried quickly in a wok with garlic and chili for a crisp, savory dish with authentic wok hei flavor.
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  Oil-Infused Sea Catfish

  A dish featuring fresh sea catfish marinated in sesame oil with ginger and scallions, resulting in tender, aromatic fish.
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  Black Pepper Scallion Beef Cubes

  Black Pepper Scallion Beef Cubes is a classic Chinese dish. It primarily uses beef tenderloin, cut into uniform cubes and marinated with black pepper, soy sauce, and other seasonings. During cooking, the beef cubes are quickly stir-fried over high heat until the surface is fragrant and caramelized while the interior remains tender. A generous amount of chopped scallions or green onions is then added and stir-fried together, allowing the onion aroma to fully blend with the pungent fragrance of black pepper. The finished dish has a glossy appearance, with the beef cubes being crispy on the outside and tender inside, featuring a rich scallion aroma and a prominent black pepper flavor.

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