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Hang Yue Private Chef (Water South Branch)

特色菜 · ⭐ 4.2

Unit 2, Building 16, No. 1122, Huinan Street, Banbidian Village

Dishes

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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Cantonese BBQ Pork

  Char siu is a classic Cantonese dish. It is made with pork belly as the main ingredient, marinated and then roasted with a special char siu sauce, resulting in a bright red color and tender, juicy meat.
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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
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  Steamed Boneless Crucian Carp

  Steamed boneless crucian carp is a dish featuring crucian carp as the main ingredient. After cleaning and removing the bones, the fish is marinated with ginger slices and scallions, then steamed over water to retain its tender texture.
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  Luoding Wrinkled Silk Fish Balls

  Luoding Zhousha Fish Balls is a traditional Cantonese dish made by mixing fresh fish meat with egg white, starch, and other辅料 to form a paste, which is then deep-fried. The fish meat is minced or ground and mixed with seasonings to create a smooth fish paste, which is shaped into balls and fried until the outside is crispy and the inside remains tender.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Radish

  Crispy radish is a cold dish made primarily from fresh radishes. After washing, the radishes are sliced or shredded, salted, drained, then mixed with vinegar, sugar, garlic, and chili before being refrigerated for serving.
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  Crispy Cucumber

  Crispy cucumber is a cold dish made primarily from fresh cucumbers. After washing, cucumbers are sliced or cut into segments, salted briefly, drained of excess water, then mixed with garlic, vinegar, sugar, and sesame oil. Serve chilled for a refreshing crunch.
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  Braised Chicken with Mushrooms

  Xianggu Hua Ji is a Chinese dish made primarily with chicken and mushrooms. Chicken pieces are marinated, then stir-fried or steamed with rehydrated mushrooms. A small amount of starch thickens the sauce, making the chicken tender and the mushrooms fragrant.

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