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Guangshunxing (Yuelin Plaza Branch)

Cantonese cuisine · ⭐ 4.6

Unit DP-A-017C, 1st Floor, Chengfa Yuelin Plaza, No. 345, Changjiang West Road

Dishes

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  Chilled Bayberry

  Chilled bayberry is a refreshing dessert made with fresh bayberries. After being washed, the berries are soaked in a syrup of rock sugar and then refrigerated until cold. When served, the bayberries are pleasantly sour and sweet, with a clear and sweet broth that helps to cool the body and aid digestion.
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  Young Citrus-Infused Pigeon

  Young pigeon marinated with lemongrass, ginger, and garlic, then steamed. Tender meat with a unique citrus aroma and delicious flavor.
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  Cantonese Roast Meat Platter

  The Cantonese roast meat platter is a classic Yue cuisine dish composed of various roasted meats, including roast duck, roast goose, and roasted suckling pig. These meats are carefully selected and marinated before being cooked using traditional methods, resulting in crispy skin and tender, flavorful meat with an irresistible aroma.
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  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong-style腊味煲仔饭

  Hong Kong-style腊味煲仔饭 is a traditional Cantonese dish made primarily with fragrant rice and seasoned with Chinese sausage and cured meats, carefully stewed to perfection. The rice absorbs the rich aroma of the cured meats, resulting in a soft and sticky texture, while the cured meats offer a savory flavor—creating a harmonious and delightful combination.
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  Chao Shan Beef Rice Noodle Roll

  Chao Shan beef rice noodle rolls are made from premium rice flour, steamed into delicate sheets as thin as cicada wings, then wrapped around tender beef and vegetables. The dish offers a smooth texture and rich nutrition.
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  Bamboo Sugar and Water Chestnut Drink

  Bamboo sugarcane lotus root drink is a sweet and nourishing beverage made primarily from bamboo sugarcane and lotus root. The preparation is simple: cut the bamboo sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer until the broth thickens. Finally, strain to obtain the clear liquid.
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  Vegetarian Goose

  Vegetarian roast goose is a traditional vegetarian dish made primarily from tofu skin. The preparation involves soaking the tofu skin until soft, wrapping it around a filling of vegetables such as enoki mushrooms and carrots, rolling it into a log, pan-frying until golden brown, and finally drizzling with sauce to finish.
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  Classic Pig's Trotter Chicken Stew

  Classic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
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  Classic Peppered Pig's Stomach Chicken

  Classic Pepper Pig's Stomach Chicken Soup features cleaned pig's stomach and chicken stewed together with black peppercorns, ginger slices, and goji berries, slowly simmered to a clear broth. The stomach is tender, the chicken juicy, and the pepper aroma rich.
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  Royal Shrimp Dumplings

  Shrimp dumplings made with fresh shrimp, pork filling, and transparent rice flour dough. Shrimp is minced and mixed with pork, seasoned, then wrapped in thin wrappers and steamed into half-moon or purse shapes, becoming translucent and chewy.
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  Steamed Chicken Feet in Fermented Black Bean Sauce

  A classic Cantonese dish made by steaming chicken feet in a savory fermented black bean sauce, resulting in tender and flavorful bites.

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