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Qian Xian Sen Hong Kong Style Tea House

Cantonese cuisine · ⭐ 4.4

Approx. 80 meters southeast of the intersection of Shuishan Road and Qianwang Street

Dishes

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  净云吞

  净云吞是以猪肉和虾仁为主要馅料，包裹在薄面皮中制成的圆形馄饨。制作时将馅料均匀包入面皮内，捏合封口，煮熟后食用。成品汤清味鲜，口感滑嫩。
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Handmade Red Rice Shrimp and Crispy Intestine

  Handmade red rice shrimp and crispy intestine is a Chinese dish made with red rice, shrimp, and crispy intestine. The red rice is steamed and mixed with shrimp, then combined with fried crispy intestine for a rich and delicious flavor.
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  Roast Duck

  Roast duck is a traditional dish featuring duck as its main ingredient. After being marinated in a special seasoning, the duck is hung in an open炉 (open oven) and slowly roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Honey Glazed Barbecue Pork

  A classic Cantonese barbecue dish made by marinating pork in a sweet sauce and roasting it over an open flame until caramelized and tender.
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  Red Rice Crispy Sausage

  A specialty snack made with red rice and pork intestine, filled into casings and dried or roasted for a crispy texture and savory flavor.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Bafengtang Prawn

  Prawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
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  Bifengtang Crispy Fish

  A Cantonese dish featuring crispy fried fish coated in a savory-sweet sauce with garlic, chili, and scallions.
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  Qian Sir's Secret Soy Sauce Chicken

  A flavorful chicken dish marinated in a secret soy sauce blend and gently simmered to perfection.
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  Sichuan Peppercorn Fish

  Green Sichuan pepper fish uses fresh grass carp as the main ingredient, paired with green Sichuan peppercorns, ginger, garlic, dried chilies, and other seasonings. The fish slices are marinated with wine and salt, then stir-fried or stewed with green Sichuan pepper and other spices to ensure tender, flavorful meat.
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  Shunde Hand-Torn Chicken

  A signature cold dish from Shunde, Guangdong, made by tearing boiled chicken into strips and mixing with garlic, cilantro, chili oil, and other seasonings for a fresh, tender, and flavorful bite.
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  Master Chef's Barbecue Pork Rice

  Chef's Barbecue Rice features premium pork marinated and roasted in a special oven until the exterior is crispy and the inside tender. Sliced and served over fragrant rice, then drizzled with a specially crafted barbecue sauce, it presents an enticing color and aroma.

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