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Dehe · Cantonese Cuisine Teahouse

Cantonese cuisine · ⭐ 4.7

Room 101, Building 47, No. 8 Qianyuzhou Road

Dishes

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  Cantonese Pan-Fried Dumplings

  Cantonese pan-fried dumplings are made with savory pork or shrimp filling, pan-seared until the bottoms are golden and crispy while the inside remains tender.
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  Dewa Shrimp Dumpling Supreme

  A premium Cantonese dim sum featuring fresh shrimp and pork wrapped in translucent wheat starch dough, steamed to perfection for a delicate, savory bite.
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  Water Village Sweetgrass Porridge

  A traditional Jiangnan health porridge made from sweetgrass and rice, known for its mild sweetness and cooling properties.
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  Pork Blood Fish Slice Porridge

  A savory Cantonese porridge made with fresh fish slices and pork blood, simmered slowly for a smooth, rich texture.
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  Secret-Recipe Barbecue Pork Buns

  Braised BBQ pork buns are made by wrapping marinated pork belly in fermented dough and steaming. Key ingredients include pork tenderloin, soy sauce, sugar, honey, five-spice powder, garlic, and ginger.
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  Stewed Chicken Feet with Wing Sauce

  Chicken feet stewed with a special wing sauce, resulting in tender and flavorful bites.
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  Garlic Steamed Spare Ribs

  A dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.
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  Honey-glazed BBQ Pork Buns

  Honey-glazed barbecued pork buns are filled with seasoned pork and wrapped in fermented dough. The barbecued pork is carefully prepared and mixed with a special honey glaze, then encased in the dough and steamed to perfection, resulting in an enticing aroma and flavor.
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  Daojiao Pork Meatballs

  Daojiao Pork Meatballs are a traditional snack originating from Daojiao Town in Dongguan, Guangdong. The main ingredient is fresh pork hind leg meat, supplemented with a small amount of fatty meat to enhance texture. During preparation, the pork is manually minced or ground into a paste, then mixed with salt, sugar, cornstarch, and water. The mixture is vigorously stirred in one direction until it becomes sticky and elastic. The paste is then shaped into balls by hand or with a spoon, set in warm water to firm up, and finally cooked through. The finished meatballs are white in color, with a crisp, springy, and firm texture, showcasing the natural savory flavor of pork.
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  Soy Sauce and Vinegar Pig Trotter with Ginger

  A Cantonese dish featuring pig trotters, ginger, soy sauce, and vinegar, slow-cooked to tender perfection with a balanced sweet-sour flavor.
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  Tangerine Peel Beef Balls

  Chenpi beef balls are made by mixing fresh beef with chopped Chenpi and ginger, then forming into meatballs and steamed or boiled. The beef balls are chewy, with Chenpi adding a unique aroma.
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  Fish and Meatball Porridge

  A savory porridge made with fresh fish slices and pork meatballs, simmered in rice for a smooth, nourishing dish.
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  Black Pepper Beef Ribs

  Black pepper beef short ribs is a dish featuring beef short ribs as the main ingredient, marinated and then pan-fried or stir-fried with black pepper, onion, and garlic for a tender, juicy flavor with rich black pepper aroma.

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