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匠心小厨·粤菜馆(悠方店)

Cantonese cuisine · ⭐ 4.5

No. 1388, Yinhang Road, Youfang Shopping Center, Building R6, 2nd Floor, Unit L219a

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Artisanal Black Bean Chicken

  Artisanal Black Bean Chicken features tender chicken marinated in a secret black bean sauce and gently stewed to perfection, delivering rich flavor and a glossy finish.
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  Artisanal Black Pepper Shrimp

  Fresh shrimp stir-fried with black pepper sauce, offering a rich, savory flavor and tender texture.
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  Char Siu Sausage

  Char siu sausage is a Chinese sausage made from pork marinated in char siu sauce, stuffed into casings, and steamed or roasted. It typically uses a mix of lean and fatty pork, seasoned with soy sauce, sugar, oyster sauce, and five-spice powder.
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  Scallion Oil Drizzled Snakehead Fish

  A dish featuring fresh snakehead fish, topped with a fragrant scallion oil sauce, highlighting the delicate flavor of the fish and aromatic herbs.
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  Scallion-Steamed Bamboo Clams

  A seafood dish made by steaming fresh bamboo clams with scallions and ginger, resulting in a tender and fragrant flavor.
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  Honey-glazed Pork Belly

  Honey-glazed pork belly made from premium shoulder meat, marinated and roasted to perfection, with a sweet, caramelized crust and tender interior.
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  Sour Cabbage Fried Rice

  Sour cabbage fried rice is a stir-fried dish primarily made with rice and sour cabbage. Prepare the rice in advance, then stir-fry the chopped sour cabbage with scallions, eggs, and other ingredients. Finally, add the rice and mix well, seasoning to taste before serving.
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  Golden Shrimp Blood Sausage Roll

  A specialty snack made with pig blood, glutinous rice, and shrimp, wrapped in a soft blood sausage roll and filled with golden egg bits and red chili powder for a savory, slightly spicy flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.

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