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Baihe Seafood Restaurant (Baiyun Dongping Branch)

鱼鲜 · ⭐ 4.3

No. 27 Dongfeng East Road, Dongping, Yongping Subdistrict

Dishes

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  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
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  Sang叶 Soup

  A delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
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  Skillful Steamed Sea Bass

  A classic Cantonese dish featuring fresh sea bass steamed with ginger, scallions, and soy sauce, resulting in tender, flavorful fish.
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  Hakka Stone-ground Tofu Hot Pot

  A traditional Hakka dish featuring stone-ground tofu simmered with pork belly, mushrooms, and greens in a savory broth.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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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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  Chicken with Pig's Stomach

  Pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
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  White-Cut Chicken

  A classic Cantonese cold dish made by poaching chicken until tender, then chilling to serve cold with a light soy dipping sauce.
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  Red Onion Chicken

  A Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
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  Soft-boiled Egg

  A sunny-side-up egg is made by directly placing an egg into boiling water and cooking it until done. Its characteristic is that the yolk remains round and does not散开, while the white evenly wraps around it, resembling a pouch—hence the name.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Fragrant Pig's Tripe

  A Chinese dish made with pig's stomach stewed with spices and seasonings, offering a soft, flavorful texture and rich aroma.

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