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Tang Gong Yue Cai Hai Xian (New Century Branch)

Cantonese cuisine · ⭐ 4.4

No. 6, Shouti South Road, New Century Rihang Hotel, 2nd Floor

Dishes

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  Tang Palace Roast Goose

  Tang Palace Roast Goose features a whole goose marinated, air-dried, and roasted in a hanging oven. The skin is crispy, the meat tender and flavorful, with a unique taste from special sauce applied during cooking.
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  Tang Palace Shrimp Dumplings

  Tang Palace Shrimp Dumplings are made with fresh shrimp and pork, wrapped in transparent thin dough and steamed. The filling is a blend of seasoned shrimp and pork, shaped into half-moons, and steamed until the skin becomes translucent and elastic with a tender, juicy center.
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  Tang Palace Gold Medal Pigeon

  Tang Palace Gold Medal Pigeon is made from fresh squab, marinated and roasted to perfection. The meat is tender, the skin crispy, preserving the pigeon's natural flavor.
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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Signature Scallion Oil Pancake

  A signature scallion oil pancake made from flour, seasoned with green onions and salt, crafted through rolling, folding, and pan-frying. Crispy outside, soft inside, with rich onion aroma.
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  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Red Sausage Noodles

  Blood sausage rice noodles are made from pig blood and rice flour, mixed and steamed, then sliced for stir-frying or soups.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Bifengtang Dry-Fried Beef Rice Noodles

  Prawn-style dry-fried beef rice noodles feature rice noodles and beef slices stir-fried with onions, garlic, and chili. Noodles are blanched, then quickly cooked with beef, seasoned, and finished with crispy fried garlic and salted pepper for a crunchy, aromatic bite.
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  Golden Sand Custard Bun

  A Cantonese dim sum featuring a soft dough wrapper filled with a creamy mixture of salted egg yolk, custard, and lard, offering a rich, melt-in-the-mouth texture.
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  Fragrant Durian Pastry

  Fragrant durian puff is made with fresh durian flesh wrapped in flaky pastry, featuring a golden crispy crust and rich durian filling.

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