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Ganghui Fine Foods

小吃快餐 · ⭐ 3.3

No. 78 Xingtan Avenue

Dishes

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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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  Fried Flour Sausage

  A crispy fried snack made by stuffing seasoned pork into a flour-based dough, then deep-fried until golden brown.
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  Pan-fried Egg

  Fried eggs are a simple dish made primarily from eggs. Crack an egg into a pan, heat it with a small amount of oil until the egg mixture solidifies into a round omelet, with slightly crispy edges and a runny yolk, or cook to your preference—half-fried or fully cooked.
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  Beef Sausage Roll

  A traditional dish made by slicing fresh beef and stuffing it into sausage casings, then steamed to perfection for a tender and flavorful experience.
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  Pork Steamed Intestine Roll

  A traditional Chinese dim sum made by steaming a mixture of minced pork, starch, and egg white in sausage casings, resulting in a smooth and tender texture.
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  Century Egg and Pork Rice Noodle Roll

  A Cantonese-style dish featuring tender rice noodles wrapped around century egg and pork slices, served with a savory sauce.
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  Cured Meat and Pork Rib Clay Pot Rice

  Aromatic cured meats and pork ribs simmered in a clay pot with rice, creating a savory dish with crispy bottom layer.
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  Liwang Tiaozi Porridge

  Liwang Tiaozi Congee is a Cantonese rice porridge made by simmering rice with various ingredients such as fish slices, shrimp, pork liver, egg threads, and crumbled fried dough sticks. The rice is cooked until soft and tender, then ingredients are added gradually to maintain a thick, rich consistency and a complex flavor profile.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.
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  Yuan Yang La Chang

  A Cantonese dim sum dish made of thin rice noodles filled with shrimp and beef, served in two distinct flavors and steamed to perfection.

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