Ming Liu Xiang · Pearl River Scenery Chaoshan Cuisine (Zhujiang New Town Store)
特色菜 · ⭐ 4.7
32nd Floor, Zhonghe Plaza, No. 57 Linjiang Avenue, Zhujiang New Town
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at 32nd Floor, Zhonghe Plaza, No. 57 Linjiang Avenue, Zhujiang New Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Glazed Chicken Skin, Frozen Wusun Fish, Signature Baozi Wing.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: 特色菜
- Rating: 4.7
- Address: 32nd Floor, Zhonghe Plaza, No. 57 Linjiang Avenue, Zhujiang New Town
- Popular dishes: Glazed Chicken Skin, Frozen Wusun Fish, Signature Baozi Wing, Lotus Leaf Chicken Wings, Cantonese Frozen Red Crab
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Dishes
Glazed Chicken SkinIce skin chicken is a dish made with chicken marinated and steamed or boiled, then cooled and coated with a transparent ice skin made from glutinous rice flour, cornstarch, and water. The ice skin is soft and chewy, while the chicken is tender, typically served with sauce or dipping condiments.
Frozen Wusun FishFrozen Wusun Fish is a frozen dish made with fresh fish and bamboo shoots. It is mainly marinated, seasoned, and then frozen for preservation, with a tender texture suitable for quick cooking.
Signature Baozi WingA premium dish featuring shark fins and chicken slowly stewed in a rich broth, seasoned with ginger and scallions for a savory, delicate flavor.
Lotus Leaf Chicken WingsChicken wings marinated and steamed in lotus leaves, resulting in tender, fragrant meat with a delicate aroma.
Cantonese Frozen Red CrabA Cantonese specialty featuring fresh red crab steamed, chilled, and served with a savory dressing—delicate, sweet, and refreshing.
Old Goose Head in Lion's Head StyleA traditional Chinese dish made by slow-cooking old goose head with spices, resulting in tender meat and rich flavor.
Marinated Three-Eyed CrabFresh three-eyed crab marinated in a blend of yellow wine, ginger, garlic, and chili for a savory, tender dish with rich seafood flavor.
Braised Pork Ribs with Shark FinRed-braised spare ribs with shark fin is a dish featuring pork ribs and shark fin. After blanching, the ribs are simmered with shark fin and seasonings like soy sauce, sugar, cooking wine, and ginger until tender and flavorful, with a thickened broth.
Dried Morel Mushroom and Fish Maw StewA nourishing dish featuring dried morel mushrooms and fish maw, slowly simmered to create a rich, silky texture.- Braised Stone Bass with Old Cai PuA Cantonese dish featuring fresh stone bass steamed with aged cai pu (pickled radish), resulting in a delicate fish flavor enhanced by the savory, umami-rich vegetable.
- Bitter Melon and Pork Belly StewA savory stew made with bitter melon and pork belly, slow-cooked to perfection for a balanced flavor.
Golden Soup Pomegranate BallsGolden Soup Pomegranate Balls are made primarily from fresh pomegranate seeds and simmered in clear broth. Crispy outside, juicy inside, with rich texture layers. Prepared using gentle stewing to highlight natural ingredients.
Pan-fried Oyster CakePan-fried oyster cake is a dish made with fresh oysters as the main ingredient. Mix oysters with eggs and sweet potato starch, add green onions and ginger, then pan-fry until golden brown for a crispy outside and tender inside.
Wheat-Scented TaroA sweet dish made with taro and wheat flour or maltose, steamed or fried to a crispy exterior and soft interior, with a rich wheat aroma.