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Dao Xuan Famous Cuisine (Liwan Branch)

Cantonese cuisine · ⭐ 3.8

No. 95 Liwan Road

Dishes

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  Shibayong Lotus Root and Pork Bone Stew

  Shibayong Lotus Root and Pork Bone Stew is a stew made with lotus root and pork bones, cooked slowly with ginger and scallions. The soup is clear and delicious, rich in nutrition.
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  Ginger and Scallion Fish Head

  A dish featuring a fresh fish head steamed with ginger and scallions, highlighting the delicate flavor of the fish and aromatic herbs.
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  German Pork Knuckle

  A traditional German cold dish made from pork knuckle, seasoned and boiled, then served chilled with sauerkraut or mustard.
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  Mixed Flower Tea

  A refreshing beverage made by blending dried flowers and tea leaves, such as rose, chrysanthemum, jasmine, goji berries, and green tea, then steeped in hot water for a fragrant and sweet taste.
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  Fruit Juice Pork Cutlet

  A dish made by frying pork cutlets coated in egg and starch, then drizzling with a sweet and sour fruit juice sauce for a tangy flavor.
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  Zhanjiang Chicken with Fan

  A Cantonese dish featuring chicken marinated and steamed with ingredients like mushrooms and carrots, resulting in a tender and fragrant flavor.
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  Roast Goose and Pork Platter

  A classic Cantonese roast dish featuring succulent roast goose and pork, marinated, air-dried, and roasted to perfection with crispy skin and tender meat.
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  Beef Intestine Rice Noodle

  Beef intestines wrapped in rice noodle sheets, steamed and served with soy sauce and chili oil.
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  Pressure-Cooked Pigeon

  A Chinese dish featuring young pigeon cooked in a rice cooker with ginger and scallions, resulting in tender meat and rich flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Jade Fish Fillet with Phoenix Egg

  Jade Fish Fillet with Phoenix Egg is a Chinese dish made mainly with fish slices and eggs. The fish slices are marinated and fried until golden, then mixed with beaten eggs and stir-fried, resulting in a tender texture and fresh taste.
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  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
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  Lotus Root and Pork Rib Stew

  Lotus root and pork rib stew is a slow-cooked dish featuring pork ribs and lotus roots. After blanching the ribs to remove odor, they are simmered with lotus roots in a clay pot with water and ginger until tender. The broth is rich, the meat is tender, and the lotus roots are crisp.
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  Pan-fried Scallion Pancake

  Scallion oil pancake is a Chinese flatbread made primarily from flour, mixed with scallions, salt, and water to form a dough. After being flattened, it is pan-fried until both sides turn golden brown. A small amount of oil or scallion oil is typically added during preparation to make the crust crispy and enhance the aromatic scallion flavor.

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