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Taibai Restaurant • 30-Year-Old Brand • Serving Freshly Cooked Dishes (Tiyu East Horizontal Street Store)

Cantonese cuisine · ⭐ 3.4

No. 82-3 Tiyu East Heng Street

Dishes

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  Five-Willow Fried Egg

  Five Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
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  Ancient Method Stewed Goose

  A traditional Cantonese dish featuring tender goose meat stewed slowly with soy sauce, rock sugar, and spices until richly flavored and deeply aromatic.
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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Taibai Noble Consort Chicken

  Mainly made with chicken, seasoned with scallions, ginger, garlic, and other spices, then steamed after marinating. The dish has a bright red color, tender meat, and rich, savory flavor with strong soy sauce and five-spice aroma.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Salted Pepper Squid Tentacles

  A dish made with fresh squid tentacles stir-fried in a savory salt and pepper seasoning, known for its crisp texture and aromatic flavor.
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  Beef Stir-Fried Rice Noodles

  Beef stir-fried rice noodles is a dish made with rice noodles, beef slices, onions, and bean sprouts. The noodles are blanched and stir-fried with beef and seasonings like soy sauce and oyster sauce, resulting in a smooth, flavorful dish with tender beef.
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  Poached Chicken (Half Chicken)

  A classic Cantonese cold dish made by poaching chicken and serving it chilled, featuring tender meat and smooth skin, typically enjoyed with ginger-scallion sauce or soy sauce.
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  Slow-cooked nutritious soup

  Old Fire Delicacy Soup is a nourishing broth made by slow-cooking various ingredients over low heat for hours. Key components include meats (chicken, pork, ribs), herbs (goji berries, codonopsis, astragalus), and vegetables (carrots, corn, lotus root). Wash ingredients, place in a clay pot with water, and simmer gently for 2–4 hours to extract full nutrients.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Shrimp Paste Stir-fried Water Spinach Stems

  A Cantonese dish featuring water spinach stems stir-fried with shrimp paste, garlic, and chili for a savory, aromatic flavor.
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  Zhao Xiu's Three-Cup Chicken

  A Chinese dish made with chicken, rice wine, soy sauce, and sesame oil, slow-cooked to tender perfection.
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  Yuexiu Three-Cup Chicken

  Yuexiu Three-Cup Chicken is made with chicken pieces cooked with rice wine, soy sauce, and sesame oil. The chicken is blanched, then stir-fried with ginger, garlic, and perilla leaves before simmering with the seasonings until the sauce thickens, resulting in a richly colored, fragrant dish.

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