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Tiantian Fish Harbor · Cantonese Cuisine · Seafood · Dim Sum (Shuangnan Branch)

鱼鲜 · ⭐ 4.1

No. 368, Yongshun Road

Dishes

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  Daily Shrimp Dumplings Royal

  A classic Hong Kong dim sum featuring fresh shrimp and pork wrapped in translucent dough, steamed to perfection for a tender, flavorful bite.
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  Sichuan-Style Braised Pearl Perch

  Fresh pearl perch is braised in a spicy and numbing sauce made with Sichuan peppercorns, chili, and fermented bean paste, resulting in a rich, aromatic dish.
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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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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
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  Steamed Grouper

  Steamed grouper is a dish featuring grouper as the main ingredient. The fresh fish is cleaned, placed in a steamer with ginger slices and green onions, and steamed over high heat. Minimal seasoning preserves the fish's natural flavor.
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  Australian Lobster Sashimi

  Fresh Australian lobster sashimi, cleaned, shelled, and sliced thinly or into pieces, served raw to preserve its tender texture and natural 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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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Bird's Nest Chicken

  Abalone chicken is a stewed dish primarily made with chicken thigh meat and fish maw. The chicken thighs are cut into pieces and cooked together with rehydrated fish maw in a clay pot, along with water, ginger slices, and cooking wine. It is slowly simmered until the chicken becomes tender and the fish maw releases its gelatinous essence, resulting in a rich and thick broth.
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  Steamed Scallops with Garlic and Vermicelli

  A dish of fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender flavor.
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  Steamed Chicken Feet

  Steamed chicken feet is a dish made primarily from chicken claws, blanched, seasoned, and then steamed. Common seasonings include ginger slices, green onions, light soy sauce, dark soy sauce, and cooking wine.

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