Close

Tangcheng Private Chef (Xiangyun Town Branch)

Cantonese cuisine · ⭐ 4.3

No. 9 Courtyard, AnTai Avenue, North Zone, Xiangyun Town

Dishes

• 

  Chilled Fresh Fruit Pork

  Ice-cold fruit sweet and sour pork is a fusion dish featuring tender pork loin, pineapple, green pepper, red pepper, and onion. The pork is cut into cubes, marinated, then deep-fried until golden brown. It is then stir-fried with fresh fruit and vegetables, and tossed in a prepared sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and cornstarch slurry. Finally, it is chilled before serving.
• 

  Barley, Taro, and Pumpkin Stew

  Buckwheat taro pumpkin stew is primarily made with buckwheat, taro, and pumpkin. After soaking the buckwheat beforehand, it is combined with peeled and cubed taro and pumpkin in a clay pot, then simmered with water until the ingredients become tender, allowing the flavors of the three ingredients to blend into a thick, stew-like dish.
• 

  Aunt's Braised Pig Trotters

  Aunt's stewed pig trotters, featuring pig trotters as the main ingredient, blanched and then simmered with scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar until tender and flavorful.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Stewed Fresh Tofu Skin Soup

  Stewed fresh beancurd skin is a dish made primarily with fresh beancurd skin, simmered slowly in rich broth or water. After soaking and cutting the beancurd skin into pieces, it is cooked together with辅料 such as scallions, ginger, and mushrooms. A适量 of salt and seasonings are added, and the mixture is gently simmered until the beancurd skin absorbs the broth, resulting in a soft and chewy texture with a rich, flavorful sauce.
• 

  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
• 

  Mushroom Steak Cubes

  珍菌牛仔粒是一道以牛肉粒为主料，搭配多种新鲜菌类（如香菇、杏鲍菇、金针菇等）制成的菜肴。牛肉粒经过腌制后炒制，再与切好的菌类一同翻炒，调味后收汁而成。
• 

  Tomato Corn Bone Soup

  Tomato and corn stewed pork rib soup, made by blanching pork ribs to remove odor, then simmering with tomato chunks and corn segments in water and seasonings until tender and the broth is rich.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Golden Basil Three-Cup Chicken

  Golden Balm Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with one cup each of sesame oil, rice wine, and light soy sauce, along with ingredients such as Golden Balm (a type of herb), ginger, and garlic. During preparation, the chicken is cut into pieces and marinated, then simmered with sesame oil, rice wine, light soy sauce, and seasonings until the sauce thickens, before being plated.
• 

  Shunde Stir-Fried Mustard Greens

  Shunde stir-fried water spinach is a Cantonese dish featuring water spinach as the main ingredient. Wash and cut the spinach, then stir-fry quickly with garlic in hot oil until just cooked, season and serve.

Reviews