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Guangjiu Canshi (Sports Center Branch)

Cantonese cuisine · ⭐ 3.8

1st Floor, Baifu Plaza, Huawen Street

Dishes

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  200% Chocolate

  A rich dessert made with high-concentration chocolate, featuring a deep cocoa flavor and smooth texture, perfect for chocolate lovers.
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  200% Heavy Duty Ovaltine

  A rich and sweet drink made with concentrated Ovaltine powder, offering a strong chocolate-malt flavor. Perfect for those who enjoy intense sweetness.
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  Pork Cutlet Croissant Sandwich

  A fusion dish featuring a seasoned and fried pork cutlet served inside a crispy croissant, often with tomato sauce or salad dressing.
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  Ginger and Scallion Chicken Rice Bowl

  A savory dish featuring tender chicken breast stir-fried with ginger and scallions, served over rice for a fragrant and satisfying meal.
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  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.
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  Guangjiu's Pineapple Sand

  A sweet snack made with fresh pineapple, eggs, and starch, featuring a crispy exterior and tender interior, commonly served as a dessert or dim sum.
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  French Toast

  French toast is a dish made by soaking bread in a mixture of eggs and milk, then frying it until golden brown. It's often served with syrup, fruit, or powdered sugar.
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  Hong Kong Milk Tea

  A classic Hong Kong-style milk tea made by brewing black tea with condensed milk or evaporated milk, resulting in a smooth and sweet beverage popular in Hong Kong diners.
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  Crispy Fried Chicken Leg

  A crispy fried chicken leg dish made by marinating and deep-frying a whole chicken leg, resulting in a golden, crunchy exterior and tender meat inside.
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  Pepper Radish Fresh Beef Steak

  This dish features fresh beef steak as the main ingredient, paired with white radish and black pepper. The steak is first pan-seared until the surface is caramelized and the interior remains tender and juicy. White radish is cut into chunks or thick slices and stewed or braised together with the steak, allowing it to absorb the meat juices and the aroma of pepper. An appropriate amount of crushed black pepper or black pepper sauce is added during cooking to highlight the spicy and fragrant flavor of the pepper. The finished dish has tender steak, sweet and flavorful radish, and a rich broth, making it a distinctive hot dish.
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  Honeycomb Crispy Fried Bombay Duck

  This dish features Bombay duck (Harpadon nehereus) as the main ingredient. The fish is cut into pieces and marinated with basic seasonings like salt and pepper. The key step is coating the fish with a special batter, typically made from flour, starch, baking powder, and water, which forms a unique honeycomb-like crispy crust when deep-fried at high temperature. The fish pieces are fried in hot oil until golden and crispy, then drained. The result is a dish with a fluffy, honeycomb-crispy exterior and tender, delicate fish inside, highlighting the contrast in textures.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
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  Sizzling Kyoto Sauce Beef Tenderloin

  Sizzling Kyoto Sauce Beef Tenderloin is a fusion dish featuring beef tenderloin as the main ingredient. The beef is cut into strips, marinated, and then quickly stir-fried or pan-seared until just cooked. The Kyoto sauce is a sweet and sour sauce primarily made from soy sauce, sugar, vinegar, and cooking wine. The dish is typically served on a preheated sizzling plate. The stir-fried beef is mixed with the Kyoto sauce and poured onto the hot plate, where the residual heat slightly thickens the sauce and creates a sizzling sound. It is often garnished with vegetables like bell peppers and onions.
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  Sizzling Beef Tripe and Honeycomb Tripe

  This dish features beef honeycomb tripe and beef omasum as the main ingredients. Beef honeycomb tripe has a chewy texture, while the omasum (known as 'beef book tripe') is crisp and tender. The tripe is first cleaned, blanched, or braised until cooked through. It is then stir-fried quickly on a preheated sizzling iron plate with aromatics like scallions, ginger, garlic, and chili. A savory sauce (typically made from soy sauce, oyster sauce, etc.) is added and tossed to coat. The high heat of the iron plate creates a fragrant, slightly charred aroma. The dish offers a contrast in textures—crisp omasum and chewy tripe—with a rich, savory flavor.
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  Flying Heaven Green Vegetable

  Fetian Tongcai is made with water spinach as the main ingredient, combined with garlic and chili, stir-fried quickly to retain its crisp texture, bright green color, and fresh taste.
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  Pan-Fried Chicken Cutlet with Guangjiu Croissant

  Pan-fried chicken cutlet served with a sweet and crispy Guangjiu croissant, blending savory and aromatic flavors in one bite.

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