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Zhenyuan River Fresh Food City

粤菜 · ⭐ 4.5

Building B, First and Second Floors, Fuhao Mountain Residential Complex, No. 232 Shiguang Road, Donghuan Subdistrict

Dishes

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  Winter Melon and Clam Stew

  Winter Melon and Clam Stew is a soup dish made with winter melon and clams, cooked together to create a fresh and light flavor.
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  Bubu Shell and Yellow Sand Clam

  Bubu Shell and Yellow Sand Clam is a seafood dish mainly made with Bubu Shell and Yellow Sand Clam, usually stir-fried or steamed, with a fresh and delicate taste.
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  Mixed Fish Soup

  A hearty soup made with a variety of fresh small fish, simmered with ginger and scallions for a rich, savory flavor.
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  Steamed Sea Bass with Preserved Olive

  Lan角蒸边鱼 is a dish featuring perch as the main ingredient, steamed with preserved olives (the flesh of black olives). After marinating, the fish is steamed together with chopped olives, preserving the fish's tenderness and the unique aroma of the olives.
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  Oilseed lettuce

  Oil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
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  Roast Squab

  Roast squab is a dish made primarily from young pigeons, marinated and then roasted or grilled. The meat is tender, marinated for flavor, then cooked until the skin is golden and crispy while the inside remains juicy.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Roast Goose Regular

  Roast goose is a dish made from a whole goose, marinated and air-dried before being roasted in a hanging oven. The skin is crispy while the meat remains tender and juicy, typically served with sweet bean sauce or garlic sauce.
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  Stir-fried Nine-striped Snail

  A dish made by quickly stir-frying nine-striped snails with garlic, ginger, and chili for a savory, tender flavor.
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  Braised Chicken (Authentic Qingyuan Free-range Chicken)

  Made with authentic Qingyuan free-range chicken, gently poached in water until tender, served with ginger and scallion sauce for a delicate, fresh taste.
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  Bok choy sprouts

  Bai Cai Tai is a home-style dish made from the tender stems and leaves of Chinese cabbage, stir-fried with garlic in hot oil until just cooked, then seasoned and served.
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  Water Bug Steamed Egg

  A Cantonese dish made with water bugs and eggs, gently steamed to create a smooth, savory delicacy.
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  Steamed River Shrimp in Bamboo Steamer

  A Cantonese dish featuring fresh river shrimp steamed in a bamboo steamer with ginger and scallions, resulting in tender, flavorful seafood.
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  Steamed Clam Paste in Small Bowl

  Fresh clams are steamed to extract juice, then mixed with ginger, scallions, and seasonings to form a paste. Delicate and savory, it's a classic flavor in Cantonese dim sum.
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  Zhenyuan Sour Radish

  Zhenyuan sour radish is a traditional dish made from fresh white radish fermented with salt and spices, offering a tangy and crisp flavor.

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