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He Fu Restaurant · Traditional Cantonese Flavors (Panyu Branch)

粤菜 · ⭐ 4.5

Ground-floor commercial space, Junyue Business Building, Xingnan Avenue

Dishes

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  Master Chef Shrimp Dumplings

  A classic Cantonese dim sum featuring fresh shrimp and pork filling wrapped in translucent wheat starch dough, steamed to perfection for a delicate, savory bite.
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  当红炸子鸡

  当红炸子鸡是一道以鸡肉为主要食材的油炸菜肴，通常选用鸡腿肉或整鸡切块，经过腌制后裹上淀粉或面粉，放入热油中炸至外皮酥脆、内部熟透。成品色泽金黄，口感外酥里嫩。
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  Organic Savory Soy Milk with Hand-Pressed Fish Dumplings

  A dish featuring organic savory soy milk served with hand-pressed fish dumplings, offering a delicate balance of creamy bean flavor and tender fish texture.
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  Saucy Roast Goose

  A classic Cantonese dish featuring succulent roasted goose glazed with a savory sauce, known for its crispy skin and tender meat.
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  Hot Stone Sautéed Pork with Fresh Flower Peppercorns

  A Sichuan dish featuring tender pork slices stir-fried on a hot stone with fresh flower peppercorns, delivering a bold, numbingly spicy flavor.
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  Li Yunzi Crab Roe Fried Rice

  Li Yunzi Crab Roe Fried Rice is made with rice, crab roe, eggs, ham, and scallions, stir-fried to create a rich and fragrant flavor.
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  Braised Old Goose and Pig Trotters with Bamboo Grass and Deer Mushroom

  Braised old goose and pig trotters with bamboo grass and deer mushroom, a dish made with slow cooking to bring out rich flavors.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Old Guangzhou Dry-Fried Beef Rice Noodles

  A classic Cantonese dish featuring tender beef, bean sprouts, onions, and wide rice noodles stir-fried quickly over high heat for a savory, smooth texture.
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  Non-Greasy Char Siu

  A succulent pork dish made from marinated and roasted belly meat, known for its tender texture and sweet-savory flavor without greasiness.
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  Sesame Paste

  Sesame paste is a traditional dessert made primarily from black sesame, glutinous rice, and sugar. After soaking black sesame and glutinous rice, they are ground into a paste, then sugar is added and the mixture is cooked until thickened. It has a smooth texture and is rich in nutrition.
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  Lotus-Leaf Steamed Carp with Glutinous Rice

  Fresh carp steamed with glutinous rice and lotus leaves, resulting in tender fish and fragrant, sticky rice infused with natural aroma.
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  Scallion Oil Steamed Mountain Spring Water Stone-ground Flour

  Made with mountain spring water stone-ground flour steamed and seasoned with scallion oil, this dish offers a delicate, smooth texture and fresh aroma.
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  Black Gold Char Siu

  Black gold char siu is made from pork tenderloin, marinated and then roasted. The marinade includes soy sauce, honey, oyster sauce, garlic, ginger slices, and five-spice powder to infuse the meat with flavor. During roasting, a special sauce is brushed on, creating a caramelized crust with a glossy black appearance like black gold. The finished dish features tender, juicy meat with a rich sweet-savory aroma.

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