Private Flame Duck with Wine
粤菜 · ⭐ 3.8
No. 65, Hebin Street
Dishes
Spiced Preserved Egg SaladA refreshing cold dish made with preserved eggs (century eggs) and vegetables, seasoned with soy sauce, vinegar, garlic, and sesame oil.
Spicy Pig Ear SaladCold-mixed pig ears is a cold dish featuring pig ears as the main ingredient. After boiling, the ears are sliced and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, chili oil, and sesame oil.
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Authentic Qingyuan Black Goose (Half)A half portion of authentic Qingyuan black goose, slow-cooked to perfection for tender and flavorful meat.
Century Egg TofuPidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
Fried Tofu SkinFried tofu skin is a signature dish in Shunde hot pot, made by deep-frying soybean tofu skin until crispy and served with a special sauce or dipping sauce for enhanced flavor.
Taro StripsTaro strips are crispy fried pieces made from fresh taro root, offering a sweet and soft texture.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Goose GizzardGoose gizzard is a traditional Chinese dish made by cooking the goose's stomach, often with spices like chili and garlic for a savory flavor.