Mingzhi Flower Field
粤菜 · ⭐ 3.6
Huachang, Phase 3, North Section, Huanzhen West Road
Dishes
Stewed GooseA Cantonese dish featuring goose slowly cooked with spices and seasonings until tender and flavorful.
Whirlwind EggplantA dish featuring deep-fried eggplant rolled into a spiral and glazed with a savory sauce, offering a crispy exterior and tender interior.
Steamed Mandarin FishA dish made by steaming fresh mandarin fish with ginger and scallions, preserving its natural freshness and flavor.
Stir-fried Late Bok ChoyA Cantonese dish made by stir-frying late bok choy with garlic, resulting in a fresh and crisp vegetable side.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Furu Empty VegetableA Chinese home-style dish made with water spinach stir-fried in fermented tofu sauce, offering a fresh and savory taste.
Stuffed ClamsA dish made by stuffing seasoned filling into fresh clams and steaming them, resulting in a tender and flavorful seafood delicacy.
Golden BoneA Chinese dish featuring marinated pork ribs fried and glazed with a special sauce, resulting in tender meat and crispy skin.
Tangerine Peel Pork RibsChen Pi Bone is a dish featuring pork ribs as the main ingredient. After blanching, the ribs are simmered with dried tangerine peel to absorb its aroma. Soy sauce and sugar are typically added during cooking, then slowly braised until tender.
Noodles with Pork and Peanut SproutsA stir-fried dish of noodles, pork, and fresh peanut sprouts, combining tender meat, chewy noodles, and crisp sprouts for a balanced flavor.
Chicken Mushroom Stir-Fry with BeefA savory dish featuring tender beef and flavorful chicken mushrooms, stir-fried to perfection.