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Quanxing Hot Pot · Sashimi · Barbecue

粤菜 · ⭐ 4.2

Quanxing Private Kitchen, No. 7, Wangbo Street, Dongsha Village, Donghuan Subdistrict

Dishes

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  Quanxing Signature Pressure Cooker Oyster

  Fresh oysters slowly stewed in a pressure cooker with a secret sauce, resulting in tender and aromatic meat.
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  Coconut Water Broth

  A light and refreshing broth made from fresh coconut water, often used in seafood dishes or as a healthful soup base.
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  Hengqin Oyster

  Fresh oysters from Hengqin Bay, steamed or grilled with garlic, offering a delicate and savory taste.
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  Tamarind Oyster

  Fresh oysters are stir-fried with a Thai-style sauce made from fish sauce, coconut milk, lime juice, and chili, creating a flavorful dish.
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  Thai-style Live River Shrimp

  Fresh river shrimp served raw with a tangy Thai sauce, offering a crisp and spicy flavor.
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  Zhanjiang Spicy Beef

  Zhanjiang Spicy Beef features tender beef slow-cooked with chili, garlic, and ginger, delivering a rich, aromatic, and mildly spicy flavor.
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  Mantis Shrimp Sashimi

  Fresh mantis shrimp served raw, highlighting its natural sweetness and crisp texture—ideal for seafood connoisseurs.
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  Freshly Sliced Beef

  Freshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
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  Medicinal Pork Kidney and Brain Egg Soup

  A nourishing soup made with pork kidneys, brain, and eggs, combined with medicinal herbs for health benefits.
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  Scallion Oil Noodles

  A classic Chinese noodle dish made with hand-pulled or thin noodles tossed in fragrant scallion oil, soy sauce, and a touch of sugar for a savory, aromatic flavor.
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  Crispy Fried Oysters

  Fried oysters are made with fresh oysters, cleaned and coated in starch or batter, then deep-fried until golden and crispy. The oyster meat is tender, with a crunchy exterior and rich texture.
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  Beef Sirloin Tip

  Beef sirloin tip is a premium cut from the hindquarter of beef, known for its tenderness and rich flavor, commonly used in hot pot or stir-fry dishes.

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