Hengwei Grand Hotel Premium Cantonese Cuisine (Yingxin Plaza Branch)
粤菜 · ⭐ 3.8
No. 238 Taihua Road, at the intersection with Yuehua Road
Dishes
Stir-Fried Rice Noodles with Three ThreadsThree丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
Fengwei Stir-Fried Stuffed Morel Mushrooms with Water ChestnutsMorel mushrooms are stuffed with minced water chestnuts and seasoned meat, then quickly stir-fried in oil until cooked. The dish has a fresh, tender, crisp texture with a rich, fragrant flavor.
Char Siu Chicken RiceA classic Hong Kong-style dish featuring marinated and grilled chicken with a savory-sweet sauce, served over steamed rice.
Signature Bone-Attached Grilled Shrimp PancakeFresh shrimp and pork bone are marinated and pan-fried. Crispy on the outside, tender and juicy inside with rich aroma.
Chinese Bok Choy Sprouts Stir-Fried with Fish CakeletsChinese bok choy sprouts stir-fried with fish cakelets, featuring fresh tender shoots and savory fish patties, cooked quickly for a crisp and delicate texture.- Hua Diao Braised Pork BellyPork belly braised with Huangjiu (Hua Diao wine), resulting in tender, flavorful meat with a rich aroma.
Braised Chicken Feet in SauceSauce Emperor Steamed Chicken Feet is made primarily from chicken feet, which are carefully marinated and then steamed with a specially crafted sauce. The chicken feet are tender and soft, while the sauce is rich and flavorful, offering a complex and satisfying taste.
Sour Soup with BeefA dish featuring tender beef slices cooked in a tangy sour broth, known for its refreshing and spicy flavor.
Sour Tomato Xishi Fish HeadMade with fish head, tomatoes, sour soup, ginger slices, and green onions, simmered to perfection. The broth is bright red, with a tangy spicy aroma, tender fish meat, and soft, juicy tomatoes.- Steamed Sea Bass with Garlic River NoodlesFresh sea bass steamed and topped with a savory garlic and egg sauce, served over river noodles for a delicate, aromatic dish.
- Aged Shaoxing Wine Baked ChickenAged Shaoxing wine baked chicken features tender chicken marinated in aged Shaoxing wine and slow-baked until flavorful and aromatic.
Shunde Stir-Fry KingShunde Stir-Fry King is a traditional dish from Shunde, Guangdong Province, mainly made with ingredients such as squid, dried shrimp, garlic chives flowers, and dried silver fish. The ingredients are cleaned and stir-fried to fully blend their flavors, creating a unique fresh and aromatic taste.
Shunde Folk-style Pan-Fried and Baked PlatterThe Shunde folk-style pan-fried and baked platter features a mix of seafood and meats such as fresh shrimp, squid, chicken, and pork. After marinating, the ingredients are pan-fried until golden brown and then finished with baking. The dish offers a crispy exterior and tender interior with rich aroma and natural flavor.
Shunde Fried Milk with Wild Chicken RollsShunde Fried Milk with Wild Chicken Rolls is a Cantonese dish featuring milk slowly stir-fried until set into blocks, served with steamed wild chicken rolls made from tender chicken breast. The milk is cooked over low heat with sugar to form a creamy texture.
Shunde Lettuce WrapA Cantonese snack featuring fresh lettuce leaves wrapped around seasoned pork and shrimp filling, steamed to perfection for a delicate and savory bite.
Black Pine Mushroom Explosion MeatBlack pine mushroom explosion meat is made with fresh black pine mushrooms and pork, stir-fried quickly. The black pine mushroom has a rich aroma, the meat is tender and crisp in texture, highlighting wild mountain flavors.
Black Pepper Beef RibsBlack pepper beef short ribs is a dish featuring beef short ribs as the main ingredient, marinated and then pan-fried or stir-fried with black pepper, onion, and garlic for a tender, juicy flavor with rich black pepper aroma.
Black Pepper Sirloin PastaA savory dish featuring tender sirloin steak, black pepper sauce, and al dente pasta, offering a rich and aromatic flavor.