Zhou Gong Yi Hao (Xinfeng Zhonglu Branch)
粤菜 · ⭐
Zone D, No. 555 Xinfeng Zhong Road
Dishes
Family Feast Egg PancakeA savory egg pancake made with eggs, ham, shrimp, and vegetables, popular in Chinese households for its rich flavor and balanced nutrition.
Plain Egg PancakeA plain egg pancake made with eggs, salt, and a touch of green onion, pan-fried to a soft and tender texture. A classic breakfast or side dish.
Barbecued Pork Egg Rice Noodle RollSteamed egg and char siu rice noodle rolls are made by mixing beaten eggs with rice batter, steamed into a thin sheet, then filled with sliced char siu and scallions, rolled into a noodle form. The outer skin is soft and smooth, with a filling of char siu and egg.
Boiled EggBoiled eggs are made by placing eggs in water and cooking them over medium heat until the yolk is set and the white is fully cooked. The main ingredient is eggs, typically starting with cold water, and cooking time varies based on desired doneness—commonly either fully or partially cooked.
Crispy Oil Stick Egg Rice Noodle RollA savory rice noodle roll made with egg and crispy fried dough sticks, popular in Cantonese cuisine.
Stewed Golden Needle Mushrooms in OilA Chinese home-style dish made by simmering golden needle mushrooms in oil with seasonings, resulting in a tender and flavorful side dish.
Ham and Egg Rice Noodle RollA Cantonese snack made by steaming a thin rice noodle sheet filled with ham and egg, resulting in a smooth and savory dish.
Starch-Fried IntestinesStarch-fried intestines is a dish made with pork intestines, coated with starch and fried. The intestines are first cleaned and blanched before being coated with starch and fried, resulting in a crispy exterior and tender interior.
Beef Noodle Pan-Fried DumplingsBeef and vermicelli pan-fried buns are made with flour dough wrapped around seasoned beef and vermicelli. They're pan-fried until golden, then steamed briefly to create a crispy bottom layer.
Beef and Egg Rice Noodle RollA Cantonese-style dish made by steaming a mixture of beef, eggs, and rice batter into thin rolls, served with savory sauce.
Pork and Scallion DumplingsPork and scallion dumplings are made primarily with pork and scallions. The pork is minced into a filling, and the scallions are chopped and mixed evenly with seasonings. Flour and water are combined in a specific ratio to form dough, which is then rolled into wrappers. The wrappers are filled, sealed, and pan-fried until both sides turn golden brown.
Lean Pork and Egg Rice Noodle RollA Cantonese-style dish made with rice noodle sheets filled with lean pork and eggs, steamed to a soft and smooth texture.
Spicy and Sour SoupHula Tang is a traditional delicacy made from ingredients such as beef, flour, vermicelli, and wood ear mushrooms. The preparation involves stewing the ingredients into a rich soup and adding seasonings like pepper and chili, resulting in a flavorful and satisfying taste.
Shrimp and Egg Rice Noodle RollShrimp and egg rice noodle rolls are a Cantonese snack made by steaming rice batter into a thin sheet, then adding cooked shrimp and beaten eggs before steaming again until set, finally rolled and sliced.
Braised Chicken肠粉 with MushroomsXianggu Mushroom and Chicken Rice Noodle Rolls are made with fresh chicken breast and mushrooms as the main ingredients. The chicken is sliced and mixed with mushroom slices, then marinated before being wrapped in a thin rice noodle sheet made from rice batter and steamed. The finished rolls are soft and tender, with a fragrant filling and rich texture.