Desheng Oyster Chicken
火锅 · ⭐ 4.7
No. 1–2, Huayuan East Road
Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Signature Duck PotA slow-cooked duck dish with aromatic spices and vegetables, delivering rich flavor and tender meat.
Lifted Goose Kidney TipsA Cantonese dish featuring tender goose kidney tips stir-fried quickly with ginger, garlic, and chili for a fresh, savory taste.
Salted Pepper Squid RingsSalted pepper squid tentacles is a dish featuring squid tentacles as the main ingredient. After cleaning, the tentacles are marinated with wine, ginger, and other seasonings to remove fishy odor, then deep-fried until slightly crispy. Finally, they are stir-fried with salted pepper powder, scallions, garlic, and ginger for full flavor penetration.
SandwormA marine环节 animal used in Cantonese cuisine, typically steamed or stir-fried for a fresh, crisp texture and savory flavor.
Mud Snail PorridgeA savory porridge made with fresh mud snails and rice, simmered slowly to create a smooth, flavorful dish.
Zhanjiang Stir-fried Rice NoodlesA Guangdong-style dish featuring fresh rice noodles quickly blanched in hot broth and tossed with beef, offal, and vegetables, served with a savory sauce.
Special Oyster ChickenA fusion dish featuring fresh oysters and chicken, slow-cooked in a secret sauce for a rich, tender flavor.
Steamed Mud Crabs with Garlic and VermicelliA dish of fresh mud crabs steamed with garlic and vermicelli, offering a delicate and savory flavor.
Steamed Oysters with GarlicClean oysters and mix with garlic, then steam until cooked. The garlic's aroma is enhanced by heat and infuses into the oysters, making them more delicious.
Fish in SauceA traditional Chinese dish made with fish and seasonings, steamed to perfection for a delicate flavor.