Dongyu Shican Private Kitchen
粤菜 · ⭐ 3.8
Nos. 44–46 Donghao Road, Dalong Subdistrict
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.
Clear Soup with WatercressSteamed watercress in premium broth is a dish featuring washed watercress briefly blanched and simmered in rich broth, absorbing its savory flavor. A few slices of ginger are added to enhance aroma and reduce any fishy taste, with minimal seasoning to preserve the natural essence of the ingredients.
Ancient Method Stewed GooseA traditional dish featuring goose slow-cooked with aromatic spices and herbs until tender and flavorful.
Stewed Pork Soup with Wild Boar MeatA hearty soup made from wild boar pork, slowly simmered with ginger and goji berries for a rich, savory flavor.
Hakka Steamed ChickenHakka steamed chicken is made with free-range chicken, ginger, and goji berries, slowly stewed to create a clear broth and tender meat.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Sichuan-Style Sour Cabbage FishA classic Sichuan dish featuring tender fish fillets in a spicy, sour broth made with fermented cabbage and chili peppers.
Steamed Fresh Eel with Crisp TextureFresh eel is steamed with ginger and garlic, resulting in a crisp and savory dish.
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.
Boiled Beef TripeA Cantonese cold dish made by briefly boiling beef tripe and serving it with soy sauce and garlic, offering a crisp texture and mild flavor.