Shengyuan Cai Guan · Ten-Year Fish Salad Cantonese Cuisine (Nantian Road Branch)
粤菜 · ⭐ 3.7
No. 2 Songshu Qian Street, Nantian Road

Dishes
Salted Egg Yolk Bamboo IntestineA Chinese dish made with bamboo intestine stir-fried or steamed with salted egg yolk, resulting in a savory and crispy texture.
Hand-Beaten Shrimp and Squid BallsA dish made with fresh shrimp and squid, hand-pounded into tender balls, commonly served in soups or hot pots for a rich, savory flavor.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
Live Fish SashimiA Cantonese dish featuring fresh live fish sliced thin and served raw with ginger, scallions, and soy sauce to highlight its delicate texture.
Fresh Sandworm Rice PorridgeA delicacy made with fresh sandworms and rice, gently cooked to preserve the tender texture of the worms in a light, savory broth.
SashimiSashimi is a dish made from fresh fish, typically using tender-fleshed varieties such as salmon or tuna. The fish is cleaned of scales and bones, then sliced thinly and arranged on a plate. It is usually served with soy sauce and wasabi, offering a delicate and fresh taste—it is a classic dish in Japanese cuisine.
Stewed Turtle, Snake and Chicken PotA rich stew combining turtle, snake, and chicken, slow-cooked in savory sauce for deep flavor.
Red Snapper BellyFresh red snapper belly stewed with ginger, scallions, and cooking wine, resulting in tender meat and rich broth.
Shrimp HeadThis shrimp head dish uses fresh shrimp heads as the main ingredient, carefully processed and seasoned with appropriate spices to create a delicious and nutritious meal. The preparation typically involves cleaning the shrimp heads, followed by stir-frying or steaming to fully release their natural flavor.
Shrimp Paste Stir-fried LettuceA Cantonese dish featuring fresh lettuce stir-fried with shrimp paste, garlic, and ginger for a savory, aromatic flavor.