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Chunhua Qiushi · Seasons Garden

粤菜 · ⭐ 4.4

Room 502, 5F, Neighbor Center, No. 16, Tonggu Road

Dishes

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  Three-Cup Sauce Stir-Fried Qingyuan Chicken

  Qingyuan chicken stir-fried in a savory three-cup sauce made from rice wine, soy sauce, and sesame oil, resulting in tender, flavorful meat with a balanced umami taste.
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  Five-grain Stew with Shark Fin

  Five-grain stew with shark fin is a dish made by slow-cooking shark fin with various grains like millet, brown rice, oats, and red beans. After soaking the shark fin, it's simmered with grains in water or broth until tender, preserving its natural flavor.
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  Ice-Cold Sweet and Sour Pork

  Crispy pork chunks tossed in a chilled sweet and sour sauce with lemon and bell peppers for a refreshing twist.
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  Braised Small Yellow Croaker with Rice Cake

  A traditional Chinese dish featuring small yellow croaker and glutinous rice cake braised together in a savory sauce.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Stir-Fry Supreme

  A classic Cantonese dish featuring beef, shrimp, squid, bell peppers, and onions stir-fried quickly over high heat for a fresh, tender taste.
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  Almond-Scented Braised Beef

  Tender beef chunks slow-cooked in a savory sauce with almond and ginger, resulting in rich, aromatic flavors.
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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Stir-Fried Guangdong Mustard Greens

  Steamed Cantonese Bok Choy is a vegetarian dish primarily made with fresh Cantonese bok choy. After washing the vegetables, they are briefly blanched and then quickly stir-fried in hot oil, seasoned with an appropriate amount of salt to preserve the crisp and tender texture of the greens.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Cantonese Sour Cabbage Stewed Pig's Tripe

  A Cantonese dish featuring pig's tripe stewed with sour cabbage, known for its rich flavor and tangy taste.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Stone Pot Sea Urchin Eight Treasure Tofu

  A refined dish combining seafood and tofu, featuring fresh sea urchin and eight ingredients (e.g., shrimp, mushrooms, ham) cooked in a heated stone pot for rich, savory flavor.
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  Tea-Scented Shrimp

  Tea-scented shrimp features fresh large shrimp with tea (commonly Longjing or Tieguanyin), ginger slices, and scallions, cooked by blanching or steaming. The shrimp is tender, infused with tea aroma, creating a unique tea-flavored dish.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.

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