Guangzhou Tower Chopsticks Collection Restaurant (Huilixuan Mall Store)
粤菜 · ⭐ 3.6
B1 Floor, Guangzhou Tower, No. 222 Yuejiang West Road, Chigang Subdistrict (near Exit of Guangzhou Tower Metro Station)
Dishes
Premium Fried RiceOne品 Fried Rice is made with rice as the main ingredient, combined with eggs, ham, green peas, and carrots. It is stir-fried using the hot pan and cold oil method to ensure each grain of rice is separate and the dish has a rich, varied texture.
Dry-Fried Beef Rice NoodlesDry-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.
Sweet and Sour PorkA classic Chinese dish made with pork tenderloin, deep-fried and tossed in a sweet and sour sauce. Crispy on the outside, tender inside, with a balanced tangy-sweet flavor.
Singapore Pork Bone TeaSingaporean Bak Kut Teh is a soup made from pork ribs and various spices and herbs. Key ingredients include pork ribs, Chinese medicinal herbs (such as angelica, star anise, cinnamon, Sichuan pepper), garlic, ginger, and soy sauce. The pork bones are blanched and then slowly simmered with the spices for several hours to create a rich broth and tender meat.
Roast DuckRoast duck is a traditional dish featuring duck as its main ingredient. After being marinated in a special seasoning, the duck is hung in an open炉 (open oven) and slowly roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
Roast GooseRoast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
Stir-fried Beef with King Oyster MushroomsBeef stir-fried with king oyster mushrooms is a stir-fry dish primarily using beef and king oyster mushrooms as main ingredients. The beef is sliced and marinated with seasonings, while the king oyster mushrooms are sliced and set aside. Heat oil in a wok, first stir-fry the beef until it changes color, then remove it. Next, stir-fry the king oyster mushrooms until fragrant, then combine them with the beef and stir evenly. Season to taste and serve.
Sandy Ginger Stewed Yellow BeefYellow beef is the main ingredient, paired with sandy ginger, garlic, and chili, quickly cooked using the 'zhezhe' pot technique. The beef is tender and juicy, with a rich sandy ginger aroma and a slightly spicy, fragrant flavor.
Ribeye SteakRibeye steak is made from the rib section of beef, marinated and then quickly grilled at high temperature. It has a golden surface, tender meat, and is served with a specially crafted sauce, offering a unique flavor.
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.
Honey-glazed Barbecue PorkHoney-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
Fragrant Sichuan Fish in Sour Cabbage SauceA fragrant Sichuan-style fish dish made with carp, sour cabbage, and spicy peppers, known for its rich flavor and aromatic broth.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.