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Dejing Heyuan (Luogang Ayuanyuan Plaza Branch)

粤菜 · ⭐ 4.0

Luogang Aoyuan Plaza, No. 62 Xiangxue Avenue Middle

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Heyuan Black Char Siu

  Heyuan Black Char Siu is a Hong Kong-style roasted dish, primarily made with high-quality pork collar (梅头肉). The pork is first marinated in a special sauce (typically containing light soy sauce, dark soy sauce, hoisin sauce, oyster sauce, honey, and spices). It is then roasted in a high-temperature oven, with maltose or honey brushed repeatedly during the process to create a deep, glossy caramelized crust while keeping the meat tender and juicy. The finished product has a dark red, nearly black color, with a balanced savory-sweet flavor and a distinctive caramelized aroma.
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  Curry Shrimp with Chencun Noodles

  A Cantonese-style dish featuring succulent shrimp cooked in a rich curry sauce, served with smooth Chencun noodles for a balanced and flavorful experience.
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  Unique Goose Supreme

  A signature dish featuring premium goose meat marinated in secret sauce and slowly braised to tender perfection.
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  Dejing Fried Dough Sticks

  A classic Chinese breakfast snack made by deep-frying fermented dough into crispy, golden sticks. Often served with soy milk or congee.
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  Signature Baked Water Milk Egg Tart

  A signature baked egg tart made with fresh water buffalo milk and eggs, offering a rich, creamy texture and sweet flavor.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Lean Pork Rice Noodle Roll

  Lean meat rice noodle rolls are made by steaming a thin layer of rice batter wrapped around finely chopped lean pork. The batter is poured onto a special steaming tray, spread evenly, then steamed with the meat inside. Once cooked, it's rolled into a cylinder and served with soy sauce or chili oil.
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  百合酱蒸凤爪

  凤爪经过处理后与百合一同蒸制，百合的清香与凤爪的软糯相互融合，口感丰富。
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  Braised Abalone Noodles

  Braised abalone served over handmade noodles in a rich, savory broth.

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