Guanchao Hot Pot & Barbecue
粤菜 · ⭐ 3.5
Building M1-19, Xifang Creative Park

Dishes
Health-Preserving Mulberry Leaf in Superior SoupA healthy dish made with fresh mulberry leaves simmered in premium broth, known for its detoxifying and blood sugar-regulating properties.
North Coast Devil RayA seafood dish made with fresh devil ray, steamed or braised with garlic, ginger, and chili for a delicate and distinctive flavor.
Barbecue Beef Short RibsBarbecue beef short ribs is a dish made with beef short ribs, marinated and then grilled. The main seasonings include barbecue sauce, soy sauce, sugar, and spices, offering a tender and juicy texture with a rich barbecue flavor.
Giant Black Tiger ShrimpFresh giant black tiger shrimp steamed or stir-fried with garlic, highlighting its natural sweetness and tender texture.
Chilean Squid RollsFresh Chilean squid is marinated and rolled with vegetables, then pan-seared for a tender, flavorful dish.
Apricot Juice Bird's NestA traditional Chinese dessert made with bird's nest and apricot juice, known for its smooth texture and nourishing properties.
Fruit Bird's Nest DelightA dessert made with bird's nest and fresh fruits, served chilled for a refreshing and nutritious treat.
French Lamb RiceFrench Lamb Rice features tender lamb ribs slow-cooked in red wine and herbs, served over rice for a rich, savory dish.
Grilled Ox TongueGrilled beef tongue is a unique dish, primarily made with fresh beef tongue. After careful marination, the tongue is slowly roasted over charcoal until golden and crispy on the outside, with a fragrant charred crust and tender, delicate inner texture that preserves the meat's fine mouthfeel.
Braised Chicken with Flower SnailsBraised Chicken with Flower Snails is a Chinese stew made with flower snails and chicken. The snails and chicken are cooked together in broth until fully combined, resulting in a delicious and richly flavored dish.
Fish-Flavored Eggplant RiceFish-flavored eggplant rice is a home-style dish primarily made with eggplant and rice. The eggplant is cut into strips, deep-fried until tender, then stir-fried with a specially prepared fish-flavor sauce. Finally, the cooked eggplant is served over steaming hot rice.