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Gangxin Hotel Restaurant

农家菜 · ⭐ 3.6

No. 493 East Shenshan Avenue, Guotang Village, Jianggao Town

Dishes

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  Nine Dragon Tofu Skin

  A Chinese dish made with tofu skin and various ingredients, known for its rich flavor and aroma.
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  Stewed Pig Lung with Dried Vegetables

  A rustic dish made by stewing pig lung with dried vegetables, resulting in a rich, savory flavor.
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  Cucumber Salad

  A refreshing Chinese cold dish made with cucumber slices seasoned with garlic, vinegar, soy sauce, sugar, and sesame oil for a crisp and tangy flavor.
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  Steamed Red Snapper

  A dish made by steaming fresh red snapper with ginger and scallions, preserving its delicate flavor and texture.
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  Red Onion Sauce over Chen Village Rice Noodles

  A Cantonese dish featuring red onion sauce poured over smooth Chen Village rice noodles, often garnished with bean sprouts and cilantro for a savory, aromatic flavor.
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  Litchi Wood Roasted Chicken

  A traditional Cantonese dish featuring chicken roasted slowly over litchi wood, resulting in a fragrant, tender, and flavorful meal.
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  Garlic Stir-Fried Lettuce

  Garlic stir-fried lettuce is a dish made with fresh lettuce and garlic. Wash and dry the lettuce, then stir-fry garlic in hot oil, add lettuce quickly, and season before serving.
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  Steamed Beef Balls with Tangerine Peel Strips

  Steamed beef balls made from fresh beef mixed with tangerine peel strips, ginger, and scallions, then steamed. Tender in texture with a refreshing aroma and slightly sour-sweet aftertaste.
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  Malagao

  Malagao is a pastry made primarily from flour, sugar, and eggs, characterized by the addition of agar or baking powder to achieve a soft and delicate texture. During preparation, the ingredients are mixed and stirred evenly, then steamed to form a sweet, golden-yellow delicacy.
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  Black Tofu in Abalone Sauce

  Black tofu in abalone sauce is an exquisite dish primarily made with black tofu and abalone sauce. The preparation involves cutting the black tofu into pieces, drizzling it with rich abalone sauce, then steaming or stewing it to allow the tofu to fully absorb the savory flavor of the sauce, resulting in a unique texture.

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