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Xincanji Grand Banquet Hall

粤菜 · ⭐ 3.2

Beside Songgang Administrative Service Center, Songshi Road

Dishes

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  Ji Di Zhou

  Ji Di Zhou is a traditional Cantonese dish made with pork liver, offal, and lean meat simmered in rice porridge for a rich, savory flavor.
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  Ginger Jelly

  A traditional sweet dessert made from ginger juice and glutinous rice flour, with a soft, fragrant texture and spicy ginger flavor.
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  Cunji's Prosperity Chicken

  A Cantonese dish featuring a whole chicken steamed with mushrooms, ham, and shrimp, symbolizing prosperity and good fortune.
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  Carn's Fresh Shrimp Dumplings

  Fresh shrimp dumplings made with succulent shrimp, pork, and bamboo shoots, steamed to perfection. Delicate wrappers encase a flavorful filling.
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  Ecological Water Fish

  A healthy dish made with fresh freshwater fish, cooked gently with mountain yam and goji berries to highlight the tender fish meat and clear, sweet broth.
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  Steamed Giant Prawn

  A Cantonese dish featuring fresh giant prawns steamed in seasoned water, served with soy sauce or garlic dip.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Sauced Tripe

  Sauce Money Bag is a traditional dish primarily made from pig's stomach. After careful cooking, the pig's stomach becomes tender and flavorful, then paired with a specially prepared sauce, making the entire dish rich in taste and distinct in layers.
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  Smooth Beef Sausage

  Smooth beef sausage made from finely minced beef, eggs, and seasonings, steamed to a tender texture. Ideal for slicing and serving cold or stir-fried.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.

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