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Manyan Lou (Xingfu Garden Store)

特色菜 · ⭐ 3.2

North Gate, Xingfu Garden

Dishes

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  Dongshan Roast Goose

  Dongshan Roast Goose is a classic Cantonese dish made with high-quality black-brown geese. The goose is cleaned, then marinated inside and out for several hours with a secret sauce (typically containing salt, sugar, five-spice powder, sand ginger powder, etc.). The skin is scalded with boiling water to tighten it, brushed with a crispy skin solution (often containing maltose and vinegar), and air-dried. Finally, it is roasted in a special oven over an open flame of lychee wood or fruit wood, constantly rotated for even heating until the skin turns a deep reddish-brown, becoming crispy and glossy, while the meat remains tender and juicy. The result is crispy skin and tender, flavorful meat.
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  Heart-Red Radish Shreds

  A refreshing cold dish made from finely shredded heart-red radish, seasoned with garlic, vinegar, and sesame oil for a crisp and tangy taste.
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  Fruit Radish Slivers

  A refreshing cold dish made from sliced fruit radish, seasoned with sugar, vinegar, and sesame oil for a crisp, sweet-sour flavor.
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  Beef Cubes with Rice Crackers

  Beef Cubes with Rice Crackers is a dish featuring beef cubes and crispy rice crackers. The beef is marinated, then stir-fried or mixed with the crackers for a satisfying crunch and tender bite.
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  Cabbage Seed Oil Fried Tofu

  Fried tofu using rapeseed oil, with a golden crispy crust and tender interior, offering a rich, savory flavor.
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  Hengdong Crispy Tripe

  A Hunan specialty featuring crispy pork tripe stir-fried with chili, garlic, and ginger for a spicy, crunchy dish.
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  Green Pepper Maqiao Dried Tofu

  Green Pepper Maqiao Dried Tofu is a home-style dish featuring Maqiao dried tofu and green peppers as the main ingredients. Maqiao dried tofu is a specialty bean product from the Maqiao area of Minhang, Shanghai, known for its firm texture and rich bean aroma. To prepare, the dried tofu is sliced or cut into strips, and green peppers are deseeded and shredded. The dish is cooked by first stir-frying the tofu in hot oil until lightly browned, then adding the green pepper strips and quickly stir-frying. It is typically seasoned with light soy sauce, salt, and a little sugar, and cooked until the peppers are tender-crisp and the flavors are absorbed. The finished dish has a refreshing appearance, with savory, chewy tofu and crisp green peppers creating a contrasting texture.
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  Spicy Dry Pot Shrimp

  A spicy Sichuan-style dish made with fresh shrimp and vegetables, stir-fried in a dry pot for rich flavor and heat.

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