Good Day Yangjiang Seafood Restaurant
鱼鲜 · ⭐ 3.8
Opposite Gate No. 9, Gongyuan Dadi, Yicui Road

Dishes
Overnight Steamed Pork BellyA Cantonese dish featuring pork belly marinated overnight and steamed until tender, offering rich flavor and melt-in-the-mouth texture.
Good Day Char Siu RiceGood Day Char Siu Rice is a Chinese fast food dish made with pork shoulder meat, marinated, grilled and sliced, then served with rice. It has a tender and juicy texture with a rich sauce flavor and sweetness.
Signature Steamed ChickenA classic Cantonese dish featuring tender, poached chicken served with a savory ginger-scallion sauce.
Salted Pepper Mud CrabA stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
Braised Horse Mackerel in Clay PotA dish featuring fresh horse mackerel slowly braised in a clay pot with ginger, scallions, and seasonings, resulting in tender, flavorful fish.
Secret-Recipe Beef Brisket Rice BowlBeef brisket marinated with secret spices, slow-cooked with potatoes and carrots until tender, then served over rice with the rich sauce.
Crispy Roast GooseCrispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
Shrimp and Egg Fried RiceShrimp and egg rice features scrambled eggs and shrimp cooked together, creating a silky texture with tender, springy shrimp. Mixed with rice, it forms a fragrant, flavorful main dish.
Sauce-Braised Fresh Mushroom RiceFresh mushrooms stir-fried with sauce and served over rice, offering a savory and aromatic dish.
Pan-fried Yangjiang Handmade Squid CakeFresh squid is hand-pounded into paste, mixed with starch and seasonings, then shaped into cakes and pan-fried until golden brown—crispy outside, tender inside.
Goose RiceA traditional Cantonese dish made with goose meat and rice, where the rice absorbs the rich flavor of goose fat during cooking.