Big Banyan Tree Subei Cuisine (Le Feng Plaza Branch)
粤菜 · ⭐ 3.8
Shop SO4A, Level 03, LeFeng Plaza, No. 106–108 Gongye Dadao North

Dishes
Clear Soup with Mulberry ShootsA healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
Classic Pineapple Sweet and Sour PorkA classic Cantonese dish featuring crispy pork belly, pineapple, and vegetables in a tangy sweet-and-sour sauce.
Stir-fried Blood SausageZhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
Jun'an Cuttlefish CakeJun'an Cuttlefish Cake is a local specialty from Shunde, Guangdong, made with fresh cuttlefish, pork fat, and starch, pounded by hand and pan-fried until crispy outside and tender inside.
Crispy MilkA Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
Cantonese腊味 Baozi Rice PotOld Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
Crispy Stuffed Lotus Root with PorkA Cantonese dish featuring lotus root slices stuffed with seasoned pork, then pan-fried to a crispy finish.
Shunde Mixed Fish SkinShunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.
Shunde Bean-Flavored Duck StewA traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.
Fish-Flavored Eggplant StewFish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
Huangpi BoneHuangpi bone is a Cantonese dish made with pork ribs slow-cooked with hawthorn fruit, ginger, and garlic, resulting in tender meat with a tangy, aromatic flavor.