Close

Guo Qi · Guangzhou Zhezhe Pot (Kaidi Jingcui Branch)

粤菜 · ⭐ 4.5

Unit 02, 51st Floor, Zhongganghui Tower, No. 15 Dapu Road (take hotel elevator directly to 51st floor)

Dishes

• 

  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
• 

  Chaozhou Handmade Milk Jelly Duo

  A traditional Cantonese dessert made with fresh milk and coconut cream, handcrafted into two distinct flavors: plain and mango. Smooth, creamy, and delicately sweet.
• 

  Sugar Water

  A sweet soup made primarily with sugar and water, enhanced with ingredients like lotus seeds, silver ear fungus, red dates, and longan. Ingredients are washed, boiled with sugar, then simmered slowly until tender, resulting in a thick or clear sweet broth.
• 

  Bamboo Shoot and Frog Stir-fry

  A Cantonese dish featuring fresh frog meat stir-fried with perilla leaves, garlic, and ginger, delivering a savory and aromatic flavor.
• 

  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Shrimp Paste Stir-fried Guangdong Mustard Greens

  A Cantonese dish featuring fresh mustard greens stir-fried with shrimp paste, delivering a savory and aromatic flavor.
• 

  Golden Herb Stir-fried Free-range Chicken

  A Cantonese dish featuring free-range chicken stir-fried with golden herb, known for its fresh taste and aromatic flavor.
• 

  Stewed Fish Head with Wok Flavor

  Stewed Fish Head with Wok Flavor is a dish made with fish head as the main ingredient, combined with ginger, garlic, chili and other seasonings, and slowly stewed in a clay pot. It is characterized by tender fish head and rich, spicy soup.
• 

  Stir-Fried Fresh Intestines with Wok Hei

  A stir-fried dish featuring fresh pork intestines cooked quickly in a hot wok with garlic, ginger, and chili for a bold, spicy flavor.
• 

  Pot-Brewed Hand-Whipped Lemon Tea

  Fresh lemon slices and black tea are hand-pounded to release aroma, blended with honey or rock sugar for a refreshing, tangy-sweet drink.
• 

  Shunde Stir-Fried Fish Fillet in Nine Seconds

  A Cantonese dish featuring fresh fish fillets stir-fried for just nine seconds to retain tenderness, served with ginger and scallions for a light, savory taste.
• 

  Shunde Stir-fried Black Fish Slices in 9 Seconds

  Shunde Stir-fried Black Fish Slices is a Cantonese dish made with black fish slices, quickly stir-fried with scallions, ginger, and garlic. It uses high heat to maintain the tender texture of the fish.

Reviews