Owl Flame Drunk Goose (Shajing Dugang Park Store)
粤菜 · ⭐ 4.1
Shop 101, Ground Floor, Behind Building 4, Fugang Building, No. 66, Cunqian Road, Shajing Subdistrict Office
Dishes
Squid BallSquid balls are made from fresh squid, with bones and internal organs removed, then minced into fish paste. Ingredients such as starch and egg white are added and mixed evenly. The mixture is shaped into small balls by hand or machine, then boiled in hot water until cooked.
Handmade Fish BallsHandmade fish balls made from fresh fish meat, minced and mixed until elastic, then shaped by hand into round balls. Cooked to a chewy texture. A small amount of starch, egg white, and seasonings are added during preparation to enhance texture and flavor.
Pork Plate筋 MeatballsPork plate筋 meatballs made from fresh pork plate筋 and minced pork, hand-formed into balls and deep-fried to a crispy exterior with a tender, chewy interior, served with a secret sauce.
Fresh Goose Offal Four TreasuresA Cantonese dish featuring fresh goose intestines, liver, gizzard, and heart, stir-fried with ginger and garlic for a crisp and savory taste.
Qingyuan Black Brown GooseQingyuan Black Brown Goose uses the specialty black brown goose from Qingyuan, Guangdong, marinated and slowly stewed to achieve tender meat and rich aroma.
Flame-Infused DuckA Sichuan dish featuring duck marinated in wine and spices, then flamed with liquor for a dramatic presentation and rich aroma.
Beef tendon meatballsBeef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
Beef Ball & Beef tendon Ball ComboA combination of beef balls and beef tendon balls, made from fresh beef and tendon, hand-pounded for a chewy texture and rich flavor.
Secret Fermented Goose SauceA carefully crafted sauce using yellow wine, fermented bean paste, star anise, cinnamon, and other spices, ideal for marinating and cooking goose to achieve rich flavor and aromatic depth.