Close

Guangdong Yangcheng Hotel (Tongzhou Branch)

粤菜 · ⭐ 4.0

Main Entrance of Sutuo New Village, No. 34, Luyuan East Road, Yongshun Area (Ground-floor commercial space opposite Zhujiang Lavie Town)

Dishes

• 

  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Signature Noodle Soup

  A savory noodle soup made with bone broth, served with rice noodles, boiled eggs, barbecued pork, and greens.
• 

  Braised Pork Ribs Claypot Rice

  Stewed spare ribs with rice is cooked slowly in a clay pot, allowing the rice to absorb the rich flavor of the pork ribs. Seasoned with soy sauce and ginger, it forms a crispy crust at the bottom—delicious and authentic.
• 

  Seafood Congee

  Seafood porridge is a rice dish primarily made with various seafood ingredients such as shrimp, fish fillets, and crab meat, cooked together with rice. During preparation, you can add seasonings like ginger strips and green onions according to personal taste. The porridge has a smooth texture, and the freshness of the seafood blends perfectly with the aroma of the rice.
• 

  Deep Well Roast Goose

  Deep Well Roast Goose is a traditional Cantonese dish, made with high-quality goose meat, marinated specially and roasted in the high-temperature environment of a deep well. The skin is crispy and the meat is tender and juicy.
• 

  Roast Goose with Roast Pork

  Roast goose and roast pork are Cantonese barbecue dishes made from whole goose and fatty pork belly. Both are marinated and roasted in a hanging oven, resulting in crispy skin and tender meat. Goose is brushed with honey water for shine and sweetness, while pork is repeatedly oiled and roasted to be rich yet not greasy.
• 

  Roast Goose with Salt-Baked Chicken

  Roast goose and salt-baked chicken is a Cantonese dish featuring whole goose and chicken. The goose is marinated and roasted until crispy-skinned and tender, while the chicken is seasoned with salt and spices, then steamed for a delicate texture. Both dishes use traditional methods and are served together.
• 

  Stir-fried Blood Sausage Pot

  Stir-fried intestine stew is a dish made with fresh intestines, vegetables, and seasonings. Fresh intestines refer to pig intestines, cleaned and cooked with garlic, ginger, scallions, and other ingredients in a clay pot over high heat to lock in juices and create a unique flavor.
• 

  Lean Pork and Egg Rice Noodle Roll

  A Cantonese-style dish made with rice noodle sheets filled with lean pork and eggs, steamed to a soft and smooth texture.
• 

  Guangzhou Specialty Rice Noodle Rolls

  Yangcheng specialty rice noodle rolls are traditional Cantonese dim sum made by steaming a rice flour batter into a thin, transparent wrapper filled with pork, shrimp, and egg. The batter is poured onto a special steaming tray, cooked until translucent, then rolled with fillings and seasoned with soy or oyster sauce.
• 

  Long-boiled herbal soup

  Old Fire Soup is a classic Chinese soup dish, primarily made with pork bones and chicken bones. After slow simmering for a long time, the broth becomes rich and flavorful. To prepare it, clean the ingredients thoroughly, add sufficient water, and simmer over low heat for several hours until the broth thickens. Finally, season with an appropriate amount of salt.
• 

  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.
• 

  Cured Sausage and Egg Rice Noodle Roll

  Rougan dan dan fen is a Cantonese snack made from rice batter forming a thin skin, filled with sliced腊肠 and eggs, steamed to perfection. The batter is poured into a special steaming tray, heated until semi-solid, then topped with sliced腊肠 and beaten eggs, steamed further, rolled up, and sliced. It has a smooth, tender texture with distinct layers.
• 

  Lemongrass-Baked Squab

  Lemongrass-Baked Squab features tender squab marinated with lemongrass and spices, then slow-baked to perfection for a fragrant, savory dish.

Reviews