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Qinghui Xiaoyuan · Kung Fu Roast Duck & Cantonese Cuisine (Vanke Li Zhen Store)

粤菜 · ⭐ 4.6

Xiangmi Lake

Dishes

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  Lucky Beef Noodles

  A dish featuring tender beef tossed in a savory sauce with aromatics, perfect for festive occasions.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Osmanthus Garlic Spareribs

  Pork ribs marinated with garlic, osmanthus paste, and seasonings, then steamed and pan-fried or deep-fried until crispy outside and tender inside. Features a harmonious blend of garlic and osmanthus fragrance, with a balanced sweet-salty taste.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Clay Pot Baked Tiger Prawn

  A dish featuring fresh tiger prawns cooked in a clay pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Crispy Fried Custard

  A classic Cantonese dessert made by steaming egg and milk mixture, then frying it until crispy outside and tender inside.
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  Shunde Three-Flavor Fish

  A signature dish from Shunde, Guangdong, featuring fresh perch prepared using three cooking methods—steaming, braising, and pan-frying—for a rich, layered flavor.
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  Shunde Fish Skin Salad

  Shunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.
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  Shunde Stir-Fried Boneless Fish Slices

  Fresh fish fillets are deboned, sliced thinly, and quickly stir-fried. Main ingredients include fish slices, ginger threads, and scallions, stir-fried rapidly with hot oil to maintain tender and crisp texture with a fresh flavor.
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  Shunde Crispy Roast Goose

  A traditional Cantonese dish made with seasoned goose, roasted until the skin is crispy and the meat tender.
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  Shunde Tofu Stew

  A Cantonese home-style dish featuring soft tofu stewed with minced pork, mushrooms, and greens in a savory sauce.

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