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Tao Yuan No.1 · Bijiang Branch · Courtyard Restaurant · Authentic Shunde Cuisine (Bihe Yuan Branch)

粤菜 · ⭐ 4.3

No. 1, Bi Jiang Taixing Avenue

Dishes

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  Ancient Method Deep Well Roast Goose

  Ancient method deep well roast goose uses优质 young goose, processed through traditional steps like marinating, inflating, hanging, and roasting. Main ingredient is fresh goose meat, seasoned with five-spice powder, salt, soy sauce, and sugar, then slowly roasted in a deep well吊炉 for crispy skin and tender meat.
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  Curry Shrimp with Chencun Noodles

  A Cantonese-style dish featuring succulent shrimp cooked in a rich curry sauce, served with smooth Chencun noodles for a balanced and flavorful experience.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Braised Tofu with Scallop and Abalone Sauce

  A delicate Cantonese dish featuring soft tofu simmered in a rich broth of scallops and abalone sauce, offering a savory and umami-rich flavor.
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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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  Sichuan-style Water Fish with Tongue Pepper Oil

  A Sichuan dish featuring fresh carp, seasoned with tongue pepper oil and hot oil, delivering a numbingly spicy and aromatic flavor.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Fresh Sichuan Pepper Baked Goose

  A dish featuring fresh Sichuan pepper and goose, marinated and baked to perfection, delivering a numbingly spicy and savory flavor.
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  Bird's Nest Pork Ribs

  A Cantonese dish featuring slow-cooked pork ribs in a tangy yellow skin sauce, served with a crispy 'nest' crust for texture contrast.
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  Black Gold Garlic功夫 Soup

  A rich soup made with fresh garlic, black fungus, and lean meat, simmered in broth for a savory, aromatic flavor.

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