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Gang Pin Teahouse (Airport Branch)

粤菜 · ⭐ 4.6

Room 1-204, YOHO Bay, Ruihang Plaza, Intersection of Zhongxin Avenue and Dong'er Road

Dishes

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  Kung Fu Sea Bass

  Kung Fu bass is made from fresh bass, marinated and steamed, then topped with a sauce made from scallions, ginger, garlic, soy sauce, sugar, and vinegar, and garnished with cilantro or green onions. Cooking emphasizes precise heat control to ensure tender, delicate fish meat.
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  双拼肠粉

  双拼肠粉是一种以米浆为原料，蒸制而成的薄皮包裹多种馅料的广式小吃。通常分为两种口味，一种为鲜虾肠粉，另一种为牛肉或叉烧肠粉，馅料置于米皮内，蒸熟后卷成条状，配以特制酱油或辣椒酱食用。
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  Stir-fried Crispy Blood Sausage

  Gai Gai Cui Sheng Chang is a Cantonese dish featuring pig intestines. Cleaned intestines are sliced and stir-fried quickly with garlic, ginger, and scallions in a hot pan to achieve a slightly charred exterior and tender interior, preserving the original flavor.
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  Stir-fried Green Beans with Chicken Crackers

  Stir-fried green beans with chicken crackers is a Chinese stir-fry dish made with green beans and chicken crackers, which are quickly stir-fried after blanching.
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  Hakka Three-Cup Chicken

  客家三杯鸡 is a Chinese dish featuring chicken as the main ingredient, using chicken thighs, rice wine, soy sauce, and sesame oil. Chicken is stir-fried with ginger, garlic, and perilla leaves, then simmered with equal parts of rice wine, soy sauce, and sesame oil until flavorful.
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  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.
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  Hong Pin Series Milk Tea

  Hong Pin Series Milk Tea is made with fresh milk, tea leaves, and sugar, blended and adjusted. It has a smooth texture, moderate sweetness, and a rich milk and tea aroma.
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  Hong Kong Pineapple Bun with Butter

  A Hong Kong street food classic: a buttery, flaky pineapple bun served warm with a slice of cold butter melting inside.
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  Hong Kong Style Shrimp Dumplings

  Fresh shrimp, pork, and bamboo shoots wrapped in delicate rice noodle skins, steamed to perfection. Delicate, savory, and bursting with shrimp flavor.
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  Fungi Simmered Handmade Fish Dumplings

  A dish featuring handmade fish dumplings simmered with various mushrooms, offering a delicate texture and rich umami flavor.
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  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.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Fresh Shrimp Wonton Beef Noodle Soup

  Fresh shrimp wontons served in a rich beef broth with soft noodles, offering a savory and satisfying meal.

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