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
Kung Fu Sea BassKung 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.
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。
Stir-fried Crispy Blood SausageGai 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.
Stir-fried Green Beans with Chicken CrackersStir-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.
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.
Dry-Fried Beef Rice NoodlesDry-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.
Hong Pin Series Milk TeaHong 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.
Hong Kong Pineapple Bun with ButterA Hong Kong street food classic: a buttery, flaky pineapple bun served warm with a slice of cold butter melting inside.
Hong Kong Style Shrimp DumplingsFresh shrimp, pork, and bamboo shoots wrapped in delicate rice noodle skins, steamed to perfection. Delicate, savory, and bursting with shrimp flavor.
Fungi Simmered Handmade Fish DumplingsA dish featuring handmade fish dumplings simmered with various mushrooms, offering a delicate texture and rich umami flavor.
Cured Meat Clay Pot RiceLaba 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.
Pineapple BunThe 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.
Steamed Chicken Feet with Fermented Black Bean SauceSteamed 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.
Fresh Shrimp Wonton Beef Noodle SoupFresh shrimp wontons served in a rich beef broth with soft noodles, offering a savory and satisfying meal.