Guangzhou Shredded Chicken (Zhangcun Branch)
粤菜 · ⭐ 3.4
Fuxing Apartment
Dishes
Signature Shredded ChickenSignature shredded chicken made with thigh meat, hand-torn after cooking, mixed with scallions, cilantro, and cucumber slices, then dressed in a sauce of soy sauce, vinegar, sugar, garlic, and chili oil.
Signature Shredded ChickenA tender shredded chicken dish made with slow-cooked chicken in a secret sauce, served with herbs and a special dressing.
White Cut ChickenA classic Cantonese cold dish made by poaching chicken in boiling water and serving it chilled, with a simple ginger-scallion sauce to enhance its natural flavor.
Steamed Baby Bok ChoySteamed Baby Bok Choy is a refreshing vegetable dish featuring tender baby bok choy as the main ingredient. The preparation is simple: wash the baby bok choy, briefly blanch it in boiling water to retain its crisp and tender texture, then mix gently with a light seasoning of minced garlic, salt, and sesame oil.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
Canned CokeA carbonated soft drink made from water, high fructose corn syrup, caramel color, phosphoric acid, caffeine, and natural flavors, packaged in a can for immediate consumption.
Honey-glazed Barbecue PorkHoney-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
Spicy Torn ChickenA cold dish made by tearing cooked chicken into strips and mixing with spicy seasonings like chili, Sichuan pepper, garlic, and ginger for a bold, aromatic flavor.
Spicy Shredded ChickenShredded chicken marinated in spicy sauce, tender and flavorful.
Salt-Baked Chicken with Bone AromaA classic Cantonese dish made by marinating chicken and slow-cooking it in salt, resulting in tender, flavorful meat with a rich bone aroma.