Haitang
粤菜 · ⭐ 4.8
4th Floor, Yi Zhong Crown Plaza Hotel
Dishes
30-Year-Aged Tangerine Peel Bird's NestA premium dish made from 30-year-aged tangerine peel and high-quality bird's nest, gently simmered to create a delicate, sweet flavor with rich nourishing properties.
Angus Grass-Fed Ribeye SteakPremium Angus grass-fed ribeye steak, tender and juicy, seared to perfection with a rich flavor.
Salt-Baked Chicken FeetA traditional Hakka dish made by marinating chicken feet in salt and spices, then steaming or baking until tender and flavorful.
Tea-Smoked Pork Hand-GrabA dish of pork leg smoked with tea leaves, tender and fragrant, traditionally eaten by hand with dipping sauce.
Soft-Hearted Dried AbaloneSoft-Hearted Dried Abalone features tender, slow-cooked dried abalone with a silky center, served in rich broth for a luxurious taste.
Cantonese Clear Soup Shark FinA Cantonese delicacy featuring shark fin simmered in clear broth with chicken and ham, known for its delicate flavor and smooth texture.
Baozi RiceBaozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
Delicious Radish PeelA refreshing cold dish made from radish peels, marinated with garlic, chili, vinegar, and sesame oil for a crisp and tangy flavor.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Super Big Fried Dough StickA large, crispy fried dough stick made from fermented flour, commonly served as a breakfast item with soy milk or congee.