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Guangzhou Junshan Cuisine (He Pingli Branch)

粤菜 · ⭐ 4.7

Ground floor, Beijing Hepingli Hotel, North Hepingli Street (180 meters east of Exit B of Hepingli North Street Metro Station, south side of the road)

Dishes

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  Salted Fish and Minced Pork Eggplant Stew

  Eggplant slices stewed with salted fish and minced meat, resulting in tender eggplant infused with savory flavors from the fish and a rich texture from the meat—this is a classic home-style dish.
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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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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Seafood Sauce Noodle Pot

  Sea Emperor sauce dry-fried rice noodle pot features rice noodles with seafood like shrimp, squid, and clams, stir-fried with Sea Emperor sauce and heated in a clay pot for rich flavor absorption. No water added—relies on natural moisture and sauce thickness.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Steamed Pork Ribs with Fermented Black Bean Sauce and Chencun Rice Noodles

  Stewed pork ribs with fermented black bean sauce and Chencun rice noodles, a Cantonese dish featuring marinated pork ribs steamed or stir-fried, served with traditional rice noodles cut into strips.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Shunde Lunjiao Fried Shrimp Cake

  Shunde Lunjiao fried shrimp cakes are made with fresh shrimp, eggs, starch, and a touch of seasoning, mixed and shaped into patties, then pan-fried until golden brown on both sides. Crispy outside, tender inside, rich in flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Steam Chicken

  Shunde-style steam chicken is a Cantonese dish made with fresh chicken cooked by steaming. Whole chicken or pieces are placed in a special steamer, using high-temperature steam to keep the meat tender and juicy, typically seasoned simply with ginger slices and scallions to highlight the natural flavor.
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  Shunde Steamed Boneless Fish

  Shunde steamed boneless fish is a dish made from fresh fish meat, deboned and marinated with ginger threads and scallions before steaming. The flesh is tender and retains its natural flavor.
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  Water Chestnut Drink

  Horse chestnut water is a refreshing beverage made primarily from fresh water chestnuts (Chinese water chestnuts). The preparation is simple: wash the water chestnuts, slice them, add an appropriate amount of water, bring to a boil, then simmer gently. Finally, filter to obtain clear horse chestnut water, which can be sweetened with a small amount of rock sugar according to personal taste.

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