Guwei Family Banquet
粤菜 · ⭐ 3.6
No. 27-9, Sui Shi Avenue
Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Ancient Method Steamed Mountain Creek EelFresh mountain creek eel steamed using traditional method, served with ginger and scallions for a delicate, savory flavor.
Salted Egg Yolk Stir-fried Bitter MelonA Chinese home-style dish featuring bitter melon stir-fried with salted egg yolk, offering a savory and slightly bitter taste.
招牌蜜汁叉烧招牌蜜汁叉烧以猪里脊肉为主料，经过腌制后烤制而成。腌制时使用蜂蜜、生抽、老抽、蚝油、五香粉等调料，使肉质入味。烤制过程中不断刷上腌料，形成外层焦香、内里多汁的口感。
Chaozhou Braised Meat PlatterA classic Cantonese cold dish featuring pork trotters, duck gizzards, eggs, and tofu pouches braised in a secret sauce, resulting in a rich, savory flavor.
Steamed Free-range ChickenA classic Cantonese dish featuring free-range chicken poached until tender, then chilled and sliced, served with a simple dipping sauce for a fresh, savory taste.
Perilla Bean and Eggplant Stir-fryA stir-fry featuring perilla leaves, green beans, and eggplant, seasoned with savory sauce and lightly cooked to retain texture.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Guwei Supreme Roast GooseA premium roast goose made from free-range ducks, marinated, air-dried, and roasted to perfection for a crispy skin and tender meat.
Prawn Stir-fry in BatterPrawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.