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Ahuanggang Szeh Lo (Xicheng Branch)

粤菜 · ⭐ 3.7

Xinju Dongli

Dishes

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  Long-lasting Duck Neck

  Jiujiu duck neck is a cooked delicacy made primarily from duck neck, processed through marinating and braising. The duck neck is soaked in various spices and seasonings, then slowly simmered in a seasoned broth to fully absorb the flavors.
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  Five-Spice Beef Tongue

  Five-spice tongue is a dish made from pig's tongue, blanched, sliced, marinated with five-spice powder, soy sauce, and cooking wine, then stewed or braised to infuse flavor. The finished dish has a bright red color and a soft, elastic texture.
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  Large Flatbread

  A large flatbread made from flour, crafted through steps including mixing, kneading, rolling, and baking. It has a golden, crispy surface and a soft interior, and can be enjoyed with various ingredients.
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  Sichuan-style Pickled Chicken Feet

  Spicy pickled chicken feet is a cold dish made by marinating boiled chicken feet with spicy peppers, garlic, ginger, and green onions. The chicken feet are de-nailed, boiled until tender, then soaked in seasoned sauce to absorb flavor.
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  Cantonese Roast Goose

  Hong Kong-style roast goose is a traditional Cantonese dish made from a whole goose, marinated, air-dried, then roasted in a挂炉. The skin is crispy while the meat inside is tender and juicy, seasoned with five-spice powder, soy sauce, sugar, garlic, and brushed with oil during roasting to maintain color and texture.
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  Pork Cartilage with Delicacy Pork Head Meat

  Pork cartilage and flavorful pork head meat are combined; pork cartilage is blanched and stir-fried, while pork head meat is boiled and sliced. Both are mixed and seasoned, then tossed or stir-fried for a rich texture.
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  Sweet Baked Flatbread

  Sweet buns are made from flour with sugar and oil, rolled into round shapes, brushed with oil, and baked until golden and crispy on the outside, soft and sweet inside.
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  Braised Chicken Thighs

  Braised chicken thighs are a Chinese dish made with chicken thighs, blanched and then stewed with soy sauce, sugar, and cooking wine. It has a red color and tender meat.
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  Spicy Small River Shrimp

  Spicy small river shrimp is a dish made with fresh small river shrimp, seasoned with chili, ginger, and garlic. Clean the shrimp, stir-fry in oil, add chopped chili, ginger slices, and garlic, then cook until the shrimp turn red and release fragrance. Season and serve.
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  Duck gizzard

  This duck gizzard dish uses fresh duck gizzards as the main ingredient, which are carefully processed and marinated with appropriate seasonings. During cooking, you can choose methods such as stir-frying, grilling, or boiling to ensure the gizzards absorb flavor while maintaining a tender texture.
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  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.
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  Spicy Duck Neck Bones

  Spicy duck neck bones are made from fresh duck neck bones, marinated to absorb flavor, then deep-fried at high temperature until golden and crispy, finally mixed with a specially prepared spicy and numbing seasoning.

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