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Shi Hui Farm (Dashí Branch)

粤菜 · ⭐ 3.3

No. 101, No. 1, Shibei Shagang Road, Shanxi Village, Dashí Subdistrict (near Dawei Park)

Dishes

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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Braised Pork Ribs

  A Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Lychee Charcoal-Grilled Goose

  A Cantonese classic dish featuring goose marinated and charcoal-grilled to perfection, with a sweet and savory flavor from lychee fruit.
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  Cauliflower Stir-fried with Tender Pork

  A classic Chinese home-style dish featuring cauliflower and tender pork, quickly stir-fried for a fresh, savory flavor.
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  Scallion-Flavored Chicken

  A Chinese dish featuring chicken and onions, gently stewed together and finished with a glossy sauce for a savory, aromatic flavor.
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  Stir-Fried Lettuce with Oyster Sauce

  Oyster sauce lettuce is a dish primarily made with lettuce and seasoned with oyster sauce. The preparation is simple: wash the lettuce clean, stir-fry quickly with minced garlic in hot oil, then drizzle with oyster sauce for seasoning.
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  Sizzling Sour Cabbage Tofu

  A Chinese dish featuring tender tofu and sour cabbage cooked on a hot iron plate, offering a tangy and savory flavor.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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