Yan Gongguan · Shunde Garden Style Private Cuisine (Beijiao Branch)
粤菜 · ⭐ 4.0
No. 15 Yingjiang Road, Beijiao Town (former Douning Primary School)
Dishes
4A Beef and Wild Mushroom BakePremium 4A beef combined with fresh wild mushrooms, baked to perfection for a rich, savory dish.
Yunnan Wild Mushroom VarietyA diverse selection of wild mushrooms from Yunnan, including beefsteak, chicken mushroom, and matsutake, prepared by stir-frying or stewing to highlight their natural freshness.
Buddha Jumps Over the WallBuddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
Canadian Scallop SashimiFresh Canadian scallop sliced and served raw, highlighting its delicate texture and natural ocean flavor.
Signature Pumpkin CakeA sweet and crispy treat made from fresh pumpkin, rice flour, and sugar, pan-fried to golden perfection.
Signature Scallion Oil Baked Soft-Shell CrabFresh soft-shell crab is delicately baked with scallion oil, resulting in tender meat and aromatic flavor.
Local Softshell Turtle DishA dish made with fresh softshell turtle, seasoned with ginger, scallions, and garlic, simmered or braised to perfection.
Scallion Crispy ShrimpFresh large shrimp are coated with a thin layer of starch and deep-fried until crispy. Tossed with chopped scallions and a touch of seasoning, highlighting the aroma of scallions and the sweet freshness of shrimp, with distinct textural layers.
Shunde Fish SaladA traditional cold dish from Shunde, Guangdong, made with fresh fish slices and assorted vegetables, served with a special sauce for a refreshing and savory taste.
Chicken and Duck Feet StewChicken and chicken wing stew, made by simmering chunks of chicken and wings with ginger slices, green onions, and other seasonings in a clay pot or slow cooker until tender.