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Shan Quan Xiao Guan • Bai Nian Tang Fang (Poly Time Square Branch)

粤菜 · ⭐ 4.1

5th Floor, North Tower, Zhonghuan Plaza, No. 332 Huanshi East Road

Dishes

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  [Signature] Pan-Fried Stuffed Mountain Spring Tofu

  [Signature] Pan-Fried Stuffed Mountain Spring Tofu is a dish featuring tender tofu made with high-quality mountain spring water. The main preparation involves cutting the tofu into blocks, hollowing out the center, and stuffing it with a filling made from minced pork, diced shiitake mushrooms, dried shrimp, and other seasonings. The stuffed tofu blocks are then pan-fried in oil until both sides turn golden brown and slightly crispy. Finally, a small amount of broth or sauce may be added for brief braising, allowing the tofu to absorb the flavors. The finished dish has a slightly crispy exterior while the interior remains tender and smooth, with a savory filling.
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  Three-Cucumber Juice Stir-Fried Shrimp

  Fresh shrimp stir-fried with juice from three types of green onions—white, green, and chopped—for a fragrant, savory dish.
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  Sweet and Sour Pork with Mixed Fruits

  A sweet and sour pork dish featuring mixed fruits like pineapple, bell pepper, and carrot, stir-fried in a tangy sauce.
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  Ancient Method Crystal Chicken

  A dish made by steaming a whole chicken marinated with traditional methods, resulting in tender, translucent meat that retains its natural flavor.
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  Ancient Method Black Barbecue Pork

  Ancient method black barbecue pork is made from premium pork belly marinated in a secret sauce and slowly roasted to achieve a glossy finish and rich, sweet-savory flavor.
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  Wey Lemon and Coriander Stem Stewed Pork

  A traditional Chinese stew featuring fresh Wey lemon, coriander stems, and pork belly, slow-cooked to perfection for a tangy, savory flavor.
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  Premier Minister's Crispy Squab Pigeon

  A Cantonese dish featuring tender squab pigeon marinated, air-dried, and deep-fried to a golden crisp, served with sweet soy sauce or salted pepper.
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  Salt-Baked Chicken

  A dish of chicken slowly cooked in salt, resulting in tender and flavorful meat with a subtle salty taste.
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  Honghu Lotus Root and Peanut Pot

  Honghu Lotus Root and Peanut Pot is a stewed dish featuring Honghu's specialty lotus root and peanuts as the main ingredients. Key components include Honghu lotus root (cut into chunks), peanut kernels, pork bones or spare ribs, and sometimes red dates and goji berries. During preparation, the pork bones are first blanched to remove any gaminess, then placed in a clay pot along with soaked peanuts and lotus root chunks. Sufficient water is added, brought to a boil over high heat, then simmered on low heat for 1-2 hours until the lotus root becomes soft and powdery, the peanuts tender, and the broth turns milky white. A small amount of salt may be added to taste at the end. The dish yields a rich broth that highlights the natural flavors of the ingredients.
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  Braised Goose with Chaozhou Flavor

  A dish featuring goose braised in a special sauce from Chaozhou, known for its rich flavor and tender meat.
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  Pan-fried Tofu with Mountain Spring Filling

  A dish featuring tender tofu stuffed with minced meat or shrimp, seasoned with mountain spring water and pan-fried until golden.
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  Steamed Sea Bass with Scallion Oil

  A delicate dish of steamed sea bass seasoned with scallions and finished with fragrant scallion oil, highlighting the fish's natural freshness.
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  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.

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