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Min Hua Ice Parlor (Panyu Tianhe City Branch)

粤菜 · ⭐ 3.5

Shops No. 507–509, 5th Floor, Tianhe City Zone A, No. 366, East Hanxi Avenue

Dishes

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  Pineapple Bun

  A sweet Hong Kong-style bun with a crispy crust and soft interior, often filled with cream or jam. Made from wheat flour, sugar, butter, eggs, and pineapple-patterned dough.
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  Shrimp Toast

  A Hong Kong-style appetizer made by frying toast stuffed with shrimp, egg, and seasonings until golden and crispy.
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  Gou Jiang Pork Liver Beef Soup with Rice Noodles

  This dish features pork liver, beef, and ginger simmered in a savory broth with rice noodles. The soup is rich and aromatic, with tender pork liver, flavorful beef, and soft, absorbent noodles.
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  Guangzhou First Big

  A fusion dish featuring fresh shrimp, special sauce, and seasonal vegetables, prepared using steaming and quick stir-frying techniques to preserve natural flavors.
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  Guangzhou's Original Big Men Pineapple Bun

  Guangzhou's Original Big Men Pineapple Bun is a sweet bread made from flour, yeast, sugar, and butter. It has a crispy outer layer and a soft interior, often topped with coconut or sesame.
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  Minhua Four Treasure Rice

  Minhua Four Treasure Rice is a dish made with rice and four main ingredients: chicken breast, shrimp, carrot, and green peas. These are stir-fried and mixed with rice, then seasoned with a little soy sauce, salt, and oil.
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  Minhua's Soul-Stealing Rice

  Minhua's melancholic soul-filling rice is a rice dish topped with chicken, egg, carrot, and green peas. Cook chicken cubes, then stir-fry with beaten egg, diced carrot, and peas before serving over hot rice.
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  Freshly Baked Custard Tart

  A freshly baked custard tart with a flaky crust and creamy filling, made from eggs, milk, and sugar.
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  Wongok Pineapple Bun

  A Hong Kong-style bun with a crispy, pineapple-like crust and soft, sweet interior, made from flour, sugar, butter, and eggs.
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  Lemon Tea

  Lemon tea is a beverage made primarily from lemons and tea leaves. The preparation involves slicing lemons, adding them to the tea leaves, and steeping with hot water. Once the tea aroma blends with the lemon's acidity, sugar or honey can be added according to personal taste.
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  Flowing Burst Sido

  A stir-fry dish made with broccoli and eggs, where blanched broccoli is cooked with beaten eggs to create a tender outer layer with a slightly runny center.
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  Braised Pig's Blood with Leek in Clay Pot

  A traditional Chinese dish made by slow-cooking pig's blood and leeks together in a clay pot, resulting in a rich, savory flavor and tender texture.
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  Iron Plate Minced Pork with Green Beans and Preserved Vegetable

  A stir-fried dish of green beans, minced pork, and preserved vegetable, cooked quickly on an iron plate for a savory, aromatic flavor.
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  Creamy Milk Tea

  Hong Kong-style milk tea is a beverage made primarily from high-quality black tea and fresh milk. The preparation involves brewing the black tea to its optimal strength, then mixing it with an appropriate amount of fresh milk. By stirring thoroughly, the two ingredients blend seamlessly, resulting in a silky texture and rich tea-milk flavor.
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  Chicken Cutlet Fried Egg Tom Yum Soup Ramen

  A fusion dish featuring pan-seared chicken cutlet, fried egg, and spicy-sour tom yum soup served with instant ramen noodles.

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