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Tao Yuan Yi Hao · Garden Private Cuisine · Authentic Shunde Cuisine (Xijiao Branch)

特色菜 · ⭐ 4.3

No. 10, Wu Fang Xin Road, Xi Jiao Village, Bei Jiao Town

Dishes

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  Ancient-Style Cumin Lamb Ribs

  Ancient-style cumin lamb ribs feature tender lamb ribs marinated in traditional spices and slow-roasted to perfection, delivering a rich, aromatic flavor.
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  Four Seasons Dual-Color Tofu

  A creative Chinese dish featuring layered white and yellow tofu, naturally colored with ingredients like pumpkin, steamed to a silky texture and served with a light sauce.
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  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
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  Skillful Squid Cake

  A dish made from fresh squid and pork mince, hand-formed and pan-fried to a golden crisp, offering a savory and tender bite.
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  Special Sea Bass

  Fresh sea bass steamed with ginger, scallions, and garlic, resulting in tender and flavorful meat.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Double Pepper Mandarin Fish

  A dish featuring fresh mandarin fish stir-fried with green and red peppers, offering a spicy and aromatic flavor with tender fish meat.
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  Spicy Cumin Beef Cubes

  Tender beef cubes stir-fried with cumin and spices, delivering a fragrant and slightly spicy flavor.
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  Braised Carp Cake

  A Cantonese delicacy made from minced carp meat mixed with egg white and starch, then pan-fried to a crispy exterior and tender interior.
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  Black Garlic Pork Rib Soup

  A savory soup made with black garlic and pork ribs, slowly simmered to blend sweet fermented garlic with rich meat flavor.
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  Black Gold Garlic功夫 Soup

  A rich soup made with fresh garlic, black fungus, and lean meat, simmered in broth for a savory, aromatic flavor.

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