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Haixuan Restaurant

粤菜 · ⭐ 3.1

Opposite China Tobacco Guangzhou Company (JUANYAN No. 1 Factory), Biying Road, Chigang Datang

Dishes

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  Chicken Feet

  Fengjiao is a traditional dish made primarily from chicken feet. The preparation involves first boiling the chicken feet, then frying or steaming them, and finally marinating them in a specially prepared seasoning. It has a bright red color, soft skin, and crispy tendons and bones.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Fruit-Infused Grilled Pork Cutlet

  Pork tenderloin marinated in fruit juice, pan-seared and baked to perfection for a juicy, tangy flavor.
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  Salted Pepper Squid

  Fresh squid is marinated, fried until crispy, then stir-fried with salt and pepper for a savory, slightly spicy flavor.
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  Sea Snail Delicacy Pot

  A rich stew featuring fresh sea snails, scallops, and shrimp, simmered with dried abalone and ham in a savory broth.
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  Clear Crystal Chicken

  A delicate dish made with chicken breast, steamed to perfection and served with fresh vegetables for a light, refreshing taste.
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  Poached Local Chicken

  A classic Cantonese cold dish made with fresh local chicken, poached until tender and served chilled, often with ginger and scallion sauce.
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  Boiled Shrimp

  Steamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.

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