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Gui Xiao Chu Guangxi Cuisine (Wuyue Plaza Branch)

广西菜 · ⭐ 4.5

Unit 4021, 4th Floor, Xincheng Wuyue Plaza, Jinchuan Road (near Gate No. 2)

Dishes

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  Flaxseed Crispy Duck

  A tender small knife duck coated in flaxseed and deep-fried to a golden crisp, offering a rich, savory flavor with a satisfying crunch.
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  Nanning Traditional Gaofeng Lemon Duck

  A signature dish from Nanning, this duck is marinated and stir-fried with fresh lemon, garlic, and chili for a tangy, spicy flavor.
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  Guilin Osmanthus Honey Glazed Ribs

  A signature dish from Nanning, featuring pork ribs marinated and glazed with osmanthus honey, resulting in a sweet, aromatic, and tender bite.
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  Old Friend Fish

  A Guangxi specialty dish made with fresh fish stir-fried with fermented black beans, chili, garlic, and pickled bamboo shoots, delivering a rich, spicy-sour flavor.
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  Bama Stone-Milled Black Tofu

  Bama Stone-Milled Black Tofu is made from local soybeans using traditional stone grinding and hand-coagulation, resulting in a smooth, fragrant texture rich in plant protein.
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  Guangxi · Laoyou Fish

  Guangxi Laoyou Fish is a specialty dish made with fresh fish and seasoned with fermented bamboo shoots, fermented black beans, chili, garlic, and other ingredients. The fish is tender, and the broth is tangy and spicy, combining the unique fermented flavor of bamboo shoots with the savory aroma of black beans, reflecting strong regional characteristics.
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  Guangxi Old Friend Fish

  A signature dish from Guangxi featuring fresh fish stir-fried with fermented black beans, chili, garlic, and pickled bamboo shoots, delivering a bold, tangy, and spicy flavor.
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  Handmade Osmanthus Rice Cake

  A traditional sweet dessert made from glutinous rice flour, sugar, and osmanthus flowers, steamed to a soft and fragrant texture.
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  Lemon Duck

  Lemon duck is a dish made with duck meat, lemon, ginger slices, and garlic. Duck is blanched to remove odor, then stewed or braised with lemon slices and seasonings, allowing the duck to absorb the lemon's fragrance and become tender.
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  Guìwèi Sour Beef Soup

  Beef slices simmered in a tangy sour broth with guìwèi flavor, combining acidity and richness.
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  Guilin Sour Radish Braised with Bama Dry Lotus Root Powder

  Guilin sour radish braised with Bama dry lotus root powder through slow cooking, combining the crisp texture of radish with the smoothness of lotus root powder. The broth is rich and flavorful, offering a layered taste experience. Main ingredients include sour radish, dried lotus root powder, and clear broth, prepared using traditional stewing methods to highlight tangy and slightly sweet flavors.
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  Oil-blasted North Sea Baby Squid

  A dish made with fresh North Sea baby squid stir-fried quickly in oil with aromatics like ginger, garlic, and scallions, resulting in a tender and savory flavor.
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  Juicy Squid

  A dish made with fresh squid quickly cooked to retain its juicy texture, seasoned with garlic and chili for a savory flavor.
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  Lo Han Guo Stone Olive Wild Boar Soup

  A nourishing soup made with wild boar meat, Lo Han Guo, and stone olive, slowly simmered for a sweet and refreshing taste.
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  Sour Bamboo Shoots with Perilla Stir-Fried Beef

  Stir-fried beef with pickled bamboo shoots and perilla leaves, a dish featuring fresh beef slices marinated and quickly stir-fried with pickled bamboo shoots and perilla leaves to retain tenderness and flavor.
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  Duck Foot Stew

  Duck foot stew is made with duck feet as the main ingredient, simmered with ginger slices, green onions, star anise, and other spices. After blanching, the duck feet are slow-cooked in a clay pot to achieve a soft, flavorful texture.

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