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Old Guangzhou Authentic Cantonese Restaurant

粤菜 · ⭐ 3.4

No. 7 Caiyun Avenue

Dishes

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  Stir-Fried Crispy Intestine Pot

  Stir-fried crispy intestines in a clay pot with garlic, ginger, onion, and green/red peppers, cooked quickly at high heat to retain crispiness and lock in juices, creating a unique aroma.
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  Stir-Fried Fresh Squid Pot

  A Cantonese dish featuring fresh squid stir-fried in a clay pot with garlic, ginger, and peppers, delivering a savory and aromatic flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Herbal Tea

  Guang-style herbal tea is a drink made primarily from various Chinese herbs, commonly including Prunella, honeysuckle, chrysanthemum, licorice, and mint. After washing the herbs, they are boiled in water, filtered, and cooled for cold consumption, known for clearing heat, detoxifying, and relieving summer dampness.
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  Cantonese Barbecue Pork Bun

  Guangdong-style barbecued pork buns are steamed buns made with fermented dough filled with minced barbecued pork. The pork is marinated and roasted from tenderloin or梅花肉, then mixed with sugar, soy sauce, and oyster sauce to form the filling.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong Style Roast Duck

  Hong Kong-style roast duck is made from a whole duck that is marinated, air-dried, and then roasted in a hanging oven. The skin is crispy while the meat is tender and juicy, typically served with sweet bean sauce and thin pancakes.
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  Stir-Fried Mustard Greens

  Stir-fried mustard greens is a Chinese dish featuring mustard greens as the main ingredient. After washing and cutting the greens into segments, they are quickly stir-fried in hot oil with seasonings to maintain their crisp and tender texture.
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  Braised Beef Shank with Radish

  Radish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.
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  Pan-Seared Deep-Sea Bass

  Fresh deep-sea bass is lightly seasoned and pan-seared to golden crispness, with tender, juicy flesh that highlights its natural flavor.
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  Pan-Seared Sea Bass

  The sea bass is cleaned, marinated with salt and cooking wine, then pan-fried until golden on both sides. Add ginger slices and scallions for aroma. The flesh is tender and delicate.

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