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Chu Ming Xuan · Guanlan

特色菜 · ⭐ 4.7

No. 257 Hong Kong Road, Pengcheng Creative Courtyard

Dishes

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  Nine-Year Cured Tangerine Burned Duck

  Duck slowly braised with nine-year-aged tangerine peel, resulting in a rich, aromatic dish with tender meat and deep umami flavor.
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  Ten-Year Ham Chicken Broth Steamed Yellow Croaker

  Fresh yellow croaker steamed with ten-year aged ham and chicken broth, resulting in a delicate, savory dish.
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  Steamed Pork with Sweet Potato and Rice Flour

  A traditional Chinese dish made by steaming pork belly and sweet potato layered with rice flour, resulting in a tender and flavorful meal.
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  Mustard Lobster

  Mustard lobster shrimp features fresh lobsters, blanched, drained, and mixed with a mustard sauce made from mustard powder, soy sauce, vinegar, sugar, and sesame oil for rich flavor and strong mustard aroma.
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  Tea-Scented Soy-Glazed Duck Tongues

  Tea-scented soy-glazed duck tongues are a Chinese dish made with duck tongues marinated and cooked with tea leaves and soy sauce. The texture is tender, with a rich tea and soy aroma, offering a unique flavor.
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  Shaoyang Big Knife Beef

  Shaoyang Big Knife Beef is a Hunan Xiang cuisine dish, mainly made with beef, sliced with a large knife and then braised or stir-fried. The meat is tender and has a rich flavor.
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  Black Truffle Scallion Braised Pig Trotter

  A richly flavored dish featuring pig trotter braised with scallions and black truffle, resulting in tender meat infused with aromatic umami.
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  Lobster Soup with Noble Rice

  Lobster soup with贵妃 rice is made by simmering fresh lobster to create a rich broth, then cooking rice into a thick porridge. It's served with贵妃 chicken slices or shredded chicken, offering a delicious broth and soft, flavorful rice.

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