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Hongsheng Restaurant

粤菜 · ⭐ 4.5

Units 105 and 112, Building 2, Nanshan Meat Industry Comprehensive Building, No. 3185 Nanshan Avenue

Dishes

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  Hakka Fried Tofu

  A traditional Hakka dish made by frying soft tofu and combining it with minced meat and mushrooms for a savory, aromatic flavor.
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  Hakka Pork Soup

  A traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
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  Salt-Braised Hakka Chicken

  客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
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  Hakka Dried Vegetable Dumplings

  A traditional Hakka dish made by wrapping minced pork and dried vegetables in dough and steaming until tender, offering a savory and aromatic flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stir-Fried Intestines

  A Chinese dish made by stir-frying pig intestines with vegetables like green peppers and onions, resulting in a flavorful and crunchy texture.
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  Roast Goose Platter

  Roast goose platter is a delicacy featuring meticulously roasted goose as the main ingredient, accompanied by a variety of seasonal vegetables and flavorful sauces. The goose has crispy skin and tender meat, while the vegetables are fresh and refreshing, creating an appealing color and a rich, layered taste.
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  Steamed Chicken in Sauce

  A classic Cantonese cold dish made by poaching a castrated chicken and serving it chilled, with a savory ginger-scallion sauce.
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  Bai Lianzi Bamboo Shoot Stewed Meat Broth

  A nourishing soup made with white lotus seeds, bamboo shoots, and lean meat, slowly stewed to a rich, delicate flavor.
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  Late Bok Choy

  A Cantonese vegetable dish made with late-season bok choy, typically stir-fried simply to preserve its fresh taste and tender texture.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.

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