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Da Tou Kang

粤菜 · ⭐ 3.7

No. 21, Baoning Road

Dishes

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  拆鱼羹

  拆鱼羹是一道以鱼肉为主要食材的汤羹类菜品，通常选用草鱼、鲫鱼等淡水鱼，将鱼肉拆成细丝后与高汤一同煮制，加入蛋清、淀粉勾芡，使汤汁浓稠。可搭配火腿、香菇、笋片等辅料提升风味。
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  Almond Taro Roll and Water Chestnut Leek Roll Duo

  A dual roll dish featuring almond-taro rolls and water chestnut-leek rolls, combining soft, sweet taro with crunchy nuts and fresh vegetables for a balanced flavor.
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  Sand Ginger White-Cut Chicken

  Sand ginger white-cut chicken is a Cantonese dish featuring tender chicken poached in boiling water, then chilled for smooth texture. Served with a sauce made from sand ginger (kaempferia), it's garnished with ginger or soy sauce.
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  Fried Spring Rolls

  A traditional Chinese snack made by wrapping vegetables or meat in spring roll wrappers and deep-frying until crispy.
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  Steamed Goose

  A classic Cantonese cold dish made by poaching goose and serving it chilled, preserving its natural flavor and tender texture.
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  Mustard Greens Fish Balls

  Fresh fish meat is hand-made into fish balls and quickly stir-fried with mustard greens. The fish balls are tender and elastic, while the mustard greens are crisp and refreshing, offering a rich textural contrast.
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  Sichuan-style Steamed Fish with Sichuan Peppercorns

  A traditional Sichuan dish featuring fresh fish steamed with Sichuan peppercorns, ginger, and scallions to create a fragrant, numbingly spicy flavor.
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  Steamed Pearl Fish

  A Cantonese dish featuring steamed pearl fish with ginger and scallions, known for its tender texture and fresh flavor.
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  Raw Fish Slices

  Fish sashimi is a dish primarily made with fresh fish meat, typically using delicate and tender fish species. The fish is carefully prepared and sliced into thin pieces, then served with accompaniments such as scallions, ginger, and garlic, along with a specially crafted sauce. The preparation emphasizes the freshness of ingredients and the precision of knife skills, ensuring each slice of fish maintains optimal texture and flavor.

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