深圳机场凯悦酒店享悦中餐厅·欢乐·宴请·聚会
粤菜 · ⭐ 4.8
West Side of Terminal T3, Shenzhen Bao'an International Airport (3rd Floor, Hyatt Regency Shenzhen Airport)
Dishes
Zhongshan Young PigeonZhongshan Young Pigeon is a traditional Cantonese dish made from fresh young pigeons, marinated and roasted over charcoal for a crispy skin and tender meat.
Chef's Recommendation: Guangxi-style Horse MackerelFresh horse mackerel marinated and steamed with ginger, scallions, and special soy sauce, highlighting its delicate texture and oceanic flavor.
Two-Headed Abalone in Dry and Wet StyleA premium two-headed abalone dish prepared using both dry and wet methods—dry abalone stewed in rich broth, wet abalone steamed to retain tenderness, served with a savory seafood sauce.
Braised Pork BellyBraised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
Crispy Pork Ribs with Osmanthus WinePork ribs marinated in osmanthus wine, then deep-fried until crispy and tender, offering a fragrant and savory taste.
Honey-glazed Char SiuHoney-glazed Char Siu is a Cantonese-style roasted pork dish marinated in a sweet soy-based sauce and glazed with honey, resulting in a glossy, flavorful, and tender meat.
Bifengtang PrawnA Cantonese dish featuring fresh prawns stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender interior.
Fresh Sauce Crispy Zhanjiang ChickenFresh Sauce Crispy Zhanjiang Chicken features tender chicken marinated in a secret broth, then air-dried and deep-fried to achieve a golden, crispy skin. Served with a fresh sauce for a balanced, savory flavor.