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China Grand Hotel · Food Street

粤菜 · ⭐ 4.2

Ground Floor, China Hotel, No. 122 Liuhua Road, Liurong Subdistrict (near Yuexiu Park)

Dishes

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  Five-Spice Salted Pork Zongzi

  A traditional Chinese rice dumpling made with glutinous rice, salted pork, and five-spice powder, wrapped in bamboo leaves and steamed.
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  Winter Melon Fish Paste Porridge

  A comforting porridge made with winter melon and fish paste, offering a light and savory taste.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
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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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  Special Char Siu Pastry

  A pastry filled with sweet and savory barbecued pork, baked to a golden crisp—classic Cantonese dim sum.
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  Half-portion Boiled Chicken

  A half portion of tender boiled chicken, prepared by gently poaching in water and served with ginger and scallion dipping sauce for a delicate flavor.
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  Green Vegetable Cream Soup with Sea Bass

  Fresh sea bass is gently steamed in a rich green vegetable cream soup, featuring peas and broccoli for a delicate, savory flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Pan-fried Yellow Croaker

  Pan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.
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  Fresh Shrimp Bamboo Pole Wonton Noodles

  Fresh shrimp and handmade bamboo pole noodles with savory wontons, served in a light broth for a classic Cantonese comfort dish.

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