Mingji Nansha Banquet (Tianhou Temple Store)
粤菜 · ⭐ 3.9
2nd Floor, Nansha Hong Kong Chinese General Chamber of Commerce Building, No. 162, South Gangqian Avenue, Nansha District
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Braised Chicken FeetBraised chicken feet is a dish made primarily from chicken feet, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The braising liquid typically includes spices like star anise, cassia bark, bay leaves, Sichuan pepper, ginger, and green onions, along with seasonings such as soy sauce, sugar, and salt.
Oil and Salt Steamed Fish BellyA Cantonese dish featuring fresh fish belly steamed with oil and salt, resulting in tender, savory meat.
Stir-Fried Chinese CabbageStir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
Steamed Sand ShrimpA dish made with fresh sand shrimp steamed with ginger and scallions, preserving the natural sweetness and tenderness of the shrimp.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Stewed DuckA traditional Chinese dish made by slow-cooking duck meat in a clay pot, resulting in tender and flavorful meat.
Big Shrimp DelightA dish featuring fresh large shrimp stir-fried with garlic, ginger, and chili for a rich, savory flavor.
Crispy DuckCrispy duck is made from duck, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy, typically served with sweet bean sauce, scallions, and thin pancakes.
Lotus Root and Pork StewA savory stew made with lotus root and pork, slow-cooked to perfection for a rich, comforting flavor.
Steamed Yellow Croaker with Black Bean SauceSteamed Yellow Croaker with Black Bean Sauce is a Chinese dish made with yellow croaker fish, black bean paste, ginger, and scallions. It highlights the aroma of black bean sauce and the tenderness of the fish.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Gold-Grade Fragrant Spicy ChickenGold-Grade Fragrant Spicy Chicken is a Chinese dish made with chicken and spices such as Sichuan pepper and chili. The chicken is tender, with a spicy and fragrant flavor.