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Guang Shun Xing (Xicheng Hongchang Store)

粤菜 · ⭐ 4.4

No. 26 Beixing Street

Dishes

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  Zhongshan Crunchy Carp

  Zhongshan crispy grass carp is made primarily from grass carp, processed through special breeding and cooking techniques. The carp is raised with prolonged fasting and in flowing water, resulting in firm flesh with less fat. During cooking, it is typically steamed or braised to preserve the fish's tenderness and original flavor.
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  Young Citrus-Infused Pigeon

  Young pigeon marinated with lemongrass, ginger, and garlic, then steamed. Tender meat with a unique citrus aroma and delicious flavor.
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  Cantonese Roast Meat Platter

  The Cantonese roast meat platter is a classic Yue cuisine dish composed of various roasted meats, including roast duck, roast goose, and roasted suckling pig. These meats are carefully selected and marinated before being cooked using traditional methods, resulting in crispy skin and tender, flavorful meat with an irresistible aroma.
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  Live Bean Sprouts

  Fresh bean sprouts are a dish featuring tender sprouts as the main ingredient, typically stir-fried or blanched to preserve their bright green color and crisp texture. Minimal seasoning highlights the natural fragrance and freshness of the sprouts.
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  Hong Kong-style腊味煲仔饭

  Hong Kong-style腊味煲仔饭 is a traditional Cantonese dish made primarily with fragrant rice and seasoned with Chinese sausage and cured meats, carefully stewed to perfection. The rice absorbs the rich aroma of the cured meats, resulting in a soft and sticky texture, while the cured meats offer a savory flavor—creating a harmonious and delightful combination.
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  Chao Shan Beef Rice Noodle Roll

  Chao Shan beef rice noodle rolls are made from premium rice flour, steamed into delicate sheets as thin as cicada wings, then wrapped around tender beef and vegetables. The dish offers a smooth texture and rich nutrition.
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  Bamboo Sugar and Water Chestnut Drink

  Bamboo sugarcane lotus root drink is a sweet and nourishing beverage made primarily from bamboo sugarcane and lotus root. The preparation is simple: cut the bamboo sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer until the broth thickens. Finally, strain to obtain the clear liquid.
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  Classic Pig's Trotter Chicken Stew

  Classic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
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  Classic Peppered Pig's Stomach Chicken

  Classic Pepper Pig's Stomach Chicken Soup features cleaned pig's stomach and chicken stewed together with black peppercorns, ginger slices, and goji berries, slowly simmered to a clear broth. The stomach is tender, the chicken juicy, and the pepper aroma rich.
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  Braised Tofu and Eel in Clay Pot Rice

  Buddhist bean and eel claypot rice features rice cooked with marinated eel and fermented black beans in a clay pot, creating a crispy bottom layer. Main ingredients: rice, canned eel, and fermented black beans.
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  Shunxing Char Siu

  Shunxing char siu is made from pork tenderloin, marinated and roasted in a挂炉. The marinade typically includes soy sauce, sugar, garlic, and five-spice powder, resulting in flavorful, bright red meat. Proper heat control during roasting makes the meat crispy outside and tender inside, with a honey-like aroma.
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  Shunxing Fried Tofu Skin

  Shunxing Fried Tofu Skin is a deep-fried dish made by rolling seasoned filling into tofu skin and frying until golden and crispy. Typically filled with minced pork, scallions, and ginger, the tofu skin becomes crunchy outside while remaining tender inside.

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