Dong Ji Faan Din

Salty and savory threadfin fish, with tender and oily meat, and rich fish flavor. Usually cooked by salt baking or pan-searing, with crispy skin and tender meat, perfect with rice.

Boneless pork is battered and deep-fried until golden and crispy, then coated in a sweet and sour sauce. Crispy on the outside, tender and fluffy on the inside, with a balanced sweet and sour taste, a classic Cantonese dish.

A Teochew specialty, fresh oysters are mixed with sweet potato starch batter and deep-fried. Crispy edges, soft and chewy inside, each bite is full of oyster freshness, usually served with fish sauce.

Chicken pieces are stewed in a spicy and rich sauce, usually with onions, cilantro, and other ingredients. The taste is spicy and savory, the chicken is tender and flavorful, very good with rice.

Fresh grouper fillet is cut into cubes and deep-fried until the skin is crispy. The meat is white and sweet, with a crispy outside and tender inside, retaining the original flavor of the fish.

Large prawns are deep-fried with their shells on, then stir-fried with salt and pepper, minced garlic, and chili. The shells are crispy and can be eaten with the meat, salty, slightly spicy, and full of umami.

Signature Cantonese stir-fry, including fresh squid, dried squid, cashew nuts, chives, and other ingredients. Rich in texture, with a mix of crispiness and chewiness, full of wok hei, salty and appetizing.

Crispy broccoli is stir-fried with pork belly slices and seasoned with XO sauce. It has a slightly spicy seafood umami, the pork is rich but not greasy, and the vegetables absorb the essence of the sauce.

Pork chops are pan-fried and then coated with a special red sweet and sour sauce. The meat is tender and juicy, with a balanced sweet and sour taste, a home-style dish suitable for all ages.

Pork belly slices are stir-fried with green chili peppers over high heat. Rich soy sauce flavor, with a slight spiciness from the green chili peppers, the pork is fragrant and crisp, very appetizing.

Pork ribs are marinated and deep-fried until golden, with a rich garlic aroma. Crispy on the outside, tender and juicy on the inside, salty and delicious.

Tender meat slices are stir-fried with crisp chives. The chives have a unique fragrance and a crisp texture, contrasting with the smooth meat slices, with a fresh flavor.

Meat slices are stir-fried with fresh mushroom slices and a generous amount of minced garlic. The mushrooms are tender and juicy, absorbing the meat juices and garlic aroma, a simple and delicious home-style dish.

A classic Cantonese dish, deep-fried pork balls with pineapple chunks and sweet and sour sauce. The fruitiness of the pineapple balances the greasiness, crispy and sweet and sour, whetting the appetite.

Tender chicken pieces are stir-fried with crispy cashew nuts and crunchy celery. Rich in texture, with the crispiness of nuts and the freshness of vegetables, with a balanced salty and savory flavor.

Similar to sweet and sour pork, but using chicken balls. Deep-fried until golden, then coated in sweet and sour sauce and pineapple. The chicken is tender, the exterior is crispy and sweet and sour.

Chicken slices are stir-fried with mushroom slices in black pepper sauce. The black pepper has a rich spicy aroma, the chicken is tender and flavorful, the mushrooms are smooth, very appetizing.

Bean curd sheets and tofu puffs are braised in sauce. Both absorb the sauce easily, with a soft and juicy texture, full of bean and soy sauce aroma.

Chicken slices are stir-fried with mushrooms, flavored with minced garlic. The taste is relatively light, highlighting the natural umami of the ingredients, with a tender texture.

Thinly sliced bitter melon is mixed with egg batter and pan-fried until golden brown. The bitter taste of the bitter melon perfectly blends with the toasted aroma of the egg, with heat-clearing properties.

Tender tofu and minced pork are braised in a spicy doubanjiang sauce. The texture is numbing and spicy, the tofu melts in your mouth, the sauce is rich, a great dish to go with rice.

Whole or sliced eggplant is steamed until soft, then topped with a generous amount of minced garlic and soy sauce. The eggplant is soft and tender, absorbing the rich garlic aroma, with a unique flavor.

Deep-fried gluten puffs (vegetarian goose) mimic the texture of meat, served with sweet and sour sauce. Crispy on the outside, layered on the inside, a sweet and sour vegetarian dish.

Tender chicken pieces are steamed with shiitake mushrooms. The chicken retains its most tender texture, the aroma of the shiitake mushrooms infuses the chicken, with a light and fresh flavor, original taste.

Minced pork is mixed with diced dried squid and steamed into a patty. The patty is springy, and the unique salty umami of the dried squid enhances the overall flavor, a classic home-style dish.

Teochew-style congee with a sweet soup base and plenty of fresh oysters. The rice grains are distinct and not mushy, the oyster flavor blends into the soup, adding cilantro and white pepper enhances the taste.

A sweet and thick corn soup with chunks of fish maw. Smooth texture, the fish maw is tender and absorbs the soup, with a light and nourishing taste.

Goose feet and wings are braised until tender and flavorful, falling off the bone. Served with thick shiitake mushrooms and fish maw, rich in collagen, with a thick and delicious sauce.

A combination of two salt and pepper fried items, usually including lizardfish or other seafood. Crispy golden exterior, seasoned with salt and pepper, fragrant and appetizing.

Fresh squid is deep-fried and lightly battered. Stir-fried with salt and pepper and chili, it is crispy on the outside and springy on the inside, salty, slightly spicy, and excellent with drinks.

Lizardfish is extremely tender and moist. After being coated and deep-fried, it is crispy on the outside and soft on the inside, melting in your mouth like tofu. The salt and pepper seasoning enhances its umami.

Small noodlefish are deep-fried whole until crispy. Sprinkled with salt and pepper, they are crispy and delicious, like eating snacks, perfect with drinks.

Pork chops are cut into pieces, deep-fried until dry and crispy, then stir-fried with plenty of minced garlic, chili, and salt and pepper. Richly salty and savory, with a chewy texture.

Thick-cut pork chops are deep-fried until golden and crispy on the outside. Seasoned with salt and pepper, it is simple and appetizing, retaining the juices of the pork chop.

Tofu cubes are deep-fried until golden and crispy on the outside, while remaining tender on the inside. Sprinkled with salt and pepper, the texture is crispy outside and soft inside, with a blend of bean aroma and salty-spicy flavor.

A salt and pepper fried platter containing tofu, cashews, and noodlefish. Three different textures: soft, firm, and crispy, satisfying multiple cravings at once.

Eel slices are deep-fried until extremely crispy. The salt and pepper seasoning removes any fishiness, the eel slices are crisp and uniquely flavored.

A steamed dish made with eggs, century eggs, and salted eggs. Tender texture, with the flavor of different eggs in every bite, colorful, and moderately salty.

Home-style steamed egg with stir-fried minced meat. The steamed egg is as tender as pudding, and the minced meat adds texture and umami, simple and delicious.

Dried shrimp, vermicelli, and century egg are added to steamed egg. The vermicelli absorbs the umami of the egg and dried shrimp, with a rich and multi-layered texture, and intense flavor.

Handmade carp balls are deep-fried until golden and springy. Served with a special fermented clam sauce, it has a unique salty and savory flavor, a traditional flavor from the Shunde region.

Goose intestines are quickly blanched after cleaning to maintain their extreme crispiness. Usually served with soy sauce, allowing for a simple and direct enjoyment of the goose intestines' freshness and crisp texture.

Goose intestines are stir-fried with fermented black beans and green peppers over high heat. The saltiness of the black beans perfectly combines with the crispiness of the goose intestines, full of wok hei and aroma.

Crispy goose intestines are stir-fried with sweet pickled vegetables. The sweet and sour taste is appetizing and cuts through richness, enhancing the texture of the goose intestines.

Goose intestines are quickly stir-fried over high heat with premium soy sauce king. The goose intestines are evenly colored, with a rich soy sauce aroma, crisp texture, and balanced sweet and salty flavor.

Minced carp is pan-fried and cut into strips (fish floss), then stir-fried with broccoli. The fish floss is chewy and springy, the broccoli is crisp, a light and healthy dish.

Fish floss is stir-fried with seasonal vegetables (choi yuen). The sweetness of the fish and the freshness of the vegetables complement each other, with a smooth texture.

Fish floss is stir-fried with large bean sprouts. The bean sprouts are crisp and have a unique bean aroma, contrasting with the chewy texture of the fish floss, with a home-style flavor.

Tofu is stuffed with seasoned minced meat in the middle, steamed, and then drizzled with soy sauce. The tofu is tender, the filling is savory, light and nutritious.

Eggs are fried with crispy preserved turnip cubes and minced meat. The salty-sweet crispiness of the preserved turnip adds layers of texture, with a rich egg aroma, very good with rice.

Eggplant strips are deep-fried and coated with salted egg yolk stir-fried until sandy. The salty and sandy texture of the salted egg yolk coats the soft eggplant, decadent and delicious.

Various seasonal vegetables are stir-fried in curry sauce. The vegetables absorb the rich and fragrant curry flavor, slightly spicy and appetizing, with colorful presentation.

Fresh mushrooms are stir-fried with green peppers and onions, flavored with minced garlic. The onions and green peppers provide crispness and sweetness, the mushrooms are tender, and the garlic aroma is enticing.

Soft and glutinous eggplant is stir-fried with crisp green beans. Two completely different textures intertwine in the mouth, usually with minced garlic or minced meat added for flavor.

Bitter melon is braised with bean curd sheets and tofu puffs. The bean curd sheets and tofu puffs absorb the bitterness of the bitter melon and the sauce, the bitter melon is tender and flavorful, with a rich and mellow taste.

Eggplant is braised with minced pork and salted fish in a clay pot. The unique salty aroma of the salted fish permeates the soft eggplant, with a rich aroma, a divine dish for rice.

A light and sweet clay pot dish. Winter melon is sweet, and the vermicelli absorbs the essence of dried shrimp and superior broth, with a moist and smooth texture, suitable for all ages.

A clay pot dish with vermicelli and various vegetables, flavored with dried seafood. The soup is delicious, with abundant vegetables, and the vermicelli is smooth and flavorful.

A clay pot dish combining various seafood and vegetables. The sweetness of the seafood blends into the soup, the vegetables are refreshing, nutritious, and delicious.

Based on a cilantro and preserved egg soup, with vermicelli and minced pork. The cilantro has a unique and rich aroma, the soup base clears heat and reduces fire, with a fresh taste.

Fatty beef slices and vermicelli are cooked in a rich satay sauce. The satay flavor is rich and slightly spicy, the fatty beef is tender, and the vermicelli absorbs the sauce, very appetizing.

Beef brisket and tendon are braised for a long time in Chu Hou sauce until tender. The tendon is rich in collagen, the brisket is flavorful, and the sauce is thick, a classic Cantonese braised dish.

Beef brisket and tendon are served with a spicy curry sauce. The curry aroma is rich, the beef brisket is tender, usually served with potatoes, suitable for mixing with rice.

Pork ribs and ingredients are stir-fried at high heat in a clay pot, making a 'jijijiji' sound upon serving. Rich soy sauce flavor, full of wok hei, the pork ribs are fragrant and tender.

Chicken pieces are stir-fried at high temperature in a clay pot, with the sauce sizzling at the bottom. The chicken is extremely tender and flavorful, with an enticing aroma, a dish that tests the heat control.

Fried fish fillet is braised with tofu in sauce. The fish fillet's exterior absorbs the sauce, while the interior remains tender, the tofu is smooth, with a savory and home-style flavor.

Tofu is pan-fried then braised with vegetables and shiitake mushrooms. The tofu is fragrant and tender on the outside, with a rich sauce, a simple and delicious vegetarian pot dish.

Roasted pork (fire belly) is braised with tofu and bean curd sheets. The fat from the roasted pork infuses the tofu and bean curd sheets, with a rich texture and mellow flavor.

Shrimp paste and roasted pork tofu pot. The shrimp paste has a very prominent salty and unique aroma, paired with roasted pork and tofu, with a strong flavor, a traditional Guangzhou dish.

Various pork offal (such as pork liver, pork stomach, large intestine) are stir-fried and braised with plenty of ginger and green onions. The ginger and green onions remove any gaminess and enhance the freshness, with a crisp and tender texture.

Pork stomach is cleaned and then stewed with bean curd sheets and ginkgo nuts. The soup base is usually peppery, the pork stomach is crisp and springy, warming and nourishing.

Fatty eel is cut into sections and braised with roasted pork and garlic cloves. The eel is springy and rich in collagen, the roasted pork adds richness, and the garlic cloves are soft and flavorful, a luxurious and delicious dish.

A large fish head is pan-fried and then braised in a clay pot. The fish head (brain part) is tender and fragrant, absorbing the essence of the sauce, a top choice for fish lovers.

Fish head is stir-fried with plenty of ginger and green onions. The aroma of ginger and green onions removes the fishiness and highlights the sweetness of the fish head, full of wok hei.

Fish head is braised with eggplant in black pepper sauce. The black pepper is slightly spicy and appetizing, the eggplant is soft and absorbs the sauce, the fish head is smooth, with rich layers of texture.