Huatian Chinagora restaurant

A value set including appetizer, main course, dessert, wine, and coffee. Rich in dishes, covering classic Chinese cuisine. Suitable for weekday lunch or dinner.

Shredded kelp salad, with a crisp texture. Usually seasoned with vinegar, minced garlic, and chili oil, it's sour, spicy, and appetizing.

Crispy wood ear mushrooms with aged vinegar and pickled peppers. Refreshing and appetizing with a perfect balance of sour and spicy flavors, a healthy appetizer.

Deep-fried small fish, crispy outside and tender inside. Even the bones are fried crispy, savory and delicious, suitable as a snack with drinks.

Thick and crisp jellyfish head, soaked in aged vinegar sauce. Served with cucumber shreds, it's cool, refreshing, and intensely sour.

Crisp celery shreds tossed with five-spice tofu shreds. Rich in texture, the freshness of celery complements the savory flavor of tofu.

Chicken feet pickled in wild chili juice. Skin is crisp and tender, with a deeply sour and spicy flavor, a classic bar snack.

Marinated radish skin, retaining the crispness of the radish. Sweet, sour, and slightly spicy, very appetizing.

Salad with shredded chicken as the main ingredient. Served with vegetables, it's refreshing and low-fat.

Salad with imitation crab sticks or crab meat. With a sweet seafood flavor, usually served with mayonnaise.

Fresh shrimp balls with vegetables in a salad. Shrimp is Q-bouncy, refreshing, and healthy.

Fresh large lobster, with plump and firm meat. Ginger and scallion stir-fry brings out the umami, while sashimi allows you to taste the original sweetness.

Smaller lobsters or crayfish. Ginger and scallion preparation is delicious, while salt and pepper preparation is crispy and flavorful.

Shrimp deep-fried until crispy, then stir-fried with salt and pepper. The shells are savory and crispy, and the shrimp meat is sweet and tender.

Fresh shrimp balls stir-fried with fresh asparagus. Fresh in color, crisp and light in texture.

Steamed fresh scallops with garlic and vermicelli. The scallops are tender, and the vermicelli, having absorbed the garlic aroma and sauce, is delicious.

A deep-sea fish with fine, less-bony flesh. Steaming best brings out its freshness, with a creamy, tender texture.

A common, high-quality edible fish. The flesh is white and tender. Steamed or cooked with chopped chili are both popular.

Fresh conch meat. Ginger and scallion stir-fry preserves the original flavor, while the dry pot preparation is spicy and rich, with a crisp and chewy texture.

Various seafood (such as squid, shrimp, shellfish) cooked in a dry pot. Spicy, numbing, fresh, and fragrant, with abundant side ingredients.

Baby cuttlefish cooked in a dry pot. Q-bouncy texture, spicy and flavorful.

Two classic preparations for fresh shrimp. Dry-braised is spicy and rich, while sweet and sour is appetizing.

Deep-fried fish fillets drizzled with Thai sauce. A unique flavor combining sweet, sour, and spicy.

A world-renowned Beijing delicacy. Three ways usually refer to: duck skin dipped in sugar or wrapped in pancakes, sliced duck meat, and duck carcass soup. Crispy skin and tender meat, with elaborate eating methods.

A representative of Cantonese roasted meats. The duck skin is golden red and oily, the meat is flavorful, chopped with bone, and rich in juices.

Pork roasted with maltose and honey glaze. Red and shiny in color, the meat is tender and sweet.

Boneless Cantonese roasted duck. Convenient to eat, each bite is a crispy skin and tender meat delight.