Carefully cook all kinds of top-quality ingredients to bring you the authentic taste of Laoguang

Dozens of ultimate Cantonese delicacies

-Caviar Teochew frozen fish rice-

"Fish rice" is fish, not rice, so don't be confused by the name Blinded! Backed by the sea and knowledgeable, Chaoshan people eat fish and have long appreciated the excellent taste of fresh seafood.

Selected mullet fish unique to Guangzhou and southern Fujian under 1kg. The fat content of up to 10% makes the meat more oily. After marinating, steam it in a pot, drain it and then cool it naturally. Garnish it with Kaluga caviar & Teochew bean paste to increase the taste when entering the mouth~

The extremely fresh food completes the first treat for your taste buds The impact, then the salty taste blooms on the tip of the tongue, and finally the sweetness of the soft fish meat creeps up to the base of the tongue. The feedback mechanism of fresh, salty and sweet flavors puts on a "taste fireworks show" in the mouth.

- Black truffle and yellow croaker pastry -

The pastries are freshly made every day. The combination of black truffle + yellow croaker is novel and unique, and all the umami flavors are firmly locked in the pastry. Tactfully, waiting for the moment it enters your mouth.

The crust is so crispy that you can count the layers with the tip of your tongue. The unique aroma of black truffles hits the nose, and the yellow croaker mushroom filling is even more delicious. Many ingredients have distinct personalities but do not compete with each other, unexpectedly achieving a balance in texture and flavor.

- Crispy Fried Fish Maw -

The raw material is the unique sensitive fish maw from southern Fujian, which is among the top sellers in the "strictly graded" fish maw rankings!

Wrapped in batter and fried, the crispy outer skin is like a veil covering the fish maw. Through the crystal deep-fried layer, the tender and crispy texture is looming.

It has the crispiness of fried food, but also retains the charming gelatinous texture. The more you chew the fish maw, the more fragrant it becomes. It is a VIP treatment given to your teeth.

- Jasmine aromatic smoked cod -

Select French deep-sea cod under 5 pounds, innovate on the traditional smoked fish method of old Shanghai, and combine exotic ingredients with Chinese cooking. It speaks directly to the hearts of foodies.

The crispy skin, tender cod meat, and salty, sour and sweet sauce create a chemical reaction together. The faint fragrance of jasmine adds a touch of sparkle to the original flavor of the rich red sauce.

- Smilax Crispy Squab -

Squabs from Zhongshan, Guangdong are only 13 days old. The meat is filled with unique sweetness. During the baking process, oil must be continuously drizzled to make the skin crispy and unmatched by ordinary baked goods.

As soon as the knife and fork came into contact, the skin made a cracking sound, forming a numb intracranial climax. The tender pigeon meat is full of juice, and the addition of smilax poria dissolves the greasiness, achieving a double balance of taste and texture.

- Deboned old goose paws and Teochew powdered liver-

Both the goose paws and foie gras are selected from 36-month-old Guangdong lion-head geese and boiled with more than 40 kinds of spices After being pampered with the prepared brine, the expressiveness of taste is instantly improved by several levels.

The goose webbing is deboned, retaining the crispy and tender texture, and you can hear the teeth crunching in joy when chewing. The foie gras is pink and soft, melting away with just a sip of the upper and lower jaws, and the strong and rich original flavor spreads throughout the mouth.

Matsutake and gongs lingered passionately in the broth made from old hens and hams for a full 6 hours. From the beginning to the end of the whole pot of soup, the taste has been constantly sublimating. One bite can make people's faces full of eyebrows.

Indonesian 5A grade bird's nest is paired with avocado puree. The fine texture slides across the tip of the tongue. The slight acidity of the plum powder and the mint leaf fragrance sneak into the mouth suddenly pop out against the natural sweet aftertaste. Richer and more lively.