Life of Guangzhou - Best Choice

Guangzhou, the place of origin of Guangdong Cuisine, offers more than 2,000 kinds of dishes, which represent all strong points of various cuisine styles in China. Prepared with high-quality materials, and varied ingredients, Guangzhou Cuisine is composed of light, delicious, refreshing and nutritious dishes with sour, sweet, bitter, spicy, salty and delicious tastes. Many dishes are good to the people's health.

Manchu and Han Banquet 满汉全席
First promoted by the Guangzhou Restaurant in 1987, Manchu and Han Banquet was evolved from large imperial banquets held during the Qianlong reign period of the Qing Dynasty. The banquet consists of 108 courses, and may last three days, fully displaying Chinese traditional catering culture.

Eight Immortals Banquet 八仙宴
Eight Immortals Banquet, which was created on the basis of a popular fairytale about the eight immortals, makes the Guangzhou Panxi Restaurant famous. Each course is named after an immortal, plus unique tableware. etiquette and service. The banquet starts from the gathering of the eight immortals, and ends at the eight immortals crossing the sea, full of interest.

Aromatic Pot
Evolved from "Monk Jumps over Wall," a famous dish from Fuzhou, Aromatic Pot is made of various ingredients, such as chicken, goose, duck, fish's lip, dried mushroom, etc., which have been cooked separately beforehand, plus some Shaoxing cooking wine. Richly fragrant, this dish is nutritious and is suitable for people to eat in winter.

Eight Treasures in White Gourd Cup 八珍
It is a course peculiar to the Panxi Restaurant in Guangzhou. Soup is prepared with a white gourd as a container, hence the name. Pleasing to both the eye and the mind, this delicious dish is the best food at the height of the summer.

Baiyun Pig's Trotters 白云猪手
As one of the famous traditional dishes of Guangzhou, this course is made of pig’s trotters soaked in spring water from Baiyun Mountain, hence the name. This dish is sour and slightly sweet, fat but not greasy, with refreshing and crisp skin.

White Cut Chicken 白切鸡
(slices of boiled chicken served cold with soy sauce and other condiments)
As one of the commonest chicken dishes in Guangdong Cuisine, White Cut Chicken is easy to be prepared. This dish features tender and delicious meat, and original taste and juice.

Soy Sauce Shark's Fin 酱鱼翅
As a famous dish of the Guangzhou Dasanyuan Restaurant, this dish is made with high quality shark's fin after meticulous preparations. Chefs pay great attention to the duration and degree of heating and cooking while preparing this dish. If a guest picks up a ready-made shark's fin with chopsticks, the cooked shark's fin will naturally form an oval shape, which tastes crisp and delicious.

Roast Piglet with Crisp Skin 烤乳猪
Roast Piglet with Crisp Skin is a traditional dish in Guangdong Cuisine with a history of more than 1,400 years. As early as in the Southern and Northern dynasties (420-581), Guangdong chefs were good at preparing roast piglet. Roasted with an open stove, Roast Piglet features a beautiful golden yellow color with crisp skin.

Banquet of Refreshments
Panxi Restaurant enjoys the highest reputation of producing refreshments in Guangzhou. At such banquet, various kinds of refreshments are served in a good order: First small pastries, then pastries in soup, main refreshments, sweet snacks and finally desserts, in addition to a delicate, refined and graceful atmosphere.

Dongjiang Hakka Cuisine
Dishes, which are popular in Heyuan region, are known as Hakka Cuisine. Fat, salty and well done, many dishes of Hakka Cuisine can help nourish yin, qi and the kidney, reduce heat, clear the lung, brighten the eyes, and improve the skin. Famous dishes include Dongjiang Salted Chicken, Dongjiang Bean Curd with Filling, Salty and Fragrant Chicken, Crystal Duck, Mandarin Fish in Soup, Steamed Chicken, Beef Set Meal, Delicacies from Xingang Lake, in addition to local refreshments, such as Bawanghua Rice Noodles, and Niujin Cake.

Dongjiang Salted Chicken 客家咸鸡
It is a famous traditional dish in Hakka Cuisine, featuring a golden yellow color, crisp and tender meat and a fragrant smell.

Grass Carp in Clear Soup 清汤鲤鱼
With grass carps bred in local high-quality waters as raw materials, this dish is prepared with various kinds of seasonings, featuring tender, delicious and refreshing fish meat.

Crystal Chicken 水晶鸡
It is a newly created Hakka dish, with a yellow and bright color, delicious original juice, tender meat and a good smell.

Dongiiang Bean Curd with Filling 东江豆腐
This dish is prepared with traditional Hakka cooking techniques, with smooth and tender bean curd, delicious filling, hot soup and a fragrant smell.

Mandarin Fish in Soup 鱼汤
Meticulously prepared with mandarin fish from Wanlu Lake, this dish is peculiar about skills in the use of a kitchen knife, with a milky white color, a delicious taste and refreshing, sweet and tender meat.

Three Treasures with Filling 三珍
This dish is composed of bitter gourds, peppers and eggplants with filling, with three different colors, beautiful shapes and a unique taste.

Big Basin Dish
Big Basin Dish consists of 15 courses, prepared with a big wok heated with firewood. Through stir frying, deep frying, boiling, braising and stewing, more than 10 courses are placed in a big basin. The course on the top is chicken and duck, implying that birds return to the nests. Since ancient times, the people in Guangdong coastal areas, New Territories in Hong Kong and Southeast Asia have followed the custom of eating Big Basin Dish on the Lantern Festival, which falls on the 15th day of the first lunar month.