Hotels and Chinese restaurants in Shatin District Da Tan Dim Sum @ Guo Sui Xuan

Guo Sui Xuan (Shatin) 📍 1-2F, Royal Hotel, 8 Pak Hok Ting Street, Shatin I went to "Guo Sui Xuan" on the first floor of Royal Hotel, Shatin. I had eaten at the Wan Chai branch before and the quality was good. I happened to pass by Shatin and decided to go in for a feast. The quality is guaranteed. The newly opened Hong Kong-style teahouse has a spacious environment and is full of light. It offers a variety of discounts, discount packages, etc., and you can also sigh at the fat-reducing and greasy Tieguanyin. Fried Dumplings in Lei Tang: Hot and spicy, the skin is crispy, and the outer layer is covered with sesame seeds. After frying or baking, the sesame seeds are crispy and crispy. The inner layer is made of glutinous rice flour. It is soft and chewy when eaten hot, and bursts when bitten. It is warm and thick, sweet but not greasy. Steamed radish cake with cherry shrimp: The outer layer is soft and tender, and the inner layer is dense. The steamed radish cake has a soft texture, with the natural sweetness and moisture of shredded radish, and it melts in your mouth. After being stir-fried, the cherry shrimp has a strong aroma, and after being steamed, it still retains a slightly crispy texture, which contrasts with the soft and tender radish cake. Xiangmiao beef intestines: The skin of the rice noodle rolls is very soft and glutinous, the beef is sufficient and fragrant, and the beef is added with water chestnuts. It is enough to eat and the portion is full, and each old one is very old. Health-preserving medicinal chicken feet: The medicinal fragrance is elegant, and the soup base will have a faint aroma of Chinese medicine, such as the slightly bitter and sweet angelica, the sweetness of astragalus, and the mellowness of red dates, but after stewing, the medicinal taste is mild and not pungent, and it is more mellow after blending with the gelatin of chicken feet. Paired with sweet medicinal materials such as wolfberry and red dates, it forms a balanced taste of salty and sweet, similar to the charm of Cantonese soup. After long stewing, the chicken feet release rich gelatin, the soup is thick and sticky, and the taste is full. Crab Roe and Shrimp Shaomai: Fresh shrimp is the main filling, with a chewy texture. Fresh shrimp is the main filling. Chop or keep some shrimp pieces to make the filling refreshing and sweet, with the natural sweetness of shrimp. Add a pile of crab roe to add visual and taste layers. Braised Pigeon: The skin is crispy and golden in color. After frying or pouring oil, the skin of the pigeon is golden yellow and the taste is extremely crispy. There is a "crackling" sound when biting, similar to the crispness of roast duck skin. The pigeon has less fiber and still retains rich gravy after cooking, and even "biu juice". The bones are softer, and after frying, the bones also have a burnt aroma. Many people chew with bones. Sand Wo Abalone Chicken Fried Rice: A luxurious and rich Cantonese fried rice, combining the deliciousness of abalone, the tenderness of chicken and the unique burnt aroma of casserole. The rice is fried until dry, each grain is distinct, and absorbs the essence of abalone juice, with a delicious seafood flavor. Add shallots, sesame oil and other seasonings to enhance the overall aroma. Using a clay pot will form a layer of golden and crispy rice at the bottom, adding a burnt taste. Summary: High-quality Hong Kong-style teahouse Da Tan Dim Sum Rice Noodles #Shatin#Imperial Hotel#Guo Sui Xuan#Hong Kong-style teahouse#Dim Sum#Braised Pigeon#Casserole Abalone Chicken Fried Rice#Siomai Emperor#Medicinal Chicken Feet#Fried Dumplings