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The collaborative effort of two local restaurant brands focuses on local flavours and myriad techniques to make Cantonese food even better. Many diners come for the soups, which are double-boiled for at least four hours – expect deep umami but little grease. The steamed fish jaw with pickled young ginger and sweet soybean paste, and deep-fried chitterlings are also popular. Most seafood dishes are not on the menu – ask the server what is available.
Qi Cun Da Tou Hui appears on 1 of the lists Mouga tracks — ranked or rated on 1. Here's the full trail, dated and linked to each source.
