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如轩·海鲜砂锅粥·潮汕菜(洛溪店)

粤菜 · ⭐ 4.4

Unit 101, 1st Floor, Zhuowei Business Building, No. 99, Yingbin Road (opposite Donghai Garden)

Dishes

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  Shanghai Soup Dumplings

  Shanghai soup dumplings are a traditional delicacy made primarily from pork gelatin and high-gluten flour. The wrappers are thin and tender, with rich broth inside and a delicious flavor. To prepare them, the flour is kneaded into dough, rolled into thin skins, filled with a mixture of pork and gelatin, then steamed.
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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Indian Flatbread

  Indian flatbread made from flour, water, and a little oil, stretched and tossed into thin rounds then quickly baked in a hot oven. Key ingredients: flour, water, oil, salt. Hand-stretching creates a puffy, layered texture.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Dried Scallop, Sea Cucumber, and Fresh Shrimp Pot Rice Porridge

  A rich and savory rice porridge made with dried scallops, sea cucumber, and fresh shrimp, slowly simmered in a clay pot for deep flavor and nourishment.
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  Signature Crab and Shrimp Congee

  A rice porridge made with fresh soft-shell crab and fresh shrimp, cooked slowly with优质 rice. First, the rice is boiled until soft and tender, then cleaned soft-shell crab and fresh shrimp are added and simmered over low heat until the ingredients are fully cooked, resulting in a rich and flavorful broth.
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  Bamboo Shoot and Scallop Bone Rice Porridge

  Huai Shan Yuan Bei烧 Bone Porridge is made by simmering pork bones with yam and dried scallops. Pork bones are blanched to remove odor, then cooked slowly with yam slices and scallops until marrow infuses into the porridge. Rice is added and simmered until thick and creamy. The final dish is smooth, tender, and nutritious.
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  Cantonese Fresh Shrimp Congee

  Chao-Shan fresh shrimp rice porridge uses fresh large shrimp and优质 rice. Cook rice until soft, add peeled shrimp to simmer, creating a rich, fragrant broth. Typically seasoned with ginger threads and scallions for a light taste.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Lamb Crab with Nine-Section Shrimp Porridge

  A porridge made with tender lamb crab and nine-section shrimp, simmered in rich broth for a delicate, savory flavor.
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  Old Jar Sichuan Pickled Cabbage Stir-Fried Rice Noodles

  A flavorful stir-fry combining fermented cabbage, rice noodles, eggs, and pork for a tangy, savory dish.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Steamed Chicken Feet with Golden Herb

  Golden herb steamed chicken feet is a dish made primarily from chicken feet, blanched and then steamed with golden herb (a fragrant herb), seasoned with soy sauce, ginger, and other seasonings to achieve a soft, flavorful texture.
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  Longjing Green Tea Cake

  Made with Longjing green tea powder mixed with flour, sugar, and butter for the crust, filled with red bean paste or custard, then baked. Crispy and fragrant with a rich green tea aroma.

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