A Er Liang Tang (Jianshe Zhonglu Branch)
粤菜 · ⭐ 3.6
No. 15, Jianshe Middle Road
Dishes
XO Sauce Steamed Lotus Root with FillingsLotus root segments filled with a savory mixture of pork, shrimp, and XO sauce, steamed to tender perfection—deliciously fragrant and rich in flavor.
Five-Willow Fried EggFive Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
Shagiang Boneless Pig TrotterA Cantonese dish featuring boneless pig trotter slow-cooked with sand ginger and aromatic spices, resulting in tender, flavorful meat.
Steamed Chicken with Red OnionA Cantonese dish featuring tender chicken steamed with red onion, offering a delicate and savory flavor.
Sweet and Sour Pork Ribs with PineappleA savory dish of pork ribs stir-fried with pineapple, sweet and sour sauce, offering a balance of tangy and sweet flavors.
Steamed Baby Bok Choy with Garlic and MushroomsBaby bok choy steamed with garlic and mushrooms, offering a savory and aromatic dish.
Pan-fried Squid CakesPan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
Water Chestnut, Lotus Root, Bamboo Shoot and Bamboo Chicken SoupA nourishing soup made with water chestnuts, lotus root, bamboo shoots, and tender bamboo chicken, slowly simmered to bring out a delicate, refreshing flavor.
Chicken Bone Herb and Pork Rib SoupA nourishing soup made with chicken bone herb and pork rib, slowly simmered to blend flavors and nutrients for a fresh, savory taste.