Yue Fu Ji · Hong Kong Street Food (Longcheng Branch)
粤菜 · ⭐ 4.6
Level 1, Building B, Tang Ruyi, Longcheng Avenue (near south gate)
Dishes
Dry-Fried Beef Rice NoodlesDry-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.
Hot potDabianlu is a hot pot dish featuring beef, mutton, seafood, vegetables, and tofu. Ingredients are sliced or diced and quickly cooked in boiling broth, typically clear or bone-based, with seasonings added to taste.
Peach Gum Coconut MilkA dessert made with peach gum and coconut milk, known for its smooth texture and sweet taste, often enjoyed for its health benefits.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Hong Kong Style Iced Lemon TeaHong Kong-style iced lemon tea is a classic Hong Kong beverage, made with black tea as the base, fresh lemon juice and an appropriate amount of sugar for flavoring, then cooled with ice cubes.
百合酱蒸凤爪凤爪经过处理后与百合一同蒸制，百合的清香与凤爪的软糯相互融合，口感丰富。
Braised Squab with Soy SauceA delicately braised squab dish using soy sauce, sugar, and spices, resulting in tender meat and rich flavor.
Pepper Pork Stomach Chicken PotPepper pork stomach chicken pot is made with pork stomach and chicken, simmered with black pepper, ginger slices, green onion segments, and seasonings. After cleaning, pork stomach and chicken are cooked slowly in water until tender, resulting in a rich, flavorful broth.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Fish Maw Qingyuan Chicken SoupFish Maw Qingyuan Chicken Soup is a traditional Cantonese soup, primarily made with Qingyuan chicken and high-quality fish maw (dried fish swim bladder). The fish maw is first soaked to rehydrate, while the Qingyuan chicken is cleaned and cut into pieces. The chicken is blanched to remove impurities, then placed in a stewing pot with the soaked fish maw, an appropriate amount of water, and a few slices of ginger. It is slowly double-boiled over low heat for an extended period, allowing the umami of the chicken and the collagen from the fish maw to fully integrate. The finished soup is clear or slightly milky in color, with a rich, savory flavor and a satisfying texture.
Golden Soup Bird's Nest Chicken PotA rich, golden soup made with free-range chicken and bird's nest, slow-cooked to perfection for a nourishing and flavorful dish.
Hong Kong Pineapple BunA Hong Kong-style bun with a sugary, crispy crust and soft interior, made from flour, sugar, butter, eggs, and yeast.
Hong Kong Shrimp DumplingsHong Kong shrimp dumplings are made with fresh shrimp, pork, and bamboo shoots wrapped in translucent wheat starch dough and steamed to perfection. They feature a delicate, chewy texture and a savory, umami-rich flavor.
Fresh Shrimp Red Rice Noodle RollFresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.