Brother He Ye Steamed Rice Company (Kangwang Branch)
小吃快餐 · ⭐ 3.6
No. 954 Kangwang North Road
Dishes
Braised Chicken with Dried Mushrooms RiceA savory dish of tender chicken and dried mushrooms simmered in a rich sauce over rice, popular in Cantonese cuisine.
Salted Egg Meat Puff Steamed Rice in Lotus LeafSalted egg meat puffs steamed rice is a Chinese staple made with salted egg, pork, and rice. The meat puffs are wrapped in lotus leaves and steamed, offering a fragrant and fresh taste.
Mei Cai Pork Patties with RiceA savory dish featuring minced pork and preserved mustard greens formed into patties, steamed and served over rice for a rich, umami flavor.
Swiss Sauce Chicken ThighChicken thigh marinated and pan-fried, then glazed with a sweet and tangy Swiss sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
Dried Scallop and Squid Meatball RiceDried scallop and squid meatball rice is made with dried scallops, dried squid, and pork. The ingredients are minced and mixed into meatballs, then cooked with rice. It has a fresh and rich seafood flavor.
Goji Berry, Cordyceps Mushroom, Lotus Seed, and Chinese Yam Stewed PorkThis dish mainly consists of cordyceps mushroom, coconut, goji berries, lotus seeds, and lean pork, cooked by stewing. The ingredients are richly combined, with a fresh and delicious taste, and has nourishing and health benefits.
Steamed Rice with Salted Pork and Lotus LeafA savory dish featuring seasoned pork ribs steamed with glutinous rice in lotus leaves, resulting in a fragrant and tender meal.
Fermented Bean Paste Pork RiceFermented bean paste pork rice is a dish with pork as the main ingredient, combined with fermented bean paste seasoning. The pork is stir-fried and mixed with rice, offering a fresh and fragrant taste with the unique flavor of fermented bean paste.
Black Pepper T-Bone Pork Chop Steamed Rice with Lotus LeafBlack Pepper T-Bone Pork Chop Steamed Rice with Lotus Leaf consists of T-bone pork chop, black pepper seasoning, lotus leaf, and rice. The pork chop is marinated and pan-fried until golden, then steamed with lotus leaf and served with rice.