Luwei · Hong Kong Style Roast Meat Tea Restaurant (Yongrong Plaza Branch)
小吃快餐 · ⭐ 3.7
Shop Nos. 1-58 and 1-59, Building 2, Yongrong Urban Plaza, No. 888 South Square Road, Hangcheng Subdistrict
Dishes
Chilled Poached ChickenA classic Cantonese cold dish made by poaching chicken and chilling it to enhance tenderness and freshness, served with ginger-scallion sauce or soy sauce.
Salt-Braised Hakka Chicken客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
Braised Duck Head and NeckA dish made with duck head and neck, braised or roasted until tender, with a rich, savory flavor.
Beef Ball Rice Noodle SoupA Cantonese dish featuring beef balls and rice noodles in a savory broth, often garnished with greens and herbs.
Steamed Bok ChoySteamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
Smiling Pork Belly BunsXiaokou char siu bao is a Chinese dim sum with fermented dough skin and marinated barbecued pork filling. The pork is diced, seasoned, wrapped in dough, pinched open, then steamed until translucent and soft, with a savory flavor.
Crispy Roast Duck RiceCrispy roast duck rice features duck marinated and roasted in a hanging oven, resulting in crispy skin and tender meat. Served with steamed white rice, sliced duck, and a touch of duck oil, sometimes with green onions or sweet bean sauce for added flavor.
Longjiang Pig TrotterLungjiang pig trotter is a dish featuring pig trotters as the main ingredient, typically blanched, stir-fried, then slowly stewed with soy sauce, sugar, and spices to achieve a soft, flavorful texture with a glossy red color.
Spiced Braised Duck JawA delicacy made by slow-cooking duck jaw in a spiced broth, resulting in tender and flavorful meat.
香煎鸡排香煎鸡排以鸡胸肉或鸡腿肉为主料，经过腌制后用油煎制而成。鸡肉通常会裹上一层薄薄的淀粉或面粉，使其外皮酥脆，内部保持嫩滑。制作过程中使用少量盐、胡椒粉、蒜末等调味料进行腌制，再放入锅中煎至两面金黄。
Pan-fried EggPan-fried eggs are made by cooking eggs in a hot pan with cold oil or directly heated, resulting in a slightly golden surface and a tender interior. Choose single or double-sided frying based on preference.