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Year-Month-Day Food (Lejia Garden Store)

小吃快餐 · ⭐ 3.8

Shop 05, 1st Floor, No. 103, Lejia Road

Dishes

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  Char Siu Sausage

  Char siu sausage is a Chinese sausage made from pork marinated in char siu sauce, stuffed into casings, and steamed or roasted. It typically uses a mix of lean and fatty pork, seasoned with soy sauce, sugar, oyster sauce, and five-spice powder.
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  Ji Di Zhou

  Ji Di Zhou is a traditional Cantonese dish made with pork liver, offal, and lean meat simmered in rice porridge for a rich, savory flavor.
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  Salted Egg Meat Patties with Rice

  A dish made by steaming minced pork mixed with salted egg yolk into patties, served over rice for a savory and satisfying meal.
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  Mei Cai Pork Patties with Rice

  A savory dish featuring minced pork and preserved mustard greens formed into patties, steamed and served over rice for a rich, umami flavor.
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  Steamed Chicken Rice

  A Cantonese dish made by steaming chicken and rice together, resulting in tender chicken and flavorful rice infused with savory juices.
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  Beef Rice

  Beef rice is a nutritious dish primarily made with tender beef and rice. The preparation typically involves slicing the beef thinly, marinating it, then stir-frying until cooked, and finally serving it over steamed rice. Seasoning can be adjusted to taste with sauce or vegetables.
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  Pork Liver Porridge

  A nourishing porridge made from pork liver and rice, known for its smooth texture and rich flavor.
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  Puffy Fried Dough Stick

  A traditional Chinese breakfast food made by deep-frying fermented dough, resulting in a crispy exterior and soft, airy interior.
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  Red Bean Glutinous Balls

  Dousha maqiu is a traditional Chinese dessert made with glutinous rice flour for the skin and sweet red bean paste as filling. The dough is divided into small pieces, filled with bean paste, rolled into balls, coated with sesame seeds, then deep-fried until golden and crispy.
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  Egg Sausage

  Egg sausage is made by mixing eggs with a small amount of starch and seasonings, then steaming the mixture in sausage casings. The egg mixture is poured into the casing and steamed until set, forming a sausage-like shape.

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