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Xiangyi Zijin Eight Blade Soup (Longgang Store)

粤菜 · ⭐ 3.7

Phase I, Zhenye Luangu Valley Garden, Baolong Community, Shahe Road

Dishes

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  Five-Spice Tea Egg

  Five-spice tea eggs are a traditional snack made primarily from eggs and tea. The preparation involves boiling the eggs, gently cracking the shells, then simmering them together with tea and five-spice powder to allow the eggs to fully absorb the tea and five-spice flavors.
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  Double Meat Rice Noodle Roll

  A Cantonese classic, double meat rice noodle roll features a thin rice sheet wrapped around tender pork and shrimp, served with soy or chili sauce.
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  Pork Offal with Goji Leaves

  A Cantonese soup featuring pork offal and fresh goji leaves, simmered for a light and nutritious dish.
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  Goji Leaf and Pig Liver Soup

  A nourishing soup made with fresh pig liver and goji leaves, known for its blood-nourishing and liver-supporting properties.
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  Beef Meatball Soup

  Beef ball soup is made by boiling beef balls crafted from fresh beef in water or broth. The beef balls are typically prepared by mincing beef leg meat, adding seasonings, and mixing until firm, then shaped by hand or machine. The soup becomes clear when cooked, with tender and elastic beef balls that pair well with vegetables like cabbage or carrots.
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  Steamed Rice Noodles with Special Flavor

  A traditional Hunan dish made from steamed rice flour noodles, often served with minced meat or vegetables for a savory and satisfying meal.
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  Pork Offal Soup

  Pork offal soup is made with pork organs like liver, lungs, and intestines, simmered with pork bones or lean meat. Clean the offal, blanch to remove odor, then slow-cook with bones and season with salt.
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  Meat Egg Rice Noodle Roll

  A traditional Cantonese snack made by steaming a thin rice noodle wrapper filled with minced pork and egg, known for its smooth texture and savory flavor.
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  Homemade Chili Sauce

  Homemade chili sauce is a traditional seasoning made primarily from fresh chilies, garlic, and ginger. The ingredients are chopped or blended into a paste, then mixed with seasonings such as salt, sugar, and vinegar, followed by fermentation. The finished product has a bright red color and a rich, spicy flavor.

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