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Lung Wong Yu

美食 · ⭐ 3.7

No. 310, Xuanhua Road

Dishes

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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Sichuan-style Braised Pork in Soup

  A spicy and savory dish made by braising pork in a rich broth with Sichuan spices, known for its bold flavors and tender meat.
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  炒四季豆

  四季豆洗净去筋，切成段状，用沸水焯烫后捞出备用。热锅凉油，放入蒜末和干辣椒爆香，加入四季豆翻炒，调入盐、生抽等调味料，继续翻炒至四季豆熟透且表面微焦，出锅前可加少许鸡精提鲜。
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  Changwang Fish

  Changwang Fish is a Sichuan dish made with fish, pork intestines, pig blood, and vermicelli. The fish slices are cooked together with the ingredients, resulting in a tender texture and rich broth.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.

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