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Lai Yi Long Zhe Zhe Bao. Cantonese Dim Sum

粤菜 · ⭐ 3.9

No. 36 Hanxing 2nd Street

Dishes

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  Stir-fried Rabbit in Clay Pot

  A Cantonese dish featuring tender rabbit meat stir-fried in a clay pot with garlic, ginger, and peppers, delivering rich aroma and savory flavor.
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  Stir-Fried Chicken in Clay Pot

  A Cantonese specialty featuring fresh free-range chicken stir-fried in a clay pot with ginger, garlic, and vegetables, delivering rich flavor and tender meat.
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  Stir-fried Clam Fish Pot

  A Cantonese specialty featuring fresh clam fish stir-fried in a clay pot with ginger, garlic, and chili, delivering a rich, savory flavor.
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  Pork Trotter Rice Bowl

  Pig trotter rice is a dish where pig trotters are the main ingredient, blanched, stewed, or braised and then served with rice. The trotters are typically slow-cooked with seasonings such as soy sauce, star anise, cassia bark, and ginger slices, resulting in tender, flavorful meat and rich, savory broth.
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  Corn Free-Range Chicken

  Corn Free-Range Chicken is a homestyle stew dish. The main ingredients are free-range chicken and fresh sweet corn. The chicken is cut into pieces, blanched, then simmered with corn segments in water, ginger slices, and a little salt over low heat until the chicken is tender and the corn is sweet. The broth is clear, highlighting the natural flavors of the ingredients.
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  Radish and Beef Offal Stew

  Radish beef offal stew features beef offal (like tripe, intestines, and lungs) and white radish, blanched then simmered with spices. Offal is pre-treated to remove odor, then slowly cooked with radish for rich broth and tender, flavorful ingredients.
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  Black Truffle Eel and Pork Rib Clay Pot Rice

  This is a rice dish cooked in a clay pot. Main ingredients include fresh eel (boned and cut into sections), pork ribs (chopped and marinated), black truffle (sliced or minced), and high-quality rice. During preparation, raw rice and water are added to the clay pot and cooked over medium heat until partially done. Pre-treated eel sections and marinated ribs are then placed on top of the rice, covered, and simmered until nearly cooked. Black truffle slices are added, along with a drizzle of special sauce (typically made from soy sauce, oyster sauce, etc.), and simmered over low heat to develop a fragrant crust. The finished rice absorbs the umami from the eel, the juices from the ribs, and the distinctive aroma of black truffle, with a golden, crispy crust at the bottom.

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