Ake Guangzhou Stew Rice (Longhai Road Store)
粤菜 · ⭐ 3.7
No. 370, Longhai West Road, Linshanzhai Subdistrict (30 meters east of the intersection of Gongren Road and Longhai Road, south side of the road)
Dishes
Char Siu Rice PorridgeA Cantonese rice porridge made with char siu pork, rice, and seasonings, known for its rich flavor and smooth texture.
Double Preserved Meat Baozi RiceDouble腊煲仔饭 features fragrant rice as its base, combined with two types of cured meats—cured pork and cured sausage. Slow-cooked in a clay pot over low heat, the rice absorbs the oils and aroma from the cured meats, forming a crispy bottom layer known as 'guoba'. The ingredients are simple, but the preparation emphasizes precise control of heat.
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a Chinese stir-fry featuring thin beef slices and wide rice noodles. The noodles are quickly stir-fried with onions, bean sprouts, and seasonings like soy sauce and oyster sauce until slightly crispy and the beef is tender.
Braised Pork Ribs Claypot RiceStewed spare ribs with rice is cooked slowly in a clay pot, allowing the rice to absorb the rich flavor of the pork ribs. Seasoned with soy sauce and ginger, it forms a crispy crust at the bottom—delicious and authentic.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Steamed Eel PotFresh eel is steamed with ginger, garlic, and chili in a clay pot, resulting in tender meat and rich aroma.
Cured Sausage Baozi RiceLap cheung bao zai fan is based on rice, combined with lap cheung slices and greens, and slowly cooked in a clay pot. The rice forms a crispy layer of rice crust at the bottom of the pot, while the fat from the lap cheung渗透 into the rice grains, making the entire dish richly fragrant.
Steamed Spare Ribs with Fermented Black BeansStewed pork ribs with fermented black beans, seasoned with ginger and garlic, steamed to absorb the rich bean flavor.
Iron Plate Pig IntestineA Chinese dish made with pig intestines stir-fried quickly on a hot iron plate with garlic and chili, offering a spicy and aromatic flavor.