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Huan Jie Lunjiao (Huacheng Branch)

粤菜 · ⭐ 3.5

No. 3 Huanle Avenue, Fengsha Village, Huanle Coast Plaza, Building 9, Unit 104

Dishes

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  Braised Fish Skin Dumplings with Superior Soup

  A delicacy made from fish skin and premium broth, filled with shrimp and mushrooms, offering a tender, savory bite.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Squid Ink Noodles

  Squid noodles are a type of noodle dish that primarily uses squid as the main ingredient. Typically, the squid is sliced into strips or minced and cooked together with the noodles. The noodles are usually handmade thin or wide noodles, which combine with the freshness and elasticity of the squid to create a unique texture. A small amount of seasonings such as green onions, ginger, and garlic can be added during preparation to enhance the aroma.
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  Squid Cake

  Cuttlefish cakes are made primarily from cuttlefish meat, starch, and seasonings. The cuttlefish is minced, mixed with starch, shaped into patties, and then fried or pan-fried.
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  Huanjie Lunjiao Cake

  A traditional Cantonese sweet dessert made from glutinous rice flour, sticky rice flour, and sugar, steamed to a soft and sweet texture with a subtle rice aroma.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Bamboo Pole Rice Noodles

  Bamboo pole rice noodles are a traditional Cantonese snack made by rolling rice sheets around fillings like bean sprouts and meat, then slicing and serving. The name comes from the bamboo pole used to support the steamed rice sheets.
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  Crispy Lunjiao Cake

  A traditional Cantonese dessert made with glutinous rice flour and starch, filled with red bean or lotus paste, steamed to achieve a crispy exterior and soft interior.
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  Egg-Fried Lunjiao Cake

  A Cantonese traditional snack made from glutinous rice flour and eggs, pan-fried until golden brown, with a soft and smooth texture and subtle egg aroma.
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  Shunde Fried Fish Cake

  Shunde pan-fried fish cakes are made primarily from fresh fish meat, which is minced and mixed with an appropriate amount of starch and other seasonings to form a fish paste. The mixture is then pan-fried until golden and crispy.

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