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Hong Kong Ah Liu Teahouse (Huadu Huacheng Road Branch)

粤菜 · ⭐ 3.6

Ground-floor shop, No. 22 Huacheng Road, Huadu District (opposite Limei Grand Hotel)

Dishes

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  Bitter Melon and Pork Rib Stew

  A Chinese stew featuring bitter melon and pork ribs, slow-cooked to blend flavors and create a refreshing, slightly bitter taste with tender meat.
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  Curry Chicken Rice

  Grilled chicken cutlet served with rich curry sauce over rice.
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  Milk Tea

  Milk tea, a popular beverage made from tea combined with milk or non-dairy creamer. Typically using black or green tea as the base, it is boiled and sweetened with an appropriate amount of sugar, then mixed with milk and stirred evenly. The texture is smooth, with a harmonious blend of tea and milk aroma, beloved by people of all ages.
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  Yangzhou Fried Rice

  Yangzhou fried rice is made primarily with rice, stir-fried with ingredients such as eggs, ham, shrimp, and green peas. First, the ingredients are stir-fried to half-cooked, then rice is added and stir-fried together, finally seasoning is added.
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  Stewed Pork Ribs with Rice Noodle Rolls

  Pork ribs and rice noodle rolls are simmered together, resulting in a rich, savory dish where the noodles absorb the flavorful sauce.
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  Coconut Curry Chicken

  A Thai dish featuring tender chicken simmered in a rich coconut milk and curry sauce, offering a creamy and aromatic flavor.
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  Steamed Cantonese Rice Dumplings

  Steamed Cantonese rice dumplings made with wheat starch and tapioca flour dough, filled with pork, shrimp, and mushrooms, then steamed. The dough is rolled thin, filled, shaped into small pouches, and steamed until cooked.
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  Pineapple Sweet and Sour Pork Rice

  A classic Chinese dish featuring crispy pork belly, pineapple, bell peppers, and a tangy sweet-and-sour sauce served over rice.
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  Stir-Fried Sweet Potato Leaves with Garlic

  A simple and healthy dish made by stir-frying sweet potato leaves with garlic, resulting in a fresh and savory flavor.
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  Braised Taro Leaves with Fermented Black Beans and Eel

  A Cantonese stir-fry featuring taro leaves cooked with fermented black beans and eel, offering a savory and aromatic taste.

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