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沙胆彪炭炉牛杂煲(政务银泰店)

火锅 · ⭐ 4.7

Unit 4005B, 4th Floor, Yintai City, Zhengwu District, No. 190 Qianshan Road

Dishes

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  One-Bite Toast

  A bite-sized toast is a dessert made primarily from bread, peanut butter, and condensed milk. The preparation involves removing the crusts from the bread, cutting it into small cubes, spreading peanut butter on each piece, stacking them, then cutting into bite-sized portions. The pieces are dipped in egg mixture and pan-fried until golden brown, then drizzled with condensed milk.
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  Crispy Cantonese Milk Pudding

  Crispy milk is a traditional Cantonese dessert made primarily from fresh milk and rice paper. The fresh milk is processed through a special technique to become thick and creamy, then wrapped in rice paper and deep-fried until golden and crispy.
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  Hong Kong-style Whipped Lemon Tea

  Hong Kong-style smashed lemon tea is a beverage made primarily with fresh lemons and high-quality tea leaves. During preparation, lemon slices are lightly squeezed and steeped in hot water together with the tea leaves. Through thorough stirring, the tartness of the lemon and the aroma of the tea blend harmoniously. Finally, the mixture is filtered to remove any residue, resulting in a refreshing taste.
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  Fried Fish Skin

  Fried fish skin is a dish made primarily from fish skin, sliced or cut into strips after cleaning, then marinated and coated with starch or batter before frying in hot oil until golden and crispy. It's crunchy outside and tender inside.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Beef Offal Stew

  Beef offal stew is a nutritious dish made primarily from beef tripe, heart, and tongue, slow-cooked with spices and seasonings. During cooking, the various offal ingredients gradually simmer in the pot, absorbing the flavors of the seasonings, resulting in tender meat and rich, flavorful broth.
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  Tripe

  Tripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
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  Beef Brisket

  Beef 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.
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  Old Guangdong-style Beef Offal Stew

  Old Guang-style beef offal stew is a traditional Cantonese dish, primarily made with beef tripe, beef tendons, and beef brisket, paired with vegetables such as radish and tofu. It is slowly simmered until the broth becomes rich and the meat is tender and fall-off-the-bone.
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  Crab Roe Fish Dumpling Flower

  Crab roe fish tofu flower is a dish made with fish tofu and crab roe. After blanching or pan-frying, the fish tofu is simmered in broth with crab roe, absorbing the savory flavor while the roe adds texture and richness. The dish has a clear color, soft fish tofu, and plump crab roe, offering a rich and satisfying taste.
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  Bafengtang Jumping Shrimp

  Prawn in Breeze Bay style is a dish made primarily with fresh large shrimp. The shrimp are deep-fried until crispy, then stir-fried with garlic, chili, onion, and other seasonings. A small amount of light soy sauce, sugar, and cornstarch slurry is typically added during cooking to enhance flavor and create a rich, textured mouthfeel.

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