Tongfu Family Banquet (Tonghe Tongtai Road Branch)
粤菜 · ⭐ 3.3
No. 1479 Tongtai Road, 1993 Culture & Creative Park (480 meters from Exit D of Tonghe Metro Station)
Dishes
Barbecue Pork BaoA steamed bun filled with sweet and savory barbecued pork, popular in Hong Kong-style cuisine.
Salt-Baked Young PigeonA traditional Cantonese dish featuring young pigeon marinated in coarse salt and slow-baked to tender perfection, delivering a rich, savory flavor.
Hakka Pork SoupA traditional Hakka dish made with local pork, ginger, and goji berries, slowly simmered to create a clear, savory broth with tender meat.
Hakka Fragrant Pan-Fried Stuffed TofuHakka fragrant pan-fried stuffed tofu features soft tofu wrapped around a filling of minced pork, dried mushrooms, scallions, and ginger, pan-fried until golden and crispy on the outside with a tender, juicy interior and rich aroma.
King CrabThe king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Stir-Fried NoodlesStir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Boiled ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Lotus Root StewA Chinese stew made with lotus root and meat, slow-cooked to create a rich, savory flavor.
Steamed Scallops with Garlic and VermicelliA dish of fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender flavor.
Garlic Steamed Spare RibsA dish featuring pork ribs marinated with garlic, soy sauce, cooking wine, and starch, then steamed until tender and juicy with a rich garlic aroma.
Steamed Rice Noodle RollA Cantonese delicacy made from rice batter steamed into thin sheets, often filled with meat or seafood, served with soy sauce.
Arousal Walnut BunWalnut bun made with walnut kernels, glutinous rice flour, and honey, steamed to a soft and sweet texture with a rich nutty aroma.
Fresh Shrimp Steamed DumplingsFresh shrimp steamed dumplings are made with succulent shrimp and pork filling, wrapped in thin dough and steamed to perfection. They offer a delicate, savory taste and are a beloved Cantonese dim sum dish.- Chicken Wing Soup Shrimp Dumpling RoyalA royal dumpling featuring chicken wing soup and shrimp filling, steamed to perfection with a delicate wrapper.