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Zhe Li Huo · Zhezhe Pot, Shunde Dry Steamed Spare Ribs

粤菜 · ⭐ 4.1

No. 162, University East Road

Dishes

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  Stir-Fried Beef Pot

  A Cantonese dish featuring tender beef stir-fried with vegetables in a clay pot, known for its rich aroma and savory flavor.
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  Stir-Fried Frog with Purple Perilla in Clay Pot

  Fresh frog meat stir-fried with purple perilla, garlic, and chili in a clay pot, delivering a fragrant and spicy flavor.
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  Stir-Fried Intestine Burger

  Stir-fried pork intestines are quickly cooked with garlic, ginger, and chili in a hot iron pan, then coated with a special sauce. The dish features a crispy texture and rich aroma, delivering a unique charred flavor.
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  Stir-Fried Flower Sausage Pot

  Stir-fried flower sausage with garlic and ginger slices using high-heat quick cooking, resulting in a crispy exterior and tender interior with rich aroma.
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  Stir-fried Eel in Clay Pot

  Stir-fried eel in clay pot with ginger, garlic, onion, and green/red peppers, cooked rapidly over high heat to blend flavors.
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  Shagiang Free-range Chicken Stew Pot

  A Cantonese dish featuring free-range chicken stir-fried with sand ginger, garlic chives, and fermented black beans in a clay pot over high heat, resulting in tender meat and rich aroma.
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  Shrimp Paste Stir-fried Hollow Bamboo Shoot Stems

  Mainly made from hollow bamboo shoot stems, stir-fried with shrimp paste and garlic. Crisp and tender texture, savory with a hint of spiciness, highlighting the unique flavor of shrimp paste.
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  Golden Herb Intestine Pot

  Golden Herb Intestine Pot is made with pork intestines, golden herb (a fragrant herb), and a secret sauce, slowly stewed. The intestines are rich but not greasy, with a deep aroma, soft texture, and a unique herbal freshness combined with savory taste.
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  顺德干蒸排骨

  顺德干蒸排骨是一道以猪小排为主要食材的粤菜，将排骨用生抽、蚝油、糖、姜蒜等调料腌制后，放入蒸锅中隔水蒸熟，使肉质软嫩入味。
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  Black Pepper Snowflake Beef Cubes Pot

  Black pepper snowflake beef cubes pot is made with premium snowflake beef, diced and stir-fried with black pepper, onions, and other ingredients, then simmered in broth. The meat is tender and juicy, with rich black pepper aroma and a complex flavor.

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