Liuhua Teahouse · Weidao Elegant Cantonese Cuisine · National Intangible Heritage (Liuhua Lake Park Branch)
粤菜 · ⭐ 4.1
Inside the West Garden of Liuhua Lake Park, Liuhua Road, Zhanqian Subdistrict (opposite Xijiao Building)
Dishes
Preserved Vegetable and Minced Pork Fried Rice NoodlesA classic Chinese dish featuring rice noodles stir-fried with preserved vegetables and minced pork, offering a savory and satisfying flavor.
Olive Oil Fresh Abalone Shredded ChickenFresh abalone and shredded chicken are dressed in olive oil, offering a delicate, savory flavor with tender meat and chewy abalone.
White Cloud Pig's TrotterA classic Cantonese cold dish made with pig trotters, simmered until tender, chilled, sliced, and served with a savory sauce for a crisp, refreshing texture.
White-Cut Premium ChickenA classic Cantonese cold dish made with tender, poached chicken served chilled and seasoned with ginger and scallion sauce.
Jasmine Tea Milk JellyA delicate dessert made by combining jasmine tea, milk, and gelatin, then chilled to form a smooth, fragrant jelly with a sweet floral taste.
Fennel and Beef Stir-fryA Cantonese-style dish featuring fresh fennel and tender beef, stir-fried quickly in a clay pot to lock in aroma and flavor.
Honey-glazed Pork PastryA savory pastry filled with sweet barbecued pork, baked to golden crispness and glazed with honey for a rich, indulgent treat.
Golden Sand Sauce Avocado Chestnut PumpkinA creamy dish featuring avocado and chestnuts blended with pumpkin puree, finished with a rich golden sand sauce.
Fried腊味 Radish CakeA Cantonese-style dish made with radish, cured meat, and rice flour, steamed then pan-fried until crispy outside and soft inside.
Magang Crispy Roast GooseMagang crispy roast goose uses high-quality tender goose meat, marinated and roasted in a clay oven. The skin is golden and crisp, while the meat inside is juicy and tender with rich aroma. Main ingredients: goose meat; method: marination followed by charcoal roasting.
Black Truffle Fresh Abalone Tea-Scented PorkFresh abalone is slow-cooked with black truffle and tea-scented pork, creating a rich, aromatic dish that blends sea and mountain flavors.