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Er San Xiaoguan Lobster Soup Rice (Unlimited Plaza Branch)

粤菜 · ⭐ 3.5

Room 213, 2nd Floor, Building B, Infinite Extreme Plaza, No. 2, Yuncheng South 2nd Road

Dishes

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  Wuchang Rice White Rice

  Wuchang rice white rice is made from premium Japonica rice grown in Wuchang, Heilongjiang, steamed to perfection for a fragrant, soft, and slightly sweet taste.
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  Imperial Crab Stick Handmade Fish Dumpling Lobster Soup Rice Noodles

  A luxurious dish featuring imperial crab sticks, handmade fish dumplings, and a rich lobster broth served over rice noodles.
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  Signature Lobster Soup Rice

  A rich lobster broth is poured over steamed rice, creating a savory and satisfying dish with tender lobster meat.
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  Stewed Goose

  A traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
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  Shrimp Paste Stir-fried Lettuce

  A Cantonese dish featuring fresh lettuce stir-fried with shrimp paste, garlic, and ginger for a savory, aromatic flavor.
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  Baby Pumpkin Sago Dessert

  A sweet dessert made with steamed baby pumpkin puree mixed with cooked sago, often blended with milk or coconut milk for a creamy texture.
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  Sour Cabbage and Egg Fried Rice Noodles

  A Chinese home-style dish made with rice noodles, sour cabbage, and eggs, stir-fried together for a tangy and savory flavor.
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  Silky Steamed Fresh Milk

  A dessert made by gently steaming fresh milk until creamy and smooth, served either chilled or warm for a rich, silky texture.
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  Pan-fried Radish Cake

  Pan-fried radish cake is a Chinese dim sum made from white radish and glutinous rice flour. Grated radish is mixed with rice flour and water, steamed into blocks, then sliced and pan-fried until golden brown on both sides, crispy outside and tender inside.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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