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永年士多·香港美食(前海店)

小吃快餐 · ⭐ 4.3

Room 301, Building M, Phase II, Qianhai Shenzhen-Hong Kong Youth Dream Factory, North Zone

Dishes

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  Three-Pork Noodles

  A hearty noodle dish featuring pork bones, pork meat, and pork liver in a rich broth, served with chewy noodles.
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  Chicken Claw and Fish Ball Noodles

  A flavorful noodle dish featuring tender chicken claws and chewy fish balls in a savory broth, served with slippery noodles.
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  Curry Trio

  A flavorful Chinese curry dish featuring potatoes, carrots, and green peas simmered in a rich curry sauce.
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  Large Bowl Noodles

  Big bowl noodles are a Chinese dish featuring wide noodles served with a savory sauce, meat (such as pork, beef, or chicken), vegetables (like bok choy and carrots), and eggs. The noodles are boiled, placed in a large bowl, and topped with pre-made sauce, sometimes garnished with green onions or cilantro.
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  Yongnian Secret-Recipe Radish

  Yongnian secret-recipe radish is made from fresh white radish through pickling, braising, and drying. It has a clear color, crisp texture, slightly sweet and salty taste with a distinctive braised aroma, a traditional Chinese side dish.
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  Beef Brisket and Radish Noodles

  Beef brisket and radish noodles is a noodle dish primarily made with beef brisket and white radish. After blanching, the beef brisket is simmered with ingredients such as ginger slices and star anise until tender, then diced white radish is added to cook together, enriching the broth. Finally, the cooked beef and radish are mixed with boiled noodles and served with the flavorful stewed broth.
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  Pork Intestine and Pig Blood Noodles

  A traditional Chinese dish made with pork intestines and pig blood, served over noodles for a rich, savory flavor.
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  Pork Trotter and Pigskin Noodles

  A Chinese dish featuring pork trotters and pigskin stewed until tender, served with noodles in a rich, savory broth.
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  Fatty Intestine and Pig Blood Carrot Noodles

  Made with pork intestines, pig blood, and carrots, this dish is simmered and served with noodles. The texture is rich—tender intestines, smooth blood, and sweet carrots—combined in a savory, hearty broth.
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  Intangible Cultural Heritage Pig Trotter Pot Dish

  The Intangible Cultural Heritage Pig Trotter Pot Dish is primarily made with braised pig trotters, combined with radish, cabbage, dried mushrooms, and vermicelli, cooked using traditional slow stewing methods. The finished dish has a bright red color, soft and tender meat, rich broth, and a savory, aromatic flavor.
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  Inherited Pig Trotter Pot Dish

  A traditional dish featuring slow-cooked pig trotters with vegetables like radish and tofu, representing heritage cooking methods and rich flavors.

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