Yue Xiao Chu · Yue Cuisine · Hot Pot (Long Fu Temple Branch)
粤菜 · ⭐ 4.6
No. 17 Qianliang Hutong, 1st Floor, Baisha Apartment Ground-Floor Commercial Space (enter the red doorway and walk 25 meters)
Dishes
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.
Guangdong Roast GooseGuangdong Roast Goose is a classic Cantonese dish, featuring a whole young goose as the main ingredient. After marinating, it is slowly roasted in a special oven until the skin turns golden and crispy while the meat remains tender and juicy. Its hallmark is the crisp skin and tender, flavorful meat with an aromatic fragrance.
Cantonese Pig Stomach and Chicken PotCantonese Pig Stomach and Chicken Pot is a traditional Cantonese dish, mainly made with pig stomach, chicken, and various seasonings. The pig stomach and chicken are stewed until tender, with ginger, garlic, and bay leaves added for flavor, resulting in a delicious and rich soup.
Sea Cucumber Rice TossSea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
Hong Kong-style Beef Offal Hot PotHong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
Steamed Chicken with Barbecue PorkWhite-cut chicken with char siu is a combination dish featuring tender white-cut chicken and crispy char siu. The white-cut chicken is made from young chicken, poached to about 80% doneness and then sliced. Char siu is prepared by marinating pork belly and roasting it until it develops a glossy red color. Both dishes are arranged together on a platter, creating a striking contrast in colors.
Romaine LettuceRomaine lettuce, primarily made from fresh Romaine lettuce leaves, features a vibrant green color and tender, fresh leaves. It is typically eaten raw but can also be simply mixed with various seasonings or dressings to preserve its original fresh taste. It is a common ingredient in salads and cold dishes.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
Homemade Shunde Double-Layer Milk PuddingHomemade Shunde-style double-skim milk pudding, made with fresh milk that forms a creamy skin after steaming and cooling, then combined with smooth egg white and just the right amount of sugar, carefully steamed to perfection. The finished product is pure white in color, rich in milk aroma, and has a delicate, smooth texture.
Sweet and Sour Pork with PineappleSizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
Garlic Pork RibsGarlic pork ribs is a dish made with pork ribs as the main ingredient, seasoned with garlic cloves. First, the pork ribs are marinated to absorb the flavors, then stir-fried with minced garlic until golden and crispy, and finally sprinkled with appropriate seasonings.