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You Mi Ge Guangzhou West Gate Rice Noodle Porridge Noodles Rice (Lecong Store)

小吃快餐 · ⭐ 3.5

No. 20 Linnan Road, Meideju Commercial Premises

Dishes

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  Three Treasures Soup

  A classic Cantonese soup made with pork tenderloin, liver, and kidney, simmered with ginger and scallions for a clear, savory broth.
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  Imperial Queen Porridge

  A premium porridge made with rice, shrimp, scallops, and chicken, slowly cooked to a smooth and rich texture.
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  Signature Beef Brisket Noodles

  Signature beef brisket noodles feature tender beef brisket stewed with spices, served over handmade or machine-made noodles in a rich broth, garnished with green onions or cilantro.
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  Fresh Pork Liver Sausage

  A traditional Chinese dish made from fresh pork liver and intestine, seasoned, stuffed into casings, and steamed to create a tender, flavorful sausage.
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  Fresh Egg Sausage

  Fresh egg sausage is made with eggs, pork, and starch, stuffed into casings and steamed. It has a tender texture and rich egg flavor, commonly served as a breakfast or snack item.
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  Pork Offal Congee

  A savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Meat Sausage Roll

  A traditional Chinese dish made by stuffing minced pork into sausage casings and steaming it, resulting in a tender and flavorful meat roll.
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  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.

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