Lianjing Building
粤菜 · ⭐ 3.7
No. 43 Haiyong Road, Shiqi Town, C01 & C02
Dishes
Chicken Stew with King Oyster MushroomA nourishing soup made with king oyster mushrooms and chicken, slowly simmered to bring out rich flavors and tenderness.
Sichuan-Style Sour Cabbage FishSichuan-style sour fish soup is made with fresh, tender fish meat and tangy pickled vegetables, seasoned with chili peppers and various spices. The fish is smooth and delicate, the pickled vegetables are appetizing, and the broth is pleasantly sour and spicy — a classic dish in Sichuan cuisine.
Raw Sea BassA dish made from fresh sea bass, sliced thin and served raw with ginger, scallions, vinegar, and soy sauce, highlighting the delicate flavor of the fish.
Shenjing Roast GooseA classic Cantonese roast goose made by marinating whole goose and roasting it over fruit wood fire, resulting in crispy skin and tender, flavorful meat.
Braised Chicken with Abalone in Clay PotA savory dish featuring chicken and abalone simmered slowly in a clay pot, resulting in tender meat and rich, flavorful broth.
Crispy Roast ChickenCrispy roasted chicken is made from a whole chicken, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy.
Pineapple Sweet and Sour Pork RibsA dish of pork ribs stir-fried with pineapple in a sweet and sour sauce, known for its tangy flavor and crispy texture.
Assorted Sashimi PlatterThe mixed sashimi platter features a variety of raw seafood, including salmon, tuna, sea scallops, sweet shrimp, and squid. The ingredients are fresh, sliced neatly, and beautifully arranged. During preparation, the seafood is deodorized and cut into thin slices or small pieces, then served directly without any heating.
Shunde Wanyu ShengA dish featuring fresh wanyu fish sliced thin and served raw, garnished with ginger, scallions, and peanuts—highlighting the freshness and delicacy of Cantonese cuisine.
鲍鱼汁豆腐鲍鱼汁豆腐是一道以嫩豆腐为主料，搭配鲍鱼汁调味的菜肴。豆腐切块后焯水去腥，再与鲍鱼汁一同炖煮，使豆腐充分吸收鲍鱼汁的鲜香。成品色泽清亮，豆腐软嫩，味道浓郁。