Lang Man Yu Xiang (Daliang Jinbang Branch)
粤菜 · ⭐ 3.8
No. 56, Jinbang Shang Street, Daliang Subdistrict
Dishes
Grilled Fresh EelFresh eel grilled over charcoal, marinated and served with a savory sauce.
Sweet Pickled Radish SkinSweet pickled radish skin is made from fresh white radish, lightly cured to remove spiciness while retaining a crisp texture. It's seasoned with sugar and vinegar for a refreshing, tangy-sweet flavor—ideal as a side dish or appetizer.
Grilled Eel SkewersFresh eel segments marinated and grilled on skewers, resulting in a savory, slightly charred flavor.
Grilled Eel EggA dish made with fresh eel and eggs, marinated and grilled to perfection, offering a crispy exterior and tender, flavorful interior.
Long-boiled Eel Bone SoupA traditional Cantonese soup made by slow-cooking eel bones with ginger and goji berries for a rich, savory flavor.
Grilled Eel SkewersGrilled eel skewers made from fresh eel segments marinated in a special kabayaki sauce (soy sauce, mirin, sake, and sugar), then grilled to a caramelized finish with tender meat.
Grilled Eel and Pork Rib Claypot RiceGrilled eel and pork ribs simmered in savory sauce with rice in a clay pot, creating a crispy bottom layer.
Grilled Eel Rice BowlGrilled eel glazed with sweet soy sauce, served over steamed rice.
Grilled Eel and Eel Rice in Clay PotMade with rice, grilled eel, and eel, slowly stewed in a clay pot. Main ingredients include eel, eel, and rice, cooked using the clay pot method to absorb rich broth, resulting in a fragrant and sticky texture.
Eel Clay Pot RiceEel clay pot rice features fresh eel simmered with rice, ginger, and soy sauce in a clay pot, creating a rich, savory dish with fragrant, tender grains.