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Li Shungui Abalone Restaurant (Jinyuanli Branch)

粤菜 · ⭐ 3.9

No. 3026 Yanhe South Road, First Floor, Jinyuan Lijia Garden

Dishes

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  Clear Soup Amaranth

  Stewed amaranth in clear soup is a dish featuring fresh amaranth blanched and simmered in broth, absorbing its rich flavor. A few slices of ginger and scallions are added for aroma, with minimal seasoning to preserve the vegetable's natural taste.
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  Rock Sugar Bird's Nest

  Bingtang Yanwu is a dessert made primarily from bird's nest and rock sugar. After soaking, the bird's nest is steamed with rock sugar to create a sweet, clear broth.
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  Steamed Mountain Stream Fish with Ginger Oil

  A dish featuring fresh mountain stream fish steamed with ginger and oil, resulting in tender flesh and aromatic flavor.
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  Li Shungui Premium Dried Abalone

  Li Shungui Premium Dried Abalone is made from high-quality dried abalone, soaked and slowly stewed in broth for a rich, tender flavor.
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  Almond Mushroom Beef Cubes

  Beef and King Oyster Mushroom Cubes is a dish primarily made with king oyster mushrooms and beef. The beef is cut into small cubes, and the king oyster mushrooms are diced and stir-fried together with the beef. Seasonings are added and the mixture is stir-fried until the beef becomes tender and the mushrooms absorb the sauce, resulting in a rich and flavorful texture.
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  Mei Cai Pork Pie

  Mei Cai Rou Bing is a Chinese dim sum made with pork belly and dried mustard greens. The pork is minced, mixed with the greens and seasonings, wrapped in dough, shaped into cakes, then pan-fried or steamed.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Oil-Steamed Fish Head with Pork Belly

  A Cantonese dish featuring fish head and pork belly steamed in oil, resulting in tender meat and rich flavor.
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  Bowl菜

  Poon choi is a dish where various ingredients are layered in a large bowl and slowly stewed. Common ingredients include pork, chicken, fish balls, radish, cabbage, mushrooms, and vermicelli. After arranging the ingredients layer by layer, water or broth is added and the mixture is gently simmered to allow the flavors to blend harmoniously.
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  Braised Shark's Fin

  A traditional Chinese delicacy made by slow-cooking shark's fin with seasonings and savory ingredients to achieve a rich, tender texture.
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  Luofu Mountain Dried Vegetable Pork Soup

  A traditional soup made with Luofu Mountain dried vegetables and pork, simmered slowly to create a rich, savory broth.
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  Cheese Baked Lobster Pasta

  Fresh lobster meat and pasta are cooked with cream and cheese, then baked until golden and rich.
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  Bird's Nest and Shark Fin Chicken Pot

  A chicken pot dish made with chicken, bird's nest gelatin, and shark fin, slowly stewed to create a rich, smooth broth high in collagen.
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  Scallion-braised Hoof Tendons

  Scallion-braised pig trotter tendons is a dish made by simmering tenderized pig trotter tendons with scallion segments in broth until soft and flavorful.
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  Chicken Cartilage

  Chicken cartilage is a dish made primarily from the cartilage of chickens. To prepare it, first clean the chicken cartilage thoroughly, then marinate it to absorb flavors. Next, quickly stir-fry or roast it over high heat until golden and crispy, and finally sprinkle with appropriate seasonings.

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