Madame He · Zhezhe Pot (Liyue Li Branch)
粤菜 · ⭐ 4.7
No. 193, Fumin Middle Road, Country Garden Wanxiang Songhu, Building 15, Unit 116 (next to Kung Fu Restaurant)
Dishes
Stir-fried Blood SausageZhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
Stir-Fried Acidic Pork Intestines with Pickled Mustard GreensA Cantonese dish featuring tender pork intestines stir-fried with sour pickled mustard greens in a hot wok, delivering a bold, tangy flavor.
Stir-fried Yellow Beef with 'Ji' TechniqueA Cantonese dish featuring tender yellow beef stir-fried quickly in a clay pot with garlic, ginger, and onions, delivering a rich, savory flavor.
Qingyuan Free-range Chicken and Winter Melon SoupA nourishing soup made with Qingyuan free-range chicken and winter melon, simmered slowly to bring out natural flavors.
Flame-Grilled Chicken with Sand GingerA stir-fried chicken dish using fresh free-range chicken, sand ginger, garlic, and chili, finished with hot oil to create a flame effect and deliver a spicy, aromatic flavor.
Pork Lard Crumbs with Purple Basil and Mini CucumberPork lard crumbs stir-fried with purple basil and mini cucumber, creating a savory and aromatic dish with a satisfying crunch.
Pork Lard Crumbs Stir-fried with Chinese BroccoliA Cantonese home-style dish featuring crispy pork lard crumbs stir-fried with fresh Chinese broccoli, delivering a savory and aromatic flavor.
Pork Lard Crumbs Stir-fried CauliflowerA stir-fried dish featuring pork lard crumbs and cauliflower, known for its savory aroma and crisp texture.
Pork Lard Crumbs Stir-fried with Water SpinachA Cantonese home-style dish made by stir-frying pork lard crumbs with water spinach, resulting in a fragrant and satisfying flavor.
Stir-fried Shrimp with Garlic and VermicelliA Cantonese dish featuring fresh shrimp and soaked vermicelli stir-fried with garlic, resulting in a savory and aromatic flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.