Oki OK Hong Kong-style Buffet
小吃快餐 · ⭐ 4.0
Room 123, No. 4, Ouxian Road, Huangjia Mountain
Dishes
OK Stir-Fried Beef Rice NoodlesOK Stir-Fried Beef Rice Noodles is a classic Cantonese stir-fry dish. Main ingredients include wide rice noodles, beef slices, bean sprouts, yellow chives, and onions. The beef is first quickly seared until color changes, then removed. A hot wok is used to stir-fry the aromatics, followed by the rice noodles. Finally, the beef and seasonings (such as light soy sauce, dark soy sauce, oyster sauce) are added and tossed together. The dish features dry, non-greasy noodles, tender beef, and strong wok hei (breath of the wok).
Sweet and Sour PorkSweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
Stir-fried Frog Clay PotA Cantonese specialty featuring fresh frogs stir-fried in a clay pot with aromatic spices and vegetables, delivering a bold, savory flavor.
Creamy ShrimpCreamy shrimp is made with fresh shrimp cooked in a rich cream sauce, offering a luxurious and savory flavor.
Crispy Intestine with Pan-frying and BakingA Cantonese dish made by frying pork intestines until crispy, then baking with garlic and chili for a savory, crunchy texture.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Frenzied Red Hot Stir-Fried BullfrogThis dish features bullfrog stir-fried with red peppers, onions, and garlic in a spicy sauce, delivering a bold, aromatic flavor with tender meat.
Bafengtang PrawnPrawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
Sweet and Sour PorkA classic Cantonese dish made with crispy fried pork belly served with pineapple, bell peppers, and a tangy sweet and sour sauce.
Steamed Lushan Large Oyster in Pressure CookerSteamed Lushan Large Oyster in Pressure Cooker is a dish made with large Lushan oysters, seasoned with ginger slices and scallions, and cooked in a pressure cooker. It has a fresh and tender texture, preserving the original flavor of the oysters.