Kou Xiang Men Di • Lang Bing Kou Rou Ze Ze Bao
粤菜 · ⭐ 3.6
No. 58 Tianchen Road, 1st Floor

Dishes
Stir-fried Spare RibsStir-fried spare ribs with garlic, ginger, onion, and green/red peppers, cooked quickly at high heat to lock in juices and create a unique aroma and texture.
Stir-Fried Rocket Squid with Sizzling SoundFresh squid stir-fried quickly with rocket leaves using high heat, producing a 'zhe zhe' sizzling sound. The dish highlights the natural flavor of ingredients, offering tender and crisp texture with mild spiciness and fresh aroma.
Stir-fried Beef with SauceStir-fried beef in Cantonese style, using beef brisket or tendon slices with onions, green peppers, and garlic, cooked rapidly in a clay pot or wok with soy sauce, oyster sauce, and light soy sauce to enhance aroma and tenderness.
Handmade Fish Tofu SoupHandmade fish tofu soup is made from fresh fish meat, finely chopped, mixed and steamed. The finished product is semi-transparent with a smooth, tender texture. The broth is light and fresh, often enhanced with ginger threads and green onions. A traditional home-style soup in Guangdong region.
Wolf Soldier Tiger Skin Braised PorkA traditional Chinese dish featuring braised pork belly with a crispy skin, seasoned and slow-cooked to perfection.
Homemade Fresh Oil ChiliMade from dried chilies, Sichuan peppercorns, and cooking oil, stir-fried over high heat to produce a bright red color and rich aroma. Main ingredients are dried chilies and Sichuan peppercorns, with flavor enhanced by hot oil infusion. Used directly for mixing dishes or dipping.
Bird's Nest Mushroom Chicken SoupA medicinal soup made with black chicken and Cordyceps flower, slowly simmered to create a rich, nutritious broth. Black chicken is high in protein and amino acids, while Cordyceps flower offers tonifying benefits.
Braised Tofu Paste with Eel and Pak ChoiBean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
Jumping Water Pickled RadishA Sichuan-style cold dish made from fresh white radish, pickled with salt and seasoned with chili, garlic, and ginger for a crisp, tangy, and spicy flavor.
Bone SoupBone broth is made by slow-cooking animal bones like pork, beef, or chicken in water for several hours to extract marrow and gelatin. Add ginger slices and scallions to reduce odor and enhance aroma; some recipes include carrots or corn for added flavor.