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Kou Xiang Men Di • Lang Bing Kou Rou Ze Ze Bao

粤菜 · ⭐ 3.6

No. 58 Tianchen Road, 1st Floor

Dishes

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  Stir-fried Spare Ribs

  Stir-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.
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  Stir-Fried Rocket Squid with Sizzling Sound

  Fresh 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.
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  Stir-fried Beef with Sauce

  Stir-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.
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  Handmade Fish Tofu Soup

  Handmade 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.
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  Wolf Soldier Tiger Skin Braised Pork

  A traditional Chinese dish featuring braised pork belly with a crispy skin, seasoned and slow-cooked to perfection.
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  Homemade Fresh Oil Chili

  Made 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.
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  Bird's Nest Mushroom Chicken Soup

  A 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.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean 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.
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  Jumping Water Pickled Radish

  A 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.
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  Bone Soup

  Bone 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.

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