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Lianxiang Lou Restaurant (Dongfeng Branch)

Cantonese cuisine · ⭐ 4.1

No. 552 Dongfeng East Road, Left Side, 1st and 2nd Floors

Dishes

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  Grilled Shrimp and Vegetable Spring Rolls

  Grilled shrimp and vegetables wrapped in rice paper, served as a fresh and flavorful appetizer.
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  10-Year-Aged Tangerine Peel Beef Balls

  Ten-year-aged tangerine beef balls made by mixing fresh beef paste with seasonings, forming into balls, then stewed with aged tangerine peel for a unique aroma and tender, elastic texture.
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  Signature Pineapple Bun

  The signature pineapple bun is a sweet bread made primarily from flour, sugar, yeast, and butter. It is coated with sugar crystals and baked until golden and crispy on the outside, while remaining soft and sweet inside. During preparation, the dough is fermented, divided, shaped, brushed with egg wash, and sprinkled with sugar before being baked at high temperature.
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  Seafood Lotus Root Fritters

  Lotus root strips mixed with seafood like shrimp and squid, seasoned and pan-fried into crispy, tender fritters.
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  Steamed Large Yellow Croaker in Clear Chicken Broth

  Steamed large yellow croaker in clear chicken broth is a dish made with large yellow croaker and clear chicken broth. The main ingredients include large yellow croaker, ginger slices, and scallion segments, and the method involves steaming the cleaned fish in a steamer with clear chicken broth and seasonings until cooked.
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  Juicy Glass-Braised Pigeon

  Juicy glass-skinned squab is a dish featuring young pigeons marinated and deep-fried until the skin becomes crispy while the meat stays tender and juicy. The special seasoning and high-heat frying create a transparent, glass-like crust, giving it its name. The finished dish has a golden color and a satisfyingly crisp exterior with a soft, succulent interior.
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  Stewed Beef Brisket with Rice Noodle Rolls

  A Cantonese-style dish combining tender beef brisket and rice noodle rolls, slow-cooked in a stone pot to absorb rich flavors.
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  Deluxe Lotus Fish

  A delicately prepared dish featuring tender fish fillets and lotus root, offering a rich, savory flavor.
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  Fresh Ginger Jelly Cake

  A traditional sweet made from freshly grated ginger juice mixed with glutinous rice flour and steamed, offering a soft, slightly spicy texture with a warm ginger aroma.
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  Imperial Siu Mai

  A premium siu mai filled with pork, shrimp, and mushrooms, steamed to perfection for a delicate and savory bite.
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  Lianxianglou Fish Soup

  Lianxianglou Fish Soup is a traditional soup made with fresh fish meat, egg liquid, mushrooms, and bamboo shoots. The fish meat is carefully deboned, resulting in a tender texture and a rich, delicious broth.
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  Lianxianglou Shrimp Dumplings

  A classic Cantonese dim sum, featuring fresh shrimp and pork wrapped in thin translucent dough, steamed to perfection for a delicate, savory bite.
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  Lianxianglou Shrimp Dumpling Imperial

  Lianxianglou Shrimp Dumpling Imperial features fresh shrimp and pork fat wrapped in translucent dumpling skin, steamed to perfection for a delicate, savory bite.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Sauce Emperor Steamed Chicken Feet

  Steamed chicken feet marinated in a rich, savory sauce, tender and flavorful.

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