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Liubanshan · Hong Kong-style Diner (Lala Bao Du Store)

Cantonese cuisine · ⭐ 4.6

Unit 421, 4/F, LaLaport, No. 738 Xinjinqiao Road

Dishes

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  M-style Frog Legs

  M-style Frog Legs is a dish featuring tender frog legs stir-fried with a secret sauce and aromatic ingredients like garlic, chili, and onion for a flavorful, slightly spicy taste.
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  XO Sauce Scrambled Eggs with Shrimp

  A dish featuring fresh shrimp and eggs stir-fried with premium XO sauce, offering a rich, savory flavor and smooth texture.
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  Ban Shan Pao Fan

  Ban Shan Pao Fan is a Southeast Asian-style dish made with rice, chicken, basil leaves, chili peppers, and garlic. It is mainly stir-fried, with a spicy and aromatic flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Shacha Beef and Tofu Stew

  Shacha beef and tofu stew is made with beef and tofu, cooked with shacha sauce. It has a rich texture and a unique spicy flavor.
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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Hong Kong Style Three-Cup Chicken

  Hong Kong Style Three-Cup Chicken is a Hong Kong-style dish made with chicken and seasoned with soy sauce, rice wine, and sesame oil. The chicken is pan-fried and then cooked with the seasonings, resulting in tender and flavorful meat.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  White Mushroom Butter Baked Shrimp

  Fresh shrimp and white mushrooms baked together with butter. The dish features a golden, crispy exterior and tender, juicy interior.
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  Braised Soy Sauce Chicken in Clay Pot

  A savory Cantonese dish featuring tender chicken simmered in a clay pot with soy sauce and aromatic spices.
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  Red Onion Braised Soy Sauce Chicken

  Red onion braised soy sauce chicken is a dish made with chicken, red onion, and soy sauce, slowly stewed to create a rich and flavorful taste.
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  Hua Diao Drunk Chicken Pot

  A chicken dish marinated in Huangjiu (yellow rice wine) and slow-cooked in a pot, resulting in tender meat and rich, aromatic broth.
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  Scallion and Ginger Stir-fried Tenderloin

  Scallion and Ginger Stir-fried Tenderloin is a Chinese dish made with pork tenderloin, stir-fried quickly with scallions and ginger. It is cooked in a hot pan to retain the tenderness of the ingredients.
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  Shrimp Paste with Water Spinach

  Shrimp paste with water spinach is a dish that uses water spinach as the main ingredient and shrimp paste as the seasoning. To prepare, wash and cut the water spinach into segments, stir-fry minced garlic and shrimp paste, then quickly stir-fry in with the water spinach until cooked.
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  Bafengtang Chicken Wings

  Prawn-style chicken wings are made by marinating chicken wings, frying them until golden, then stir-frying with garlic, chili, onion, and a special sauce. Crispy outside, tender inside, rich aroma.
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  Fish Dumpling with Stewed Intestines

  Fish dumplings paired with stewed pork intestines, stir-fried to perfection for a rich, savory flavor.
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  Braised Beef Brisket with Radish in Abalone Sauce

  Beef brisket and radish slowly braised in a rich abalone sauce, resulting in tender meat and flavorful vegetables.
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  Bao鱼 Fragrant Fuzhou Hot Rice

  Bao鱼 Fragrant Fuzhou Hot Rice is made with fresh bao, rice, and various ingredients, cooked by stewing. It has a rich flavor, with the bao being fresh and the rice absorbing the rich broth.

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