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This is Hong Kong Style Teahouse

Cantonese cuisine · ⭐ 3.7

Building 3, No. 19 Jinpeng Road, Fenggang Town

Dishes

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  Wonton Noodles

  Wonton noodles feature handmade wontons and boiled noodles. Wontons are filled with pork and shrimp, wrapped in thin dough, then served in a broth made from pork or chicken bones, garnished with green onions and coriander.
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  Iced Pineapple Bun with Butter

  Iced Pineapple Bun with Butter is a classic Hong Kong-style tea restaurant dessert. It consists of a freshly baked pineapple bun sliced horizontally, with a slice of chilled thick-cut salted butter placed inside. The bun features a crispy sweet crust made from flour, sugar, eggs, and lard, baked to form a cracked surface resembling pineapple skin. The inner bread is soft. The chilled butter gradually melts in the warm bun, creating a contrast of hot and cold textures. Main ingredients include bread flour, sugar, eggs, lard, yeast, and salted butter.
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  Big Stir-fried Pork

  A Chinese dish made with pork or beef, marinated and stewed with vegetables for a rich, tender flavor.
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  Braised Beef Shank with Dried Tofu Skin

  A savory Cantonese dish featuring beef shank and dried tofu skin simmered slowly until tender, resulting in a rich, flavorful stew.
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  Lemon Tea

  Lemon tea is a drink made primarily from tea and lemon. Typically based on black or green tea, it includes fresh lemon slices or juice, and is sweetened with sugar or honey to taste. Brewed tea is cooled and mixed with lemon, serving either cold or hot.
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  Hong Kong-style Braised Pork Rice

  Hong Kong-style braised pork rice features fatty pork belly simmered with soy sauce, sugar, star anise, and cinnamon until tender. Served over steamed white rice, often with pickled vegetables or scallions.
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  Roast Goose Rice

  Roast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
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  Pineapple Oil Sandwich

  Pineapple bun with butter is a classic Hong Kong snack, mainly composed of a pineapple bun and butter. The pineapple bun is a sweet bread with sesame seeds on the surface and a soft interior; the butter melts naturally when placed inside the sliced bun. To prepare it, butter is placed in a warm pineapple bun, allowing it to melt and create a unique texture.
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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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  Super Crispy Pork Cutlet Croissant

  A fusion dish featuring crispy fried pork cutlet stuffed into a warm croissant, offering a crunchy exterior and tender interior with rich aroma.
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  Spicy Lotus Root Tips with Beef Fillet

  This is a quick stir-fry dish featuring tender lotus root tips and beef tenderloin. The beef is sliced into strips and marinated briefly with soy sauce and starch. The lotus root tips are cleaned and cut into sections. In a hot wok with oil, the beef is first stir-fried until it changes color and set aside. Using the remaining oil, minced garlic and dried chili peppers are sautéed until fragrant. The lotus root tips are added and stir-fried until tender-crisp, then the beef is returned to the wok. The dish is quickly tossed together and seasoned with salt and light soy sauce. The final dish offers crisp lotus root tips, tender beef, and a spicy aroma.

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