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Tuan Liu Ji Fa Cai Fan Ju

Cantonese cuisine · ⭐ 4.1

No. 11, Fushang Fang, Phase II Yongqingfang (enter straight into the alleyway next to No. 145 Enning Road)

Dishes

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  Traditional Three-Slice Fried Noodles

  Traditional three-slice fried noodles is a Chinese dish made with eggs, carrots, and wood ear mushrooms. These ingredients are sliced and stir-fried with noodles, resulting in a crispy and delicious texture.
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  Liu Ji Garlic Chicken Wings

  Liu Ji Garlic Chicken Wings is a Chinese snack made with chicken wings and a large amount of garlic. The chicken wings are crispy on the outside and tender and juicy inside, with a strong garlic flavor.
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  Prosperity Roast Goose

  A classic Cantonese roasted goose dish, marinated and oven-roasted to perfection, with crispy skin and tender meat, often served during festive occasions for good luck.
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  Salted Egg Yolk Shiitake Mushroom

  A Chinese dish made with fresh shiitake mushrooms and salted egg yolk, stir-fried until fragrant and crispy.
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  Fragrant Steamed Chicken

  A classic Cantonese cold dish made with tender chicken steamed in water and served chilled, often with ginger-scallion sauce.
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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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  Signature Crispy Braised Squab

  Fresh squab is marinated, deep-fried until crispy, then braised in a secret sauce for rich flavor and tender meat.
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  Shagiang Boneless Pig Trotter

  A savory dish made with boneless pig trotter slowly stewed with sand ginger and spices, resulting in tender meat and rich aroma.
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  Pan-fried Noodles

  Pan-fried noodles are made by stir-frying noodles with eggs, vegetables, or meat in a pan until golden and crispy on the outside.
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  Canned Mandarin Fish Stir-Fried with Water Spinach

  Canned mandarin fish stir-fried quickly with fresh water spinach, creating a savory and healthy dish.
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  Crispy Braised Squab

  Crispy braised squab is made with squab as the main ingredient. After marinating, it is deep-fried until the skin becomes crispy, then braised with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a crispy outer skin.
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  Camphor Tree Mushroom

  Wood ear mushroom is a type of edible fungus, primarily using fresh or dried wood ear mushrooms, often cooked with meat or vegetables. It is usually soaked, cleaned, and then stir-fried, stewed, or boiled, either alone or with other ingredients.
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  Strawberry Retro Sweet and Sour Pork

  Strawberry Retro Sweet and Sour Pork is an innovative dish combining traditional sweet and sour pork with modern strawberry flavor. Main ingredients are pork and strawberries, deep-fried and served with a sweet and sour sauce, offering a crispy exterior and tender interior with a sweet and sour taste and rich fruit aroma.
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  Steamed Chicken in Soy Sauce

  Char siu chicken is a dish made with chicken as the main ingredient, marinated with soy sauce, sugar, ginger slices, green onion segments, and other seasonings before steaming. The primary ingredients are chicken thighs or whole chicken, which are simmered with seasoning to allow the meat to absorb the rich sauce flavor.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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