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Lao Wei Impression • Hakka Cuisine

Cantonese cuisine · ⭐ 4.0

Hainan Avenue, Hanrong Xingyue

Dishes

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  Five-fingered Mulberry Chicken Soup

  A nourishing soup made with five-fingered mulberry and old hen, slowly simmered for rich flavor and health benefits.
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  Chilled Pickled Cucumber

  A refreshing cold dish made from cucumbers marinated in a sweet and sour sauce, then chilled for a crisp, tangy bite.
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  Salted Pork Stir-Fried Noodles

  A traditional Chinese dish made by stir-frying thin noodles with salted pork and aromatics, resulting in a savory and satisfying meal.
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  Hakka Fried and Baked Tofu

  A Hakka dish made by frying tofu until golden and then baking it with a savory sauce, resulting in a crispy exterior and tender interior.
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  Hakka Pork Soup

  A traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
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  Hakka Stewed Goose

  A classic Hakka dish featuring whole goose slowly stewed with soy sauce, sugar, and spices until tender and flavorful.
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  客家蛋角煲

  客家蛋角煲 features thin egg sheets rolled into角 shapes, filled with minced pork, mushrooms, and carrots, then stewed in a clay pot to absorb the broth's flavor. Cooking requires precise heat control to keep the egg rolls tender and intact.
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  Home嫂 Stir-Fried Three Treasures

  A classic home-style dish featuring potatoes, carrots, and green peppers stir-fried together for a balanced, savory flavor.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  New Style Pickles

  New Style Pickles are a fermented vegetable product that blends traditional and modern techniques. Main ingredients include napa cabbage, daikon radish, carrots, cucumbers, and other fresh vegetables, seasoned with garlic, ginger, and chili peppers. After washing and cutting, the vegetables are mixed with salt, sugar, and spices, then placed in a sealed container for short-term lactic acid fermentation at room temperature (typically 1-3 days). Compared to traditional long-fermented pickles, it has a shorter fermentation time, resulting in a crisper texture, fresher sourness, moderate spiciness, and better retention of the vegetables' original color and vitamins.
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  Stir-fried Pig Intestine with Water Green Vegetables

  A Chinese dish made by stir-frying cleaned pig intestine with water green vegetables, resulting in a savory and crisp texture.
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  Oil and Salt Steamed Mountain Catfish

  Fresh mountain catfish steamed with oil and salt, resulting in tender meat with a savory flavor.
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  Cantonese Braised Platter

  A selection of braised meats and tofu in a rich Cantonese-style sauce, served cold or at room temperature.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Old Village Clay Pot Pork

  Old Village Clay Pot Pork features slow-cooked pork belly in a clay pot with aromatic spices, resulting in tender, flavorful meat.
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  Old Village Steamed Goose

  A traditional Cantonese dish featuring a whole goose steamed in clear water, served chilled and sliced, with a savory, tender texture and a simple dipping sauce.
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  Old Village Poached Rooster

  A classic Cantonese dish featuring a premium rooster poached in water until tender, then chilled for firm texture and served sliced—delicate, fresh, and naturally flavorful.
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  Longjing Tea Shrimp

  Fresh river shrimp stir-fried with Longjing tea leaves, resulting in a delicate balance of seafood and tea aroma.

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