Close

Li Hua Teahouse (Central District Store)

Cantonese cuisine · ⭐ 4.5

No. 1343 Xikang Hutong (intersection of Xikang Hutong and Xinjiang Street)

Dishes

• 

  Central District Honey Glazed Barbecue Rice

  A Hong Kong-style dish featuring sweet and savory barbecued pork served over steamed rice with vegetables.
• 

  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
• 

  Hua Ji Double Skin Milk

  Hua Ji Double Skin Milk is made from fresh milk, heated and cooled twice to form two layers of creamy skin. It has a smooth, tender texture with rich milk aroma and moderate sweetness, a traditional Cantonese dessert.
• 

  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
• 

  Hong Kong Style Beef Noodle Soup

  A classic Hong Kong-style beef noodle soup featuring tender beef, vegetables, and a rich broth served over egg noodles.
• 

  Hong Kong Style Iced Lemon Tea

  Hong Kong-style iced lemon tea is a classic Hong Kong beverage, made with black tea as the base, fresh lemon juice and an appropriate amount of sugar for flavoring, then cooled with ice cubes.
• 

  Hong Kong Crystal Shrimp Dumpling Royal

  A delicate dim sum dish made with translucent dumpling wrappers filled with fresh shrimp, steamed to perfection for a tender and flavorful bite.
• 

  Hong Kong Style Beef Brisket Soft Egg Rice

  Hong Kong-style beef brisket rice features slow-cooked beef brisket stir-fried with soft, creamy eggs and steamed white rice. The tender beef blends harmoniously with the smooth eggs, delivering a rich, savory-sweet flavor.
• 

  Shrimp and Egg Fried Rice

  A Hong Kong-style dish featuring tender shrimp and silky eggs served over steamed rice, seasoned with light soy sauce and a hint of sesame oil.
• 

  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.
• 

  Swiss Chicken Wings

  Swiss chicken wings are made by marinating chicken wings, deep-frying them until crispy, and coating with a sweet and sour sauce that mimics Swiss salad dressing.
• 

  Liwang Tiaozi Porridge

  Liwang Tiaozi Congee is a Cantonese rice porridge made by simmering rice with various ingredients such as fish slices, shrimp, pork liver, egg threads, and crumbled fried dough sticks. The rice is cooked until soft and tender, then ingredients are added gradually to maintain a thick, rich consistency and a complex flavor profile.
• 

  Pan-Fried Shrimp Patties

  Pan-fried shrimp cakes are made from fresh shrimp, eggs, starch, and seasonings. Shrimp is minced and mixed with egg and starch, then shaped into patties and pan-fried until golden brown on both sides, crispy outside and tender inside.
• 

  Famous Stocking Milk Tea (Hot)

  A classic Hong Kong-style drink made with black tea, milk, and condensed milk, filtered through a stocking to ensure smooth texture and rich flavor.

Reviews