Lao Mai Private Kitchen
特色菜 · ⭐ 3.7
No. 22 Fenghuang Street
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 22 Fenghuang Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Lan Bean and Celery Stir-fried with Preserved Pork, Hand-grab Bone, Braised Pork Ribs.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: 特色菜
- Rating: 3.7
- Address: No. 22 Fenghuang Street
- Popular dishes: Lan Bean and Celery Stir-fried with Preserved Pork, Hand-grab Bone, Braised Pork Ribs, Braised Chicken, White-Cut Chicken
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Dishes
Lan Bean and Celery Stir-fried with Preserved PorkA classic Chinese home-style dish featuring preserved pork, lan beans, and celery stir-fried together for a savory, aromatic flavor.
Hand-grab BoneA dish featuring tender pork or beef ribs braised until fall-off-the-bone soft, seasoned with savory spices and enjoyed by hand.
Braised Pork RibsA Chinese dish made by braising pork ribs in a savory sauce until tender and flavorful.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
White-Cut ChickenWhite-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
Lotus Leaf Beef BallsA dish made by wrapping seasoned beef balls in lotus leaves and steaming them, resulting in a fragrant, tender, and flavorful bite.
Steamed Pig SkullA traditional Chinese dish made by steaming pig skull with ginger and scallions until tender, rich in collagen and savory flavor.
Clam Stir-fried BuckwheatA dish made with fresh clams and buckwheat, stir-fried quickly for a light and nutritious meal.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.- Cucumber Stir-fried with Shrimp RoeA dish made by quickly stir-frying fresh cucumber and shrimp roe, resulting in a crisp and savory flavor.
Taro Pork BellyXiangyu Kou Rou is a dish made primarily with pork belly and taro. Pork belly slices are blanched to remove odor, then layered alternately with taro slices in a bowl. Seasonings like soy sauce, sugar, and cooking wine are added before steaming until tender. It's flipped onto a plate for serving. The dish has a glossy red color, tender meat, and flavorful taro.
Chicken and Mushroom Stir-Fry with BeefA stir-fry dish made with beef and chicken mushrooms, seasoned with garlic and ginger for a savory flavor.