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Li Qun Restaurant

Cantonese cuisine · ⭐ 4.4

No. 10 Hezuo Road

Dishes

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  Lek Kai Char Siu

  A classic Hong Kong roast pork dish made from marinated pork belly, roasted to a glossy finish with a sweet and savory flavor.
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  Traditional Stewed Lamb with Tofu Skin

  A classic Cantonese dish featuring slow-cooked lamb and tofu skin, rich in flavor and aroma.
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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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  Zhu Hou Sauce Braised Radish and Beef Brisket Stew

  Beef brisket and white radish are slowly stewed with Zhu Hou sauce, resulting in rich broth, tender meat, and flavorful radish that absorbs the sauce. Main ingredients include beef brisket, white radish, and Zhu Hou sauce, prepared by braising.
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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Brandy-Aged Huadiao Wine Steamed Drunken Giant Prawn

  Fresh giant prawns marinated in aged huadiao wine, brandy, and spices, then steamed to perfection, resulting in rich wine aroma and tender, flavorful meat.
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  Secret-Recipe Steamed Goose

  A succulent goose dish marinated and roasted to perfection, with a rich broth infused inside the meat for an exquisite taste.
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  Classic Squirrel Fish

  Classic squirrel fish uses mandarin fish as the main ingredient, deboned and cut into diamond-shaped pieces, then coated with starch and deep-fried until golden and crispy. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, salt, and a little water is poured over the fish, topped with sesame seeds and scallions. The dish has a bright red color with a crispy exterior and tender interior.
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  Old Xiguan Lettuce Pot

  A Cantonese dish featuring fresh lettuce and ingredients like pork and shrimp, slow-cooked in a clay pot for a savory, nourishing meal.
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  Black Bean Sauce Stir-fried Goose Intestines

  A Cantonese dish featuring fresh goose intestines stir-fried with black bean sauce, delivering a savory and aromatic flavor.
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  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
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  Golden Soup Chicken with Fish Maw

  A nourishing dish featuring chicken and fish maw simmered in a golden broth, known for its rich flavor and health benefits.
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  Shunde Fish Skin Salad

  Shunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.

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