Li Jia Fang Teahouse (Shipai Store)
Cantonese cuisine · ⭐ 3.5
No. 10, Lijiafang Commercial Street
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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. 10, Lijiafang Commercial Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Curry Beef Rice, Sichuan Boiled Fish, Hong Kong Style Stir-Fried Pork Rice.
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: Dongguan
- Category: Cantonese cuisine
- Rating: 3.5
- Address: No. 10, Lijiafang Commercial Street
- Popular dishes: Curry Beef Rice, Sichuan Boiled Fish, Hong Kong Style Stir-Fried Pork Rice, Roast Goose Leg Rice, Lotus Stem and Beef Rice
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Dishes
Curry Beef RiceCurry beef rice is a rice dish primarily made with beef and curry. Tender, flavorful beef is mixed with rich, aromatic curry sauce and poured over steaming hot rice, creating an enticing golden-yellow color.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Hong Kong Style Stir-Fried Pork RiceHong Kong-style stir-fried pork rice features lean pork slices stir-fried with green peppers and onions, seasoned with soy sauce, sugar, and oyster sauce, then served over steamed rice. Offers a savory-sweet flavor with tender meat and crisp vegetables.
Roast Goose Leg RiceRoast goose leg rice features a whole goose leg as the main ingredient, marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced or whole roast goose leg, sometimes enhanced with roast goose sauce.
Lotus Stem and Beef RiceLotus stem and beef rice features tender beef stir-fried with fresh lotus stems, served over steamed rice for a savory, satisfying meal.
Hufu Bell Pepper with Pork BellyMade with green chili peppers and pork belly, stir-fried after oil-frying to create a tiger-striped crust, then cooked with garlic and doubanjiang. Crispy outside, tender inside, savory with a spicy kick.
Bafengtang PrawnPrawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
Fish-Flavored Eggplant StewFish-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.
Goose NeckGoose neck is a delicacy made from the neck of a goose, typically braised or stewed with spices and aromatics for rich flavor.
黑椒牛扒饭黑椒牛扒饭以牛排为主要食材，搭配洋葱、青椒等蔬菜，用黑胡椒酱汁调味，将牛排煎熟后与米饭一同装盘，酱汁淋在牛排和米饭上。