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天天来客家食府(龙华油松店)

Cantonese cuisine · ⭐ 4.8

100 meters west of the intersection of Donghuan 1st Road and Donghuan 2nd Road

Dishes

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  Roast Goose

  A classic Cantonese dish made by marinating goose and roasting it until the skin is crispy and the meat tender, with a rich savory flavor.
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  Stir-Fried Beef with Young Ginger

  A dish of tender beef slices stir-fried with fresh young ginger, known for its savory and slightly spicy flavor.
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  Hakka Five-Finger Fuzzy Peach Chicken

  Hakka Five-Finger Fuzzy Peach Chicken is made with free-range chicken and simmered with five-finger fuzzy peach root, goji berries, and red dates. The meat is tender, the broth rich and aromatic, offering a unique medicinal flavor with nourishing health benefits.
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  Hakka Steamed Chicken

  Hakka steamed chicken is made with free-range chicken, ginger, and goji berries, slowly stewed to create a clear broth and tender meat.
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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-style Stuffed Tofu

  客家酿豆腐 is a dish made with soft tofu stuffed with minced pork, mushrooms, and carrots. The tofu is blanched, then stewed with the seasoned filling to absorb rich flavors, resulting in a tender, savory texture.
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  Braised Pig Trotter

  A homestyle dish made by slow-cooking pig trotters with soy sauce, rock sugar, and spices until tender and flavorful.
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  Pickled Radish with Spicy Sauce

  A refreshing dish made from pickled radish seasoned with garlic, vinegar, sugar, and chili for a tangy and spicy flavor.
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  Thai-Style Hand-Pulled Eel

  Fresh eel is marinated, hand-stretched into strands, then quickly stir-fried with Thai-style sauce. Tender texture with rich sauce aroma and a hint of spiciness and sweet-sour flavor.
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  Honghu Lotus Root Stew

  A traditional dish from Hubei featuring tender lotus roots simmered with pork ribs or chicken, creating a rich and savory flavor.
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  Stir-Fried Chinese Cabbage

  Stir-fried bok choy is a Chinese dish primarily made with bok choy, prepared by quickly stir-frying. After washing, the bok choy is either blanched or directly stir-fried in a small amount of oil and salt to maintain its fresh, tender texture and vibrant green color.
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  Steamed Silver Carp

  Steamed bigmouth buffalo is a dish made primarily with fresh bigmouth buffalo, seasoned with ingredients such as ginger slices and scallions, and prepared by steaming. After simple seasoning, the fish meat is placed in a steamer and heated through steam until fully cooked, preserving the original flavor of the fish.
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  Steamed Chicken in Sauce

  A classic Cantonese cold dish made by poaching a castrated chicken and serving it chilled, with a savory ginger-scallion sauce.
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  Three-Cup Duck from Paddy Field

  A traditional dish made with duck meat and three main ingredients: rice wine, soy sauce, and sesame oil, resulting in a rich and savory flavor.
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  Red Date Cups

  Red date cups are made by stuffing pitted red dates with glutinous rice or sweet bean paste and steaming them until soft and sweet.

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