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Hong Kong Rongxing Teahouse (Yantian Branch)

Cantonese cuisine · ⭐ 3.9

No. 105, Building 1, Mingzhu Yuan, No. 148 Beishan Road, Donghai Community, Yantian Subdistrict

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Frozen Milk Tea

  Frozen milk tea is a beverage made primarily from tea, milk or non-dairy creamer, sugar, and water. First, the tea infusion is cooled, then mixed with dairy products and sugar until well blended, and finally poured into molds to freeze into a solid form. When serving, it can be taken out directly to melt or cut into small pieces as a cold drink.
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  Frozen Lemon Tea

  Frozen lemon tea is a beverage made primarily from lemons and tea, served with ice or chilled. It's simple to prepare: first slice the lemon and brew it with tea, then add sugar or honey to taste. Finally, add ice cubes or refrigerate before enjoying.
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  Char Siu Roast Chicken Rice

  A classic Cantonese dish featuring tender roast chicken and sweet, savory char siu served over steamed rice.
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  Seafood Dry Noodle Pot

  Seafood dry tossed vermicelli stew features vermicelli with shrimp, squid, clams, simmered in a clay pot with seasonings for a soft, flavorful dish.
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  Macao Roast Pork Rice

  Macau roast pork rice features marinated pork belly roasted to tender perfection, rich yet not greasy. Served with steamed white rice, a side of greens, and optionally sweet sauce or soy for flavor.
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  Roast Duck and Barbecue Pork Rice

  Roast duck and char siu rice features grilled duck and sweet barbecued pork served over steamed rice. Duck is marinated and roasted for crispy skin, while char siu is glazed with honey sauce for tender, juicy meat. Both offer rich sweet-savory flavors, making this a classic Cantonese fast food dish.
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  Stone Pot Steak Rice

  A savory dish featuring tender steak served over hot rice in a stone pot, with vegetables and rich sauce.
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  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
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  Stewed Bitter Melon with Beef

  A Chinese dish featuring bitter melon and beef, stir-fried with soy sauce for a savory taste.
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  Soy Sauce Chicken Rice

  Char siu chicken rice is a traditional delicacy made primarily with chicken and fragrant rice. The chicken is marinated and then simmered in soy sauce, resulting in tender and juicy meat. The fragrant rice absorbs the chicken juices, creating a rich flavor that complements the chicken perfectly, offering an endless taste experience.
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  Sour Cabbage Fish Without Rice

  Fresh fish slices are stir-fried with sour cabbage, ginger, garlic, and chili to create a tangy and spicy broth. The fish is tender and juicy. This dish is served without rice, emphasizing its bold sour-spicy flavor.
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  Fresh Tomato Baked Pork Rice

  Fresh tomato baked pork rice features tender pork cutlet and fresh tomatoes, layered over rice and baked until golden. A savory, comforting dish.

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