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Li Zhou Ji Chaoshan Claypot Rice (Hutang Nandianyuan Store)

Cantonese cuisine · ⭐ 4.4

广电西路南甸苑25-19号

Dishes

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  Stir-fried Seafood Pot

  A Cantonese dish featuring fresh seafood like shrimp, crab, and shellfish stir-fried in a hot wok with garlic, ginger, and scallions for a savory, aromatic flavor.
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  Ginger-Braised Sea Bass

  A Cantonese dish featuring fresh sea bass steamed with ginger and scallions, then finished with a hot oil drizzle for a fragrant, savory flavor.
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  Pork Rib and Scallop Porridge

  A savory porridge made with pork ribs and scallops, slowly simmered to create a rich and nourishing dish.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Dry-Fried Beef Rice Noodles

  A classic Cantonese dish made with beef slices, rice noodles, and vegetables stir-fried quickly over high heat for a savory, tender texture.
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  Shrimp and Scallop Rice Porridge

  A savory rice porridge made with shrimp and scallops, simmered slowly for a rich, smooth texture.
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  Shrimp and Pork Rib Porridge

  A savory porridge made with shrimp and pork ribs, slow-cooked to a creamy consistency. Ideal for breakfast or recovery meals.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Steamed Chicken Feet in Sauce

  Chicken feet are blanched, then marinated with soy sauce, oyster sauce, garlic, and ginger before steaming. Finished with hot oil for aroma. Main ingredients: chicken feet and seasonings.
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  Braised Tofu in Abalone Sauce

  Braised tofu in abalone sauce is a dish featuring soft tofu as the main ingredient, seasoned with abalone sauce. Tofu is blanched to remove odor, then simmered in the sauce to absorb its rich flavor. The result is tender tofu with a savory, concentrated broth.

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