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L·Flower·Flower Restaurant

特色菜 · ⭐ 4.8

No. 50 Nanning South Street

Dishes

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  Five Blessings Lotus Seed Cake

  Five Blessings Lotus Seed Cake is a traditional sweet dessert made mainly with lotus seeds, glutinous rice flour, and sugar. It is steamed and has a soft, sticky, and sweet texture, often served during festivals or celebrations.
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  Steamed Tiger Grouper with Ancient Method

  The grouper is cleaned, marinated with ginger slices and green onions, steamed over medium heat, then drizzled with soy sauce and hot oil to keep the flesh tender.
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  Signature Garlic Pork Ribs

  Signature Garlic Bone is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until the surface becomes crispy, then stir-fried with a large amount of minced garlic to allow the garlic aroma to fully penetrate the meat. The finished dish has a golden color, tender meat, and rich garlic flavor.
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  Wen Si Tofu

  Wen Si Tofu is a Chinese dish made with soft tofu cut into fine threads and stir-fried with ham, mushrooms, and green peas, offering a delicate texture and savory flavor.
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  Slow-Cooked Aromatic Beef Ribs

  Slow-cooked beef ribs marinated in aromatic spices and gently roasted until tender and flavorful.
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  Osmanthus and Lily

  A refreshing Chinese cold dish made with fresh lilies and dried osmanthus flowers, lightly sweetened with honey for a delicate floral flavor.
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  Bubble Scallion Pancake

  A fluffy scallion pancake with a crispy exterior and soft interior, made by folding dough with oil and green onions, then pan-fried until golden bubbles form.
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  Sea Urchin Tofu

  Sea urchin tofu is a dish primarily made with soft tofu and fresh sea urchin. The tofu is cut into cubes and blanched, then mixed with sea urchin. It is cooked with an appropriate amount of broth or water, seasoned with salt and a small amount of monosodium glutamate, and optionally garnished with chopped green onions or cilantro.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters (mussels), combined with eggs, starch, and scallions. The preparation involves mixing the oysters with seasonings and then pan-frying them in a flat pan until golden and crispy, resulting in an appealing aroma and appearance.
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  Stewed Yellow Croaker in Clay Pot

  Fresh yellow croaker from the East China Sea is slowly stewed in a clay pot with ginger and scallions, resulting in tender fish and rich broth that highlights the natural flavor of the fish.
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  Mustard Shrimp Balls

  Mustard shrimp balls are made from fresh shrimp mashed into paste, mixed with egg white and starch, shaped into balls and boiled. Serve with mustard sauce or mix in mustard for a spicy kick—tender and elastic texture.
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  Caviar Roast Duck

  Roast duck is made from high-quality ducks, marinated and then roasted in a hanging oven, resulting in a crispy skin and tender meat; caviar is used as a garnish on the duck or served alongside to enhance texture and flavor.

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