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Yan Xiao Xiao Hong Tea House (Youth Hub Branch)

Cantonese cuisine · ⭐ 4.5

Room 14, 1st Floor, Building 2, Guanggu Youth Hub, Guanggu Avenue, Zanglong Island

Dishes

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  Stir-Fried Garlic Shrimp in Clay Pot

  A Cantonese dish featuring fresh shrimp stir-fried with garlic, ginger, and sauce in a clay pot over high heat, resulting in tender shrimp and rich aroma.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Rich Custard Delight

  Bao Fu Lou Nai Hua is a dessert made primarily from eggs, milk, sugar, and low-gluten flour. The yolks are mixed with sugar, then combined with milk and flour, poured into a mold, and steamed. The finished product has a delicate and soft texture with a slightly caramelized surface.
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  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
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  Shagiang Beef Stew Pot

  A Cantonese dish featuring beef stir-fried with sand ginger, garlic, and onions in a clay pot, delivering rich aroma and tender meat.
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  Thai Fragrant Coconut Chicken

  Thai Fragrant Coconut Chicken is a Thai-style dish made with chicken and coconut. The chicken is cooked with coconut milk and spices, resulting in a tender texture and rich coconut flavor.
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  Thai Coconut Chicken

  Thai Coconut Chicken is a flavorful dish made with chicken simmered in coconut milk and Thai spices, offering a rich, aromatic taste.
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  Hong Kong Style Roast Duck

  Hong Kong-style roast duck is made from a whole duck, marinated, inflated, coated with sugar water, dried, then roasted in an open炉. The skin is crispy, the meat tender, and the color bright red.
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  Hong Kong Tea Shrimp Dumplings

  Fresh shrimp and pork fat filling wrapped in translucent dumpling skins, steamed to perfection with a subtle tea aroma.
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  Linglong Bird's Nest Chicken

  A nourishing dish featuring bird's nest and chicken, slow-cooked to perfection for a rich, savory flavor.
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  Stir-fried Free-range Chicken

  Stir-fried free-range chicken is a dish made with fresh free-range chicken, ginger slices, garlic cloves, green onions, and other seasonings, quickly stir-fried over high heat to lock in juices and keep the meat tender while absorbing the flavors.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black beans, garlic, and ginger, delicately cooked to tender perfection.
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  Heartbreaking Sliding Egg Rice

  Heartbreaking Sliding Egg Rice is a Chinese fried rice dish made with rice, eggs, and seasonings. Eggs are beaten and stir-fried with rice to coat the grains, resulting in a smooth and delicious texture.

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