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Xian Ji Zhe Bao Guangdong Cuisine (Lu Gu Lu Store)

Cantonese cuisine · ⭐ 4.2

No. 1-12, Courtyard No. 51, Lu Gu Road

Dishes

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  Traditional Claypot Rice with Preserved Meats

  Traditional腊味煲仔饭 features rice base with cured sausages and meats, plus greens, slow-cooked in a clay pot. The rice forms a crispy crust, infused with rich aroma from the cured ingredients.
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  Stir-Fried Beef Tenderloin in Clay Pot

  Stir-fried beef tenderloin with vegetables like bell peppers and onions, quickly cooked at high heat. Beef strips are marinated, stir-fried with ingredients, then finished with a special sauce to retain tenderness.
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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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  Pepper丝 Fermented Tofu Watercress

  A dish featuring watercress, seasoned with chili threads and fermented tofu. After blanching, the watercress is stir-fried with sliced chilies and mixed with fermented tofu sauce for a unique flavor.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Stir-Fried Beef Tenderloin in a Clay Pot

  Stir-fried beef tenderloin with seasonings and vegetables in a clay pot, resulting in a tender and delicious dish.
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  Stir-fried Blood Sausage

  Stir-fried fresh intestines is a Cantonese dish using pig intestines as the main ingredient. Cleaned and sliced, they are quickly stir-fried with garlic, ginger, scallions, soy sauce, and cooking wine until tender.
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  Stir-fried Fresh Squid

  Stir-fried fresh squid is a dish featuring fresh squid quickly stir-fried with garlic, ginger, and green onions in a hot pan to lock in juices and maintain tenderness.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Fish with Green Onion Oil

  Crispy fish with green onion oil is a Cantonese dish made with carp, marinated and deep-fried until crispy on the outside and tender inside. Main ingredients include green onion oil, salt, and pepper.
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  Steamed Spare Ribs with Black Bean Sauce in Clay Pot Rice

  Steamed spare ribs with fermented black bean sauce in a clay pot is a traditional dish made primarily with spare ribs and rice. The spare ribs are first marinated in fermented black bean sauce to infuse flavor, then cooked together with rice in a clay pot over low heat. During the cooking process, the savory aroma of the ribs blends perfectly with the rice, and a crispy layer of rice crust forms at the bottom of the pot, offering a delightful crunch.
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  Bafengtang Nine-Gill Fish

  Nine-gill fish is marinated, coated in crispy batter, deep-fried until golden and crunchy, then stir-fried with garlic, chili, onion, and special sauce.

Reviews

• Shay_16
  This place is honestly the king of queues in Shijingshan — if you're craving real Cantonese food, this is THE spot. The clay pot rice with cured meats is an absolute must-order. The rice grains were perfectly plump, that ideal not-too-soft not-too-firm texture, and the Chinese sausage had so much aroma packed in. The crispy fried Bombay duck was super crunchy on the outside and basically melted in my mouth — seriously top-tier execution. And the classics like poached chicken and dry-fried beef chow fun noodles were both super authentic too. Honestly you can kinda just point at anything on the menu and it's gonna be good. Heads up though — the owner took over the shop next door so wait times aren't as crazy as before, but you still gotta queue during peak hours. Definitely try to come off-peak. Some of the staff are actually from Guangdong which gave the whole place a really warm, homey vibe. The flavors had that real wok hei going on, felt just like eating at one of those dai pai dong spots in Guangzhou. Totally worth making a special trip here.