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Da You Li Teahouse (Xiegang Branch)

Cantonese cuisine · ⭐ 3.6

Room 103, No. 4 Guangming North Road, Xiegang Town

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a Chinese stir-fry dish using beef and rice noodles. Beef slices are marinated with soy sauce and starch, while rice noodles are soaked beforehand. After heating oil, garlic is stir-fried first, then beef is quickly cooked until it changes color. Rice noodles, bean sprouts, and green onions are added and stir-fried together, then seasoned and mixed well.
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  Curry Beef Brisket Rice

  Curry beef brisket rice features beef brisket with potatoes and carrots, stir-fried with curry powder or paste, then simmered until tender, served over rice.
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  Sichuan Pork Neck Rice

  Sichuan pork neck rice features pork neck stir-fried with chili, Sichuan pepper, and other spices, served over rice with a rich savory sauce, delivering a bold, spicy, and numbing flavor characteristic of Sichuan cuisine.
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  Preserved Vegetable Braised Pork Rice

  Mei Cai Kou Rou Fan is a traditional dish primarily made with pork belly and preserved mustard greens. The preparation involves boiling the pork belly until partially cooked, slicing it, and then steaming it together with seasoned preserved mustard greens so the meat slices fully absorb the aroma of the greens. Finally, the steamed pork and greens are placed over a bowl of hot rice.
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  Egg and Three Treasure Rice

  Steamed egg rice with ham and shrimp, featuring tender eggs, ham, and shrimp stir-fried together and served over hot rice. Perfectly cooked to keep the eggs soft and ingredients fresh.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Ham and Egg Sandwich

  A sandwich made with fried eggs and ham between two slices of toasted bread, offering a balanced and satisfying meal.
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  Honey-glazed Char Siu Sausage

  Honey-glazed Char Siu Sausage is made by stuffing pork sausage with marinated char siu meat, then grilled to a caramelized finish—sweet, savory, and tender.
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  Wild Mountain Tremella and Morel Mushroom Stewed Old Chicken

  Made with wild tremella and morel mushrooms stewed slowly with old hen. Clear broth, rich aroma, fresh taste, and high nutritional value.
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  Creamy Milk Tea

  Hong Kong-style milk tea is a beverage made primarily from high-quality black tea and fresh milk. The preparation involves brewing the black tea to its optimal strength, then mixing it with an appropriate amount of fresh milk. By stirring thoroughly, the two ingredients blend seamlessly, resulting in a silky texture and rich tea-milk flavor.
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  Chicken Wing and Fries

  A popular fusion snack featuring crispy fried chicken wings and golden fries, often served with spicy or sweet sauce for a satisfying bite.
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  Black Gold Char Siu Four Treasure Rice

  A savory rice dish featuring sweet char siu, century egg, Chinese sausage, and mushrooms, served over glossy black rice.

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