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Yue Xiao Chu · Yue Cuisine · Hot Pot (Long Fu Temple Branch)

Cantonese cuisine · ⭐ 4.6

No. 17 Qianliang Hutong, 1st Floor, Baisha Apartment Ground-Floor Commercial Space (enter the red doorway and walk 25 meters)

Dishes

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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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  Guangdong Roast Goose

  Guangdong Roast Goose is a classic Cantonese dish, featuring a whole young goose as the main ingredient. After marinating, it is slowly roasted in a special oven until the skin turns golden and crispy while the meat remains tender and juicy. Its hallmark is the crisp skin and tender, flavorful meat with an aromatic fragrance.
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  Cantonese Pig Stomach and Chicken Pot

  Cantonese Pig Stomach and Chicken Pot is a traditional Cantonese dish, mainly made with pig stomach, chicken, and various seasonings. The pig stomach and chicken are stewed until tender, with ginger, garlic, and bay leaves added for flavor, resulting in a delicious and rich soup.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Hong Kong-style Beef Offal Hot Pot

  Hong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
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  Steamed Chicken with Barbecue Pork

  White-cut chicken with char siu is a combination dish featuring tender white-cut chicken and crispy char siu. The white-cut chicken is made from young chicken, poached to about 80% doneness and then sliced. Char siu is prepared by marinating pork belly and roasting it until it develops a glossy red color. Both dishes are arranged together on a platter, creating a striking contrast in colors.
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  Romaine Lettuce

  Romaine lettuce, primarily made from fresh Romaine lettuce leaves, features a vibrant green color and tender, fresh leaves. It is typically eaten raw but can also be simply mixed with various seasonings or dressings to preserve its original fresh taste. It is a common ingredient in salads and cold dishes.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Homemade Shunde Double-Layer Milk Pudding

  Homemade Shunde-style double-skim milk pudding, made with fresh milk that forms a creamy skin after steaming and cooling, then combined with smooth egg white and just the right amount of sugar, carefully steamed to perfection. The finished product is pure white in color, rich in milk aroma, and has a delicate, smooth texture.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, seasoned with garlic cloves. First, the pork ribs are marinated to absorb the flavors, then stir-fried with minced garlic until golden and crispy, and finally sprinkled with appropriate seasonings.

Reviews

• Hale_7
  Okay so this claypot rice with cured meats (bao zai fan) absolutely blew me away!! The Chinese sausage was just piled all over the top of the rice, and the rice had soaked up all that rich, fatty, wine-y flavor from the meats — so good. And the crispy rice at the bottom?? Crackle city, it was shattering into pieces and I could not stop eating it, chopsticks going nonstop. The baby pigeon was wild — the skin looked almost glassy and translucent?? Bit into it and it literally burst with juice, the meat was so tender and not dry at all. 10/10. The staff here were super friendly, greeted us the second we walked in, and were really patient walking us through the menu. The whole vibe honestly felt like a Hong Kong dai pai dong which I was into. And the lettuce was fresh and crunchy, paired really well with the sauce, let the ingredients shine. Definitely coming back.