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Lingyu Village (Longgui Branch)

Cantonese cuisine · ⭐ 3.4

Beside Taihe Roast Chicken, Shidi North Street, Nan Village

Dishes

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  Lao Fen

  A Chinese dish made with rice noodles soaked in a spicy and sour sauce, often served with vegetables and peanuts.
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  Pan-fried Dumplings

  Pan-fried dumplings are a traditional snack made primarily from flour and fillings of meat or vegetables. The dumpling wrappers are thin with ample filling, typically pan-fried in a small amount of oil until the bottom becomes golden and crispy. They can be enjoyed with sauces such as vinegar or chili oil.
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  Bamboo Shoot and Mandarin Fish Soup

  A Cantonese soup made with bamboo shoot and mandarin fish, known for its fresh taste and nourishing properties.
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  Steamed Catfish Head with Soy Sauce

  A Cantonese dish featuring steamed catfish head seasoned with soy sauce, ginger, and scallions, resulting in a tender and savory flavor.
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  Fish包裹

  A traditional dish made by stuffing fish meat into fish skin and steaming it, resulting in a delicate and flavorful texture.
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  Fish Balls

  Fish balls are made by mixing minced fish with starch and seasonings, then shaping into small balls and steamed or fried. They have a tender texture and are often served with sauce.
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  Fish Skin

  Fish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
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  Fish Maw

  Fish maw is a dried product made from fish swim bladders, with the main ingredient being fish bladder. To prepare it, the swim bladders are cleaned and then air-dried or dried in a dryer to form semi-transparent thin sheets. Before cooking, it must be soaked in water to rehydrate. It is commonly used in soups or stir-fries.
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  Fish Dumplings

  Fish dumplings are made from fresh fish meat mixed with starch and egg white, shaped into balls and fried or boiled. They have a tender and chewy texture, often served with sauce.
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  Fish paste balls

  Ling鱼滑 is a dish made primarily from carp meat. After removing bones, the fish is minced and mixed with starch, egg white, salt, and a little ginger juice to create a smooth fish paste. It's typically steamed or boiled, resulting in a tender, elastic texture.

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