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72nd Street Lotus Rice (Nanhai Dalie Store)

小吃快餐 · ⭐ 4.4

Level 1, AEON Mall, Lingnan Road

Dishes

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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Stewed Spare Ribs and Pork Belly with Lotus Leaf Rice

  Spare ribs and pork belly are steamed together with lotus leaf rice, creating a fragrant and tender dish.
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  Braised Beef Brisket with Tofu Skin

  A Cantonese dish featuring beef brisket and tofu skin simmered slowly until tender, with the tofu skin absorbing the rich flavors of the broth.
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  Steamed Greens with Soy Sauce

  Steamed greens is a Chinese dish featuring fresh leafy vegetables like gai lan, oilseed lettuce, or baby bok choy. The vegetables are briefly blanched in boiling water, drained, and served with a sauce or plain.
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  Meat Patty Fast Food

  A meat patty fast food made with seasoned minced pork, pan-fried and served with vegetables and sauce in a bun or rice.
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  Dried Vegetable Stewed Pork Bone

  A hearty soup made by slow-cooking dried vegetables and pork bones, resulting in a rich, savory flavor.
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  Steamed Egg Custard

  Steamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
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  Cordyceps and Pork Stew

  A nourishing Chinese soup made by slow-cooking dried cordyceps with pork belly, resulting in a clear, savory broth rich in nutrients.
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  Sour Pickled Beans with Minced Pork

  Suan doujiao roumo is a home-style dish made primarily from pickled mustard greens and minced pork. The sour taste of the pickled greens blends well with the pork, enhanced by stir-frying with葱姜蒜 and basic seasonings like oil, salt, and soy sauce.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Silky Steamed Egg

  Steamed egg custard is a dish primarily made with eggs, prepared by steaming. Beat the eggs, then mix in an appropriate amount of water or milk, stir well, and strain to remove any unbroken protein strands. Pour the mixture into a steaming bowl, cover with plastic wrap, and steam until fully set and cooked through. The finished egg custard has a smooth, delicate surface and a rich, silky texture.
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  Braised Chicken with Mushroom and Lotus Leaf Rice

  Braised chicken with mushrooms and fragrant rice steamed in lotus leaves, a classic Cantonese dish.

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