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Hong Kong New Fire Roast Meats & Teahouse (Huanggang Branch)

Cantonese cuisine · ⭐ 4.2

Building 1, Huanggang Market Building, Futian Subdistrict (260 meters on foot from Exit C2 of Huanggang Village Metro Station)

Dishes

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  Princess Beef Strips

  Premium beef tenderloin marinated and quickly stir-fried with a special sauce, resulting in tender, juicy meat with rich flavor.
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  【Yue Di You Pin】New Style Roast Goose

  Premium goose meat marinated in secret sauce, slow-roasted over charcoal for crispy skin and tender, juicy flesh with rich aroma.
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  Suckling Pig with Braised Pork Belly

  Suckling pig and braised pork belly are marinated separately and roasted whole, resulting in crispy skin and tender, fragrant meat.
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  Princess Beef Strips

  A Chinese dish made with tender beef strips stir-fried with vegetables, seasoned with a savory-sweet sauce.
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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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  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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  New Style Roast Goose

  A modern take on roast goose, featuring tender meat marinated in a secret sauce and grilled over charcoal for a crispy skin and rich flavor.
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  Hong Kong-style Milk Tea

  Hong Kong-style milk tea, made from black tea that is repeatedly poured and shaken to fully release its aroma, then blended with condensed milk. Its distinctive feature is a smooth texture with an exquisite blend of tea and milk flavors, reflecting the unique Hong Kong style.
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  Fried Chicken Thigh

  Fried chicken thighs are a dish made primarily from chicken thighs, marinated and then deep-fried until golden and crispy. The chicken thighs are first seasoned with spices to absorb flavor, then coated or dipped in batter, breadcrumbs, or similar coatings before being fried in hot oil until the exterior is crunchy and the meat inside remains tender and juicy.
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  Braised Pork Belly Bones

  A Cantonese dish featuring pork belly bones braised until tender in a savory sauce.
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  Roast Duck and Goose Platter

  A classic Cantonese dish featuring roasted duck and goose, marinated, air-dried, and oven-roasted to perfection for crispy skin and tender meat.
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  Abalone Beef Brisket

  A Cantonese dish featuring beef brisket and abalone, slow-cooked until tender in a savory broth.
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  Pineapple Oil Sandwich

  Pineapple bun with butter is a classic Hong Kong snack, mainly composed of a pineapple bun and butter. The pineapple bun is a sweet bread with sesame seeds on the surface and a soft interior; the butter melts naturally when placed inside the sliced bun. To prepare it, butter is placed in a warm pineapple bun, allowing it to melt and create a unique texture.
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  Black Pepper Beef Rice

  Black pepper beef rice features tender beef slices stir-fried with black pepper, onions, and green peppers, seasoned with soy sauce and cooking wine, then served over rice. Beef is marinated for flavor and cooked at the right heat to keep it tender.

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