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陳生記大排檔·毋米粥底火锅(七彩店)

Cantonese cuisine · ⭐ 4.2

6th Floor, Qicai Yunnan No.1 City (formerly Dongxi Beef Offal Restaurant)

Dishes

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  Pork Belly

  Pork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
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  Winter Melon Soup Base

  A winter melon soup base made by slow-cooking chicken, ham, and mushrooms inside a hollowed winter melon, resulting in a clear, fresh, and nourishing broth.
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  Tendon with Beef

  Diao Long Ban is a dish primarily made with beef tenderloin. The beef is sliced thinly, marinated with a special seasoning, and then quickly stir-fried to achieve a tender texture and rich flavor.
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  Stir-Fried Chicken Pot

  A Cantonese dish featuring chicken and vegetables cooked rapidly in a clay pot over high heat, resulting in a flavorful and aromatic meal.
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  Zhanjiang Chicken

  Zhanjiang Chicken is a traditional famous dish made primarily from local free-range chickens from Zhanjiang, Guangdong Province, carefully prepared through a meticulous cooking process. The preparation involves selecting high-quality local chickens, slaughtering them, removing feathers and internal organs, washing thoroughly, and hanging to dry. The chicken is then marinated with specially formulated seasonings to infuse flavor. During cooking, it is typically steamed or served cold (white-cut) to preserve the original taste and natural essence of the chicken.
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  Chaozhou Rice Soup Base

  A Cantonese specialty featuring a rich broth made from pork or chicken bones, served as a base for cooking seafood, meat, and vegetables in a communal pot.
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  Freshly Sliced Wuchang Fish Slices

  Freshly sliced wuchang fish, quickly blanched or stir-fried, offers a tender and fresh taste.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Salt-Baked Grandma Chicken

  A traditional Chinese dish made by marinating chicken in salt and spices, then slow-cooked in a clay pot for tender, savory flavor.
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  Braised Abalone in Clay Pot

  A dish featuring fresh abalone simmered in a clay pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood in a rich broth.
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  Egg Yolk Custard Bun

  Egg yolk custard bao is a classic Chinese dim sum, featuring a soft dough wrapper filled with a rich, flowing egg yolk custard filling. During preparation, the specially made custard filling is wrapped in dough and steamed, resulting in a silky, sand-like texture that melts in your mouth and fills the air with irresistible aroma.
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  Spicy Clay Pot Rice

  Spicy clay pot rice features fragrant rice cooked with savory meats and chili-infused sauce, served in a traditional clay pot for a rich, aromatic experience.
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  Shunde Fish Salad

  A traditional Cantonese dish featuring fresh raw fish slices served with vegetables and a savory sauce, emphasizing freshness and delicate flavor.
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  Fresh Sweet Clams

  Fresh clams stir-fried with garlic and ginger, highlighting their natural sweetness and tender texture.

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