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Drink Full Eat Drunk Hawker Stall

Cantonese cuisine · ⭐ 3.4

No. 14, Wenfeng Li, under Jiefang Bridge, Nanhua Zhong Road (near Tongqing Road)

Dishes

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  Salted Egg Chicken Wings

  Chicken wings stir-fried with salted egg yolk, crispy on the outside and tender inside, with a rich savory flavor.
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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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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Grilled Oysters

  Grilled oysters made with fresh oysters, cleaned and kept in their shells, then grilled over charcoal. Seasonings like garlic, vermicelli, and soy sauce are added during grilling to enhance flavor and keep the meat tender.
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  Braised Chicken

  Stewed chicken is a dish made primarily with chicken, blanched or pan-fried, then simmered slowly with seasonings and ingredients like ginger, scallion, garlic, soy sauce, and cooking wine until fully flavored. Optional spices include chili, star anise, and cinnamon.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
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  Premium Duck Jaw

  A dish made from duck jaw, marinated and cooked by frying or braising, resulting in tender and flavorful meat.
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  Crispy Tilapia

  Crispy tilapia is a Cantonese dish featuring fried tilapia with a crunchy exterior and tender flesh, often served with salt or chili sauce.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Stir-fried Sweet Potato Leaves with Garlic

  Stir-fried sweet potato leaves with garlic is a home-style dish using sweet potato leaves and garlic as main ingredients. Wash and dry the leaves, chop garlic into paste. Heat oil in a pan, stir-fry garlic until fragrant, then quickly stir-fry the leaves until soft, season and serve.
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  Black Bean Sauce Goose Intestines

  A Cantonese dish featuring fresh goose intestines stir-fried with black bean sauce, garlic, and ginger, offering a crisp texture and rich umami flavor.

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