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Lian No.5 Cantonese Kitchen

Cantonese cuisine · ⭐ 4.2

No. 22 Bei San Jing Street, Gate 5

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  古法佛跳墙

  古法佛跳墙是一道传统闽菜，主要食材包括鲍鱼、海参、鱼翅、瑶柱、花胶、鸡肉、鸭肉、猪蹄筋、火腿等。将多种珍贵食材分层放入陶罐中，加入高汤和调味料，隔水慢炖数小时，使食材的鲜味充分融合。
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  Sichuan-Style Typhoon Shelter Prawns

  Sichuan-Style Typhoon Shelter Prawns is a Hong Kong-style seafood dish infused with Sichuan flavors. Main ingredients include fresh prawns, minced garlic, breadcrumbs, dried chili peppers, and fermented black beans. The prawns are butterflied, marinated, and deep-fried until golden and crispy. In a separate wok, minced garlic, breadcrumbs, dried chilies, and fermented black beans are stir-fried until fragrant and crispy. The fried prawns are then quickly tossed in the aromatic mixture, coating them evenly. The dish features tender prawns with a crispy, slightly spicy, and savory garlic-breadcrumb coating.
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  Spicy and Numbing Orchid Clams with Spring Bamboo Shoots

  This dish features orchid clams and spring bamboo shoots as the main ingredients. The orchid clams are tender, while the spring bamboo shoots offer a crisp texture. During preparation, both ingredients are blanched separately until cooked, then quickly cooled to retain their crispness and tenderness. The prepared ingredients are then combined and tossed with a spicy and numbing sauce made from Sichuan peppercorn oil, chili oil, soy sauce, and aromatic vinegar. The final dish presents a refreshing appearance with rich layers of texture, highlighting the signature mala flavor and the natural taste of the ingredients.
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  Qingyuan White-Cut Chicken

  Qingyuan white-cut chicken uses fresh whole Qingyuan chickens, blanched and quickly cooled to maintain tender texture. Sliced and served with ginger-scallion sauce.
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  Hong Kong Style Honey Glazed Barbecue Pork

  Hong Kong-style honey-glazed barbecue pork is made from pork loin marinated in a sweet and savory sauce, then grilled to perfection for a glossy finish and tender texture.
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  Chaoshan Braised Angus Beef

  Chaoshan Braised Angus Beef uses high-quality Angus beef brisket or rib strips as the main ingredient. After blanching to remove impurities, it is simmered with characteristic Chaoshan seasonings such as satay sauce, fish sauce, galangal, and star anise. The beef is slowly braised over low heat until tender and fully infused with the savory sauce. The dish features a glossy red-brown color, tender yet chewy texture, and rich aromatic flavors, representing a classic home-style dish that blends Chinese and Western ingredients in the Chaoshan region.
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  Softshell Turtle

  Softshell turtle, with delicious meat and rich nutrition. First clean the turtle thoroughly, cut it into pieces, and marinate it with ingredients such as ginger slices and green onion segments. Then, sauté the spices in oil, add the turtle pieces, stir-fry, and add water to simmer slowly until the meat is tender and the broth is rich.
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  Okra

  Okra is a common vegetable whose main ingredient is okra fruit. It is usually washed, sliced or used whole, and can be stir-fried, boiled in soup, or served cold. Garlic, salt, and soy sauce are often added during cooking to preserve its crisp texture.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Lotus No.5 Ancient Method Cantonese Dish

  Lotus No.5 Ancient Method Cantonese Dish features fresh lotus root stewed in pork bone broth, reflecting traditional Cantonese cooking techniques and natural flavors.
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  Braised Ten-Year-Old Turtle with Three Treasures in Soy Sauce

  This dish features farm-raised turtle aged over ten years, cooked with three premium ingredients: abalone, sea cucumber, and shiitake mushrooms. The turtle is prepared and simmered together with the three treasures in a specially blended soy-based braising sauce (made with soy sauce, cooking wine, sugar, etc.) over low heat until the meat becomes tender and the sauce thickens. The finished dish has a glossy red-brown color, with the turtle's skirt being rich in collagen and the three treasures fully absorbing the savory sauce.

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