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Lingnan Family Banquet

Cantonese cuisine · ⭐ 4.4

No. 12, Fenglin Third Road, Wangchengpo Subdistrict

Dishes

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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Young Pigeon with Milk

  Young squab is a dish featuring tender young pigeons, typically marinated and then roasted or steamed. The meat is delicate, enhanced by seasonings like soy sauce, cooking wine, and ginger slices. Some recipes add green onions and garlic for extra aroma.
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  Lingnan Shrimp Dumplings (Half Dozen)

  Fresh shrimp and pork filling wrapped in delicate rice noodle wrappers, steamed to perfection—classic Cantonese dim sum.
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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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  Signature Pineapple Bun

  The signature pineapple bun is a sweet bread made primarily from flour, sugar, yeast, and butter. It is coated with sugar crystals and baked until golden and crispy on the outside, while remaining soft and sweet inside. During preparation, the dough is fermented, divided, shaped, brushed with egg wash, and sprinkled with sugar before being baked at high temperature.
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  Hong Kong Style Roast Meat Platter

  A Hong Kong-style roast meat platter features roasted goose, pork belly, barbecued pork, and poached chicken. Fresh meats are marinated and roasted over an open flame, resulting in crispy skin and tender meat.
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  Bijiang Roast Goose

  A traditional Cantonese dish made by roasting a whole goose that has been marinated and air-dried, resulting in crispy skin and tender meat.
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  Secret-Recipe Crispy BBQ Pork

  A succulent pork dish marinated in a secret sauce and roasted to perfection, featuring a crispy exterior and tender, juicy interior.
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  Cantonese Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring rice cooked in a clay pot with preserved meats like sausage and bacon, resulting in a crispy bottom layer and savory flavors.
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  Golden Soup with Flaked Fish

  A delicate soup made from flaked fish and vegetables, simmered in a golden broth for rich flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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