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Liangchen Sishu Hakka Cuisine (Tangtou Branch)

Cantonese cuisine · ⭐ 4.2

South Section of Tangtou No. 1 Road, Zhongyuntai Technology Industrial Park

Dishes

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  Five-Spice Pig's Feet

  A traditional Chinese dish made by slow-cooking pig's feet with five-spice powder and other seasonings until tender and fragrant.
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  Hakka-style Salt-Braised Shredded Chicken

  Fresh chicken is salt-braised using traditional Hakka methods, resulting in tender, savory meat that's hand-shredded for a rich texture and flavor.
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  Hakka Cuisine

  Hakka cuisine is a traditional Chinese culinary style from the Hakka people, featuring dishes like braised pork, stuffed tofu, and preserved vegetables, known for its rich flavors and rustic preparation methods.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Signature Pork Belly and Bone Dish

  A slow-cooked dish featuring pork belly and small bones, tender and richly flavored with a secret sauce.
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  Stewed Goose

  A traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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  Braised Beef Shank with Radish

  A classic Chinese dish featuring tender beef shank and white radish simmered together until richly flavorful.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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