龍都酒樓 中山總店

Cantonese BBQ platter, featuring roast suckling pig as the main dish. The skin is crispy and golden, and the meat is tender. Usually served as an appetizer cold dish, paired with sweet bean sauce or special dipping sauce.

Classic Cantonese roast suckling pig, emphasizing the contrast between the crispy skin and tender meat, either separated or layered. Rich aroma and complex texture, a common delicacy at banquets.

Assorted BBQ cold platter, including various Cantonese roasted meats such as char siu, soy sauce chicken, or roast duck. Taste multiple flavors at once, suitable for sharing among many.

Assorted premium Cantonese cured meats, usually including preserved sausage, liver sausage, etc. Rich and savory, with a unique aroma of wine and fat.

Cold tossed jellyfish, with a crisp and chewy texture. Usually seasoned with vinegar, sesame oil, and a hint of garlic. A refreshing and appetite-stimulating appetizer.

Jellyfish slices with smoked pork hock slices. The smoked pork hock is firm with a smoky aroma, contrasting with the crisp jellyfish, making it a classic cold dish.

A cold platter featuring braised beef shank and another cut of beef. The beef shank is well-marinated, with evenly distributed lean meat and tendon, offering a chewy texture.

Candied or honey-glazed soybeans, which may be crispy or soft. Sweet and delicious, suitable as a pre-meal snack or with tea.

Cantonese Soy Sauce Chicken, the chicken is simmered in brine until just tender. The skin is smooth and the meat is tender, with a faint soy sauce and spice aroma. Often served with scallion oil.

Cantonese honey-glazed char siu, made from pork collar or lean meat, marinated and then roasted. Coated with sweet honey glaze, the meat is tender and juicy, with a balanced sweet and savory flavor.

Whole or half roast suckling pig, requires reservation. The whole pig presented at the table is magnificent, with a bright red, crispy skin and tender meat, suitable for entertaining guests.

Fried pork ribs with a rich garlic flavor. The ribs are marinated and then deep-fried, crispy on the outside and tender on the inside, with a strong garlic aroma. A great dish to pair with drinks.

Shell-on large prawns stir-fried with a special sauce. The prawn meat is sweet and springy, with a delicious sauce, usually garnished with vegetables.

Large prawn balls stir-fried with walnuts or other ingredients, or coated in sauce. The prawn balls are Q-textured and springy, possibly served with mayonnaise sauce, offering a rich and sweet flavor.

Lamb chops seasoned with cumin and lemongrass, with a Xinjiang flavor. The lamb chops are pan-fried or roasted until tender and fragrant, with a rich spice aroma and no distinct lamb smell.

Steamed egg with shredded dried scallops (conpoy) and whitebait. The egg is smooth like pudding, full of the sweetness of seafood, suitable for all ages.

Crispy fried pork ribs coated in a special orange sauce and sprinkled with sesame seeds. Sweet and sour, with a fresh orange aroma, the meat is tender.

Stir-fried minced shrimp (chopped shrimp and ingredients) served with fresh, crisp lettuce leaves for wrapping. Refreshing and layered in texture.

Tofu stuffed with shrimp paste (shrimp filling) and then steamed. The tofu is tender and smooth, the shrimp paste is fresh and springy, served with a light gravy, and is delicious.

Uses Taiwanese beef short ribs, cooked in black pepper sauce. The meat is tender and juicy, and the spiciness of the black pepper enhances the beef's flavor.

Fish balls made from fish meat, braised with ham paste or other sauces. The fish balls are delicate and springy, with a savory and fresh sauce.

Fresh prawn balls stir-fried with fresh lily bulbs. Light and elegant flavor, the lily bulbs are sweet, and the prawn balls are crisp. A dish with a healthy concept.

Signature Cantonese roast duck, requires reservation. The duck skin is roasted to a crispy, shiny red, and the duck meat is tender. Usually, the chef will carve the duck at the table, served with pancakes, scallion segments, and sweet bean sauce.

Soup made from simmered roast duck bones, with pickled vegetables for flavor. The soup is sour and appetizing, and the duck bones release fat, making the soup richer.

Duck bone broth base with mustard greens and tofu. The mustard greens are slightly bitter and sweet, the tofu is soft, and the soup is clear and not greasy.

Rice noodles added to the pickled vegetable and duck-bone soup base. The rice noodles, soaked in the soup, are smooth and flavorful, making it a satisfying soup dish.

Hong Kong-style duck bone congee with preserved egg and shredded ginger. The congee base is smooth, the duck bone flavor permeates the congee, and the shredded ginger removes any gaminess and enhances the freshness.

Pancakes for wrapping roast duck. Soft and chewy, with a wheat aroma.

Fresh segments of scallion whites, pungent and crisp. An indispensable condiment for roast duck, it cuts through the richness and aids digestion.

Special sweet bean sauce, rich and savory-sweet, specifically for spreading on pancakes to eat with roast duck.

Fresh lobster, with firm and sweet meat. Priced by weight, with various cooking methods available.

Fresh live green crab, with tender and sweet meat. Suitable for steaming or stir-frying with ginger and scallion.

Dragon Tiger Grouper, with delicate flesh rich in collagen, and a chewy skin. Usually steamed to appreciate its original flavor.

Seasonally available Sha Mu crab, usually with full roe and rich flavor.

Seasonally available Sha Gong crab, known for its plump meat and large claws.

The flesh of the Marble Goby is extremely tender and delicious, considered a delicacy among freshwater fish. Steaming best brings out its fresh flavor.

Unmated female crab, with rich and moist roe, and sweet and tender meat.

A premium grouper species with blue spots. The flesh is snow-white and delicate, best when steamed.

Geoduck requires reservation, with a crisp and sweet texture. Suitable for slicing as sashimi or quick stir-frying.

Fresh live abalone, with a chewy and fresh texture. Can be steamed, braised, or stewed.

Deep sea fish prepared two ways, typically including steamed fish fillet and fish head/bones cooked in soup, allowing you to enjoy two flavors at once.

Lobster stir-fried with plenty of ginger and scallions, the aroma is strong and brings out the sweetness of the lobster. Adding noodles to absorb the sauce is recommended.

Lobster simmered in supreme broth (high-quality stock), rich and delicious. The noodle base is the perfect accompaniment to this dish.

Lobster baked in Hong Kong style, usually with a rich sauce and unique flavor.

Steamed with plenty of minced garlic, the garlic flavor permeates the lobster meat, making it intensely flavorful and delicious.