Chung Ying Cantonese
名廚小菜 Traditional Tastes
Article Index
- 魚香茄子煲
- Salted Fish with Minced Pork & Aubergine Casserole (amazing depth of flavour with silky aubergine. A Cantonese classic)
- 13.00
- 芋頭扣肉煲
- Stewed Belly Pork with Yam Casserole (Melt in the mouth pork belly, with soft yam in a delicious gravy)
- 16.00
- 梅菜扣肉煲
- Stewed Belly Pork with Sweet Picked Cabbage Casserole
- 16.00
- 柱候牛腩煲
- Stewed Brisket of Beef and Tendon Casserole with Spices
- 15.00
- 班腩豆腐煲
- Fillet of Fish, Belly Pork & Bean Curd Casserole
- 16.00
- 麻婆豆腐
- Ma Por Bean Curd (Spicy, with Minced Beef)
- 15.00
- 八珍豆腐煲
- Braised Bean Curd with Assorted Meat & Seafood Casserole
- 16.00
- 生炒排骨
- Sweet & Sour Spare Ribs
- 14.00
- 豉汁涼瓜炆肉排
- Spare Ribs with Bitter Melon in Black Bean Sauce
- 18.00
- 川辣水煮牛柳
- Sichuan "Water Boiled" Fillet of Beef
- 18.00
- 霸王貴妃雞
- Steamed “Kwei Fei” Chicken in Soya Sauce with Ginger Dip (1/2)
- 16.00
- 菜膽上湯雞
- Braised Chicken with Seasonal Vegetable in Royal Broth Sauce (1/2)
- 18.00
- 海蜇手撕雞
- Shredded Chicken Mixed with Jellyfish (Cold)
- 24.00
- 薑蔥炒牛柏葉
- Fried Ox Tripe with Ginger & Spring Onion
- 14.00
- 豉汁涼瓜田雞腿
- Frog’s Legs with Bitter Melon in Black Bean Sauce
- 20.00
- X.O露筍田雞
- Frog’s Legs with Asparagus in X.O. Sauce
- 20.00
- 薑蔥田雞煲
- Frog’s Legs in Ginger & Spring Onion Casserole
- 18.00
- 椒鹽百花釀大腸
- Salt & Pepper Stuffed Pork Intestines
- 25.00
- 鹹菜豬大腸
- Braised Pork Intestines with Pickled Cabbage
- 16.00
- 三色蒸水蛋
- Steamed Three Colour Egg (Salted Duck Egg)
- 13.00
- 番茄炒蛋
- Scrambled Eggs with Tomato
- 9.00
- 肉碎菜甫煎蛋
- Fried Pork and Radish Omelette
- 14.00
- 滑蛋煎生蠔
- Oyster Omelette
- 20.00
- 枝竹羊腩煲
- Brisket of Lamb Casserole in Preserved Bean Curd Sauce
- 16.00
- 北菇鴨掌煲
- Stewed Duck’s Webs & Chinese Mushroom Casserole
- 16.00
- 鹹魚鴨粒豆腐煲
- Salted Fish with Diced Duck & Bean Curd Casserole
- 13.00
- 沙爹金菰肥牛煲
- Sliced Ribeye "Fatty" Beef with Enoki Mushroom in Satay Sauce Casserole
- 16.00
- 四川酸菜魚
- Sichuan Style Fish with Pickled Mustard Greens (Sour and Spicy)
- 18.00
- 四川水煮魚
- Sichuan "Water Boiled" Fish
- 18.00
- 沙爹粉絲中蝦煲
- King Prawns in Shell with Cucumber & Vermicelli in Satay Sauce
- 19.00
- 薑蔥生蠔煲
- Braised Oyster with Ginger & Spring Onion Casserole
- 19.00
- 椒鹽百花釀茄子
- Salt & Chilli Stuffed Aubergine (with Minced Cuttlefish)
- 20.00
- 豉汁煎釀三寶
- Stuffed ‘Three Treasures’ in Black Bean Sauce
- 20.00
- 鐵板鹹魚雞粒玉子豆腐
- Sizzling Japanese Tofu with Salt Fish and chicken
- 15.00
- 豉汁帶子蒸釀豆腐
- Tofu in Black Bean with Scallops (Steamed)
- 20.00
- 三鮮琵琶豆腐
- Fried Pei-Par Bean Curd with Mixed Seafood
- 20.00
- XO滑蛋炒帶子
- Fried Scallops with Egg in Spicy X.O Sauce
- 20.00
- 沙爹粉絲中蝦煲
- King Prawns in Shell with Cucumber & Vermicelli in Satay Sauce
- 19.00
- 椒鹽有頭大蝦
- Salt & Chilli Whole 'Tiger' Prawns in Shell (6)
- 25.00
- 美極有頭大蝦
- Pan Fried 'Tiger' Prawns in Shell (6) with Sweet Soya Sauce
- 25.00
- 原隻鮑魚扒菜膽
- Braised Whole Abalone (8) with Seasonal Vegetables
- 120.00
- 蟹皇蟹肉西蘭花
- Fried Broccoli, topped with Crab Meat & Crab Yolk Sauce
- 16.00
- 椒絲腐乳通菜
- Fried ‘Ung Choi’ Vegetable with Preserved Tofu, Ginger & Chilli
- 15.00
- 蝦餅炒芥蘭
- Fried Prawn ‘Cake’ with ‘Kai Lan’ Vegetable
- 22.00
- 牛柳炒白菜
- Fried Fillet of Beef with ‘Bak Choi’ Vegetable
- 19.00
- 帶子扒菜心
- Fried Scallops with ‘Choi Sum’ Vegetable
- 22.00
- 荷豆西芹炒臘味
- Fried Mange Tout & Celery with Sliced Preserved Meat
- 16.00
- 菜心 炒墨魚餅
- Fried Cuttlefish with "Choi Sum" Vegetable
- 20.00
- 蒜蓉菜心
- Fried "Choi Sum" Vegetable in Garlic
- 12.00
- 蠔油白菜
- Fried "Bak Choi" Vegetable in Oyster Sauce
- 12.00
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