Chung Ying Cantonese
名廚小菜 Traditional Tastes
Article Index
Page 2 of 2
- 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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