Soup sourceIn Irving Street, I stood at the intersection, as if back to the retro 90s.This is an area where Chinese people are relatively concentrated. There are many old-style gourmet stores, Chinese grocery stores, tailor shops, and grain, oil and non-staple food on the street.

Soup sourceIt seems very different, with fully transparent floor-to-ceiling windows and a very modern style.Specialize in Cantonese-style stewed soup and lotus leaf steamed rice, it is almost the only one in the Bay Area in the team leader's gourmet map.

 Specializing in Cantonese-style stewed soup, which cannot be eaten elsewhere 

There are three types of Cantonese-style soup: Laohuo soup, stewed soup, and stewed soup.Liangtangyuan specializes in stew.The proportion of medicinal materials and the selection of ingredients put by the master chef are all traditional and inherited, and they are classics among classics.

Freshly made every day, the chicken nuggets and ribs in the stew are not only blanched to remove the fishy smell, but also soaked in broth, which is more delicious;Each soup base is simmered for two hours, both nutrition and flavor, the essence is in the soup.

Abalone, stewed chicken, ginseng, ribs

Invigorate qi, nourish liver, benefit essence, improve eyesight

Contemporary people generally overuse their eyes and see【Eye】You must try the two-character stew.Liangtangyuan uses the whole small ginseng, you can smell it when you get closestrong ginseng flavor.Chicken soup is very clearBut taste a bit bitter, slightly sweet aftertaste.

Fresh baby abalone has high protein and low fat.Tonic but not dryIt is very suitable for this season, the thick taste brings out the deliciousness of chicken soup.Mr. Wu said that the stewed chicken with skin is so soft that it will fall off the bone as soon as you eat it; but the chicken breast and ribs are a bit dry, so you should drink more soup.

whole coconut, chicken nuggets, lemongrass, ginger, ham

Moisturizing, nourishing, nourishing, skin care

I admit that I amAttracted by the shape of the whole coconut, just looking at the picture makes people feelStrong coconut fragrance.The entrance is sweet coconut fragrance, lemongrass is looming, and the overall taste of chicken soup and ham is relatively light.

A little friend thinks that the soup base is like heated coconut water. When drinking the soup, the entrance of the soup is a bit small, and it is a bit difficult to scoop the soup with a spoon, but at the same time, I have to say,The heat preservation performance of the original cup coconut green is really good, It’s still warm when you pack it home.

Morel mushrooms, fish maw, black-bone chicken nuggets

Tonifying the kidney, nourishing the essence, moistening the intestines, laxative

The combination of morels and fish maw sounded very filling, so I ordered it without hesitation.Morchella mild and sweet, so named because it looks like morel, after stewing with chicken soup for two hours, it fully exudes the unique fragrance of mushrooms, which is delicious;The fish maw is slightly chewy and a bit tough, tasted like thinly sliced ​​mushrooms.

Brother Xiao Ma said that the chicken soup tasted very strong, it was so delicious, it was a bit sweet in the deliciousness, and the eyebrows were about to fall off.

Be calledThe stew with the richest ingredients in the fieldYes, the captain's vision is really good.The growth cycle of the sea coconut is extremely long, and it absorbs the essence of the earth, and its nourishing effect is also higher;The conch meat is fat and not fishy,thick and chewy, Seafood is more fragrant with the blessing of chicken soup and ham; longan has the function of nourishing qi and nourishing blood, and the stew can add some sweetness, the team leader saidOverall very balanced and smooth.

The boss said that each cup of soup is made from the original flavor of the ingredients, without artificial seasoning. In addition to nourishing the seasons of the year, it is also helpful for confinement and confinement.

 A cup of lotus leaf steamed rice with many patterns 

Lotus leaf steamed rice is also one of the Cantonese special snacks, the steamed lotus leaf is yellow and green,Steamed rice with distinct grains,beautiful and mercerized, Simiao rice and jasmine rice 1:4 is the secret recipe of the soup source, and it tastes soft and oily between claypot rice and ordinary steamed rice.

At first sight, I fell in love with Babao Lotus Leaf Rice. It is said that it has the meaning of family reunion. Let me try to see if it works.

Babao lotus leaf rice is the only lotus leaf steamed rice with fried rice as the base on the table that day, salty and fragrant.

When you uncover the lotus leaf, you can see the full salted egg yolk, and you can eat a big bite of rice on Kuai, which is rich; add prawns and Cantonese-style sausage,I think it is the most layered one on the table, but unfortunately the vegetable content is relatively low; The portion is not small, I can eat at least one and a half meals with the original cup of coconut green stewed chicken.

recently launchedNew product, it can be called the top match of lotus leaf steamed rice, and Xiao Ma is still very good at choosing.

✅As soon as the table is served, two abalones sit in a row,seafood in place;

✅1/4 free-range chicken is cooked at high temperature in a steamer to lock in the original flavor of the ingredients,meat in place;

✅Mushrooms and chicken are very good, they complement each other, and with the standard Chinese kale,vegetables in place.

A bowl of steamed rice with many varieties and comprehensive nutrition, Brother Xiaoma couldn't bear to see that we were still taking pictures, so he took a big bite.The rice is moderately soft and firm, and the abalone and chicken are seasoned with mushrooms and soy sauce, which is a home-cooked delicacy.

There are nearly XNUMX kinds of braised pork recipes included in the Baidu entry. Today we will try the Hakka recipe of the master.

The lotus leaf is used as the bottom, the rice is spread, the pork belly is half-cooked with garlic, dried onion and red yeast rice, and a handful of sweet plum vegetables are added to the steamer.Bright red color, fragrant and tastyBraised pork belly and lotus leaf steamed rice with plum vegetables, green lemon is the first choice for meat lovers.

One piece of braised pork, fat and thin but not greasy, the quantity is seven or eight yuan, which is enough for a small dish;Sweet and salty plum vegetables soak up the gravy, fragrant and plump; the rice is also infiltrated with gravy, and the taste is a bit beautiful.Green Lemon said that eating meat is the most fragrant and refreshing,Garlic is a bit special but not overwhelming, The taste buds feel the new world.

Mr. Wu, the photographer with a camera in his left hand and a stew pot in his right, decided to try it when he saw the Cordyceps flower, so as to broaden his health regimen.

chef saysThere is at least one fresh frog per serving of steamed rice with frogs and lotus leaves, and the taste of chilled goods on the market is different;The freshly steamed frog retains its tender, slightly sweet meat, it is just right with the soy sauce that is poured before serving.

Cordyceps flowers and tangerine peel are less obvious, Cantonese-style sausages are still performing well, but the fishy ginger slices are more present. People who are sensitive to ginger slices should choose carefully.

In addition to the ones we recommend, there are many other types of lotus leaf rice in the store.Open the blind box to taste new flavorsYou can also give it a try, welcome to share your thoughts with us after eating~

 About "Liang Tang Yuan" 

The master chef of Liangtangyuan is from Zhongshan, Guangdong, Hakka,Thirty years of experience in serving Cantonese restaurants and many unique recipes, most of the diners are old Guang neighbors;Focus on Cantonese-style stewed soup and lotus leaf steamed rice, I hope to attract more diners to come, moisten things and silently cultivate everyone's eating habits, and come to Liangtangyuan if you want to drink soup.

In winter,

NourishThoughts of making amends come out slowly,

So next time we come three times, why don't we have some soup?