Pork liver mousse with bamboo fungus in clear broth(竹笙肝膏湯)is one of my favorite dishes by Chef Deng. Sichuan cuisine has always been misinterpreted to be covered in red chilies and chili oil.

226 鄧記 - Deng G



@jc_jonathancheung the nantang menu has to be pre-booked when chef dang is in town


Is this a pre order item???


@webb_chu 好味道😋



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