Vancouver/Richmond: 舌尖上的温哥华：带您一起去“叹”早茶

http://www.bcbay.com/life/deal/newsViewer.php?nid=148415&id=234558

舌尖上的温哥华：带您一起去“叹”早茶

温哥华港湾 2014-05-10 16:29:01 [0条评论,查看/发表评论]

活在温哥华，是幸福的！ 别的不说，单单是早茶，已变化多端，种类丰富之极。喝早茶也叫“叹”早茶，是从蔡澜先生的博客里学到的，“叹”字在广东话里是享受的意思，至今仍流传着“叹一盅两件”（即享受一盅茶香、两件点心之意）的说法。中国的茶文化，应该是相通的。无论身居在国内还是温哥华，品尝着绵软爽滑的肠粉、骨酥肉烂浓香的凤爪、味道鲜美的虾饺，还有入口绵香的招牌皮蛋瘦肉粥、同样的竹编蒸笼、熟识的南方味道，彷如就在家门口般亲切。身边的朋友都说，现在“早茶”的实质已不再是单纯为了果腹、吃点喝点了，而是享受一种环境、一种氛围、一种早茶时光的特定感觉。如今华人众多的温哥华供应早茶的餐厅比比皆是，今天《舌尖上的温哥华》（微信号：vanfoodmap）为朋友们盘点温哥华最有人气的“港式早茶”餐厅，让吃货们把蛋挞、肠粉、炸两、糯米鸡等美食一网打尽。 玉麒麟海鲜酒家Kirin Seafood Restaurant 地址：555 W 12th Ave, Vancouver 电话：(604) 879-8038 推荐理由：麒麟海鲜酒家在温哥华拥有多家分店，属于高级食府，多次被网友评为最好吃最正宗的粤菜。这家玉麒麟位于City Square购物中心的顶楼，餐厅内部装饰相当高雅，菜式很精致，味道也很好，用餐坏境也很愉悦。推荐麒麟的鲍翅灌汤饺，鲜甜浓厚，汤香迫人，灌汤饺里的馅料丰富饱满，山珍海味贵气十足，在加上几滴红醋，一切就更完美了。 海港大酒楼Sea Harbour Seafood Restaurant 地址：150 - 8888 River Road ，Richmond 电话：(604) 232-0816 推荐理由：温哥华海港大酒楼于1999年创立，搬迁后的海港位于河石赌场正对面，新店装修富丽堂煌，交通十分方便，有提供免费停车位。海港深受着吃货们的喜爱，每次来都要排队，这里的早茶做得相当不错，供应各种各样，颇具特色的粤菜和港式点心，推荐海港第一包、蛋挞、路边手拉肠粉等，吃起来很不错，分量也都挺足的。 帝苑皇宴海鲜酒家Empire Seafood Restaurant 地址：Unit 200, 5951 No.3 Rd, Richmond 电话：(604) 249-0080 推荐理由：帝苑酒家属于性价比很高的港式早茶点了。每天早上11点之前下单还可以打八折，它家的量很足，馅很多，味很美，菜式又很新颖。推荐贵妃包，金蒜炸春卷，蚝豉皮蛋瘦肉粥，香煎哈利巴还有好吃到爆的流沙包，一定要趁热吃，好吃的流沙包，面皮饱满松软，轻轻掰开柔软的皮后，里面裹着的金黄的馅，就像金灿灿的流沙一样慢慢往外流出，最重要的是甜而不腻。 龙皇鲍翅酒家Neptune Seafood Restaurant 地址： 8171 Ackroyd Rd ， Richmond 电话：(604) 207-9888 推荐理由：在龙皇不止是早上的茶点做得不错，它家的粥品是非常正宗的，一碗好喝的粥是绵软顺滑的，青嫩葱花，烂而不煳，入口即化，若是再撒上一小勺胡椒粉，那喝起来更是绵糯爽甜，鲜味浓郁。推荐生滚鲫鱼粥、生磨芝麻煳、口者口者肠粉、榴莲糯米糍、煲仔饭等。 钓鱼台海鲜酒家Fisherman's Terrace Seafood Restaurant 地址：#3580 - 4151 Hazelbridge Way，Richmond 电话：(604) 303-9739 推荐理由：钓鱼台也是列治文非常有人气的粤式餐厅，位于时代坊3楼，用餐氛围还算不错，它家用料十足，食材也够新鲜。推荐烧汁牛筋肚，卤得很软烂很入味以及好吃的叉烧酥，淡淡的蜜汁沾附在香酥的脆皮上，吃起来非常香，还有木盘生滚龙虾粥，芋头椰汁糕，烧腩仔，鲜竹卷等。 玉庭轩鱼翅海鲜酒家The Jade Seafood Restaurant 地址： 8511 Alexandra Rd, Richmond, 电话：(604) 249-0082 推荐理由：位于列治文美食街Alexandra Road的玉庭轩海鲜酒家，曾被温哥华太阳报选为温哥华首二十名最佳食肆之一。主厨陆永新师傅，是以为中西配料炮制成各种美味酱汁。近年来陆师傅赢得了不少奖项，他在温哥华饮食界享负盛名。推荐猪脚姜蛋、避风塘萝卜糕、蒸烧麦还有蒸虾饺，虾饺皮薄而透，虾肉弹牙。 新瑞华海鲜酒家Sun Sui Wah 地址：3888 Main St, Vancouver, 电话：604-872-8822 推荐理由：新瑞华“据说”是温哥华最好的海鲜中餐馆，名号响亮，曾多次被评为最佳海鲜餐馆。早茶点心，乳鸽和皇帝蟹都很有名。讲用餐环境，新瑞华只属于一般，但是论菜肴的品质，确实是名副其实的好，但偶尔也会踩到小地雷哦。推荐干炒牛河、叉烧包、腐皮包不住还有芒果班戟。 　　 尖东新派食馆Top Gun J&C Restaurant 地址：8766 McKim Way ，Richmond, 电话：(604) 231-8006 推荐理由：尖东会馆是一间集合中日文化的新派食馆，位于列治文怡东中心(Garden City 夹 McKim Way)。尖东提供新派和传统的粤式点心，即叫即蒸，以保持食物的新鲜。特别喜欢它家的茶，可以各自选自己喜欢的茶叶，每人一个茶盅和茶杯，感觉很怀旧。推荐吃货们必点的糯米鸡翅，还有新鲜出炉的酥皮蛋挞，挞皮酥香，蛋香浓郁，有着心太软的异曲同工之妙，非常好吃。 半岛公馆Peninsula Seafood Restaurant 地址：#140 - 650 W. 41st Ave, Vancouver (Oakridge Centre) 电话：(604) 428-9999 推荐理由：半岛餐饮集团在国外首开的餐厅，位于温哥华西区（Oakridge）商场内，处于城市中心繁华地段。公馆的装潢采用后现代设计风格，装饰精美，流露出高贵奢华的时尚气息。进驻大温中餐市场才短短几个月的半岛公馆，以其出色的服务态度和超班的餐饮水准，在短时间内迅速俘虏吃货们的胃，一口气获得《最佳服务食肆》及《最佳高级食肆》两个大奖。推荐公馆第一包、椒盐九肚鱼、甫鱼干蒸烧卖还有半岛粥品真材实料，分量不大，但口感绵密。 温馨提示：以上餐厅排名不分先后顺序

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BBQ recipes by John Dawson

http://www.patiodaddiobbq.com/2008/12/recipes.html
BBQ recipes by John Dawson

All-Purpose BBQ Seasoning

http://www.patiodaddiobbq.com/2009/02/all-purpose-bbq-seasoning.html

2/7/09 - John Dawson  Permanent Link

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This is for those of you who need or want a great basic all-around barbeque seasoning (or "rub"). This is also a great base recipe for creating your own signature seasoning.

This recipe is very close to what I use in competition cooking. I've left out a few (very few) "secret ingredients" so that I can maintain a competitive edge. Take it and make it your own.

When I say that this is "all-purpose", I mean it. This rub works well on every kind of meat, and even vegetables or popcorn.

It's key to remember that any seasoning is only as good as its ingredients. Quality fresh ingredients are what separates a great rub from the pack. Buy the best you can find and you will be amazed at the difference. For outstanding spices I strongly recommend World Spice Merchants.

Ingredients
1 c Sea salt, medium fine (no table salt, please)
1/2 c Unrefined evaporated cane sugar (no table sugar, please)
1/2 c Dark brown sugar, dried (instructions below)
2 Tbs Sweet Hungarian paprika (the real deal, please)
2 Tbs Chili powder (Spice Islands is a good store-bought brand)
2 Tbs Granulated onion (not onion "powder")
2 Tbs Dry mustard (I prefer Colman's)
1 Tbs Granulated garlic (not garlic "powder")
2 tsp Black pepper, ground fresh (I use a separate coffee grinder for spices)
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground cayenne

Method
Preheat your oven to 170°.

Pour the sea salt and dark brown sugar on a large sheet pan, mix well, and spread the mixture evenly over the entire pan.

Bake the salt/sugar mixture 60 minutes, or until the sugar is very dry.

Notes: Drying the sugar prevents clumping and ensures an even distribution in the final product. Drying it with the salt helps prevent the sugar from becoming a solid sheet. It's happened to me, and it's bad. That's how I developed this method.

Combine the remaining ingredients in a large mixing bowl.

When the sugar is dry, remove the pan from the oven and let cool. Once cool, grind the mixture well in the pan by rolling it with a rolling pin. Do this several times in alternating directions.

Sift the salt/sugar mixture into the mixing bowl. I use a fine mesh strainer and a pestle to break it up further. Toss out any rock-like clumps.

Mix all the ingredients very well (I use a large whisk) and store in an airtight container.

Labels: recipe

Barbecued Sweet Potatoes

http://www.patiodaddiobbq.com/2009/11/barbecued-sweet-potatoes.html

11/8/09 - John Dawson  Permanent Link

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Here is a great simple side dish to accompany barbecue or just about any rustic meal. The smokey flavor helps to cut the natural sweetness a little while adding a unique dimension to the flavor.

Although the ingredient is listed as "yams", they are actually sweet potatoes. I am simply using the grocery store name to avoid any confusion. Why they insist on calling them yams is beyond me, since the two aren't even distant botanical cousins.

I served this with grilled top sirloin and made extra for a little experiment that I'll be blogging about soon.

Ingredients
4 med Garnet "yams", peeled and cut into 2" pieces
1/4 cup Canola oil
1/4 cup Granulated sugar
2 Tbsp Kosher salt
2 tsp Black pepper, divided
1 tsp Pumpkin pie spice

Glaze
1/4 cup Maple syrup (the real deal, please)
2 Tbsp Orange juice concentrate, thawed
1/8 tsp Ground cayenne pepper

Method
Mix the sugar, pumpkin pie spice and half the black pepper in a small bowl.

Add the oil, salt and the remaining black pepper to a gallon size zip-top bag, seal, and slosh to combine.

Add the yams to the bag, remove the excess air, seal and leave at room temperature for an hour or two.

Start your fire and prepare for indirect cooking at 275º.

Add one small chunk of fruit wood (apple or cherry) to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a small smoker pouch.

Drain as much of the oil from the bag as you can, add the sugar mixture, re-seal and shake the bag to coat the yams as evenly as possible.

Arrange the yams in a single layer on your cooking grate and cook indirect for 20 minutes.

While the yams are cooking, mix the glaze in a small bowl.

Glaze the top of each piece of yam, turn each over and cook another 20 minutes.

Glaze and turn each piece again, and cook another 10 minutes.

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Remove the yams to a serving bowl, drizzle lightly with the glaze and toss very gently.

Serve and enjoy!

Labels: recipe, sauce, side

General's Grilled Chicken

http://www.patiodaddiobbq.com/2009/04/generals-grilled-chicken.html

4/24/09 - John Dawson  Permanent Link

59

If you've ever had General Tso's Chicken at your favorite Chinese restaurant, you will completely understand this twist on grilled chicken. If you've never tried General's Chicken (as it's commonly referred to), and you like sweet, sticky and spicy Asian sauces, give this a try.

The idea for the dry seasoning came from a co-worker who uses it on her roasted chicken. She brought me a packet of the seasoning and this is what I came up with. Thanks, Beverly!

As always, click the image to see the larger version.

Ingredients
1 whole chicken, cut up
1 packet Sunbird Phad Thai seasoning (Asian section of your supermarket)
2 Tbsp Lawry's Seasoned Salt

Sauce
1/2 cup Hoisin sauce (I prefer Lee Kum Kee brand)
1/4 cup Ketchup (Heinz, of course)
1/8 cup Mae Ploy sweet chili sauce (Asian section of your supermarket)
1/8 cup Rice wine vinegar
1 Tbsp Lemon juice
2 tsp Hot chile oil (or more to taste -- I prefer Mongolian Fire Oil)

Method
Rinse all of the chicken pieces well under running cold water and pat dry with paper towels.

Coat all sides of each piece of chicken liberally with the Phad Thai seasoning and a sprinkle of the seasoned salt.

Put all the chicken in a gallon zip-top bag and refrigerate for at least two hours.

Combine all the sauce ingredients in a medium mixing bowl, whisk well to combine, and set aside.

Start your fire and prepare for indirect cooking at medium-high heat.

Grill the chicken indirect until the thighs reach an internal temperature of 155º.

Note: Keep the largest pieces of dark meat closest to the heat, and the white meat furthest away.

Brush a medium-thick coat of the sauce on each piece of chicken.

Continue cooking until the thickest part of the largest dark meat reaches 165º. Rotate the pieces close to the direct part of the fire until the sauce caramelizes nicely, then rotate them back to the cooler part of the grill.

Brush each piece of chicken with another medium-thick coat of the sauce, and remove to a platter.

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Let the chicken rest 10 minutes.

Serve and enjoy.

Labels: poultry, recipe, sauce

Western BBQ Burgers

http://www.patiodaddiobbq.com/2010/05/western-bbq-burgers.html

5/8/10 - John Dawson  Permanent Link

745

There are few things in life that are better than a great burger. OK, maybe there are more than a few, but it really can't be all that many. This is especially true when you top the burger with a slice of cheddar, some grilled onions (as in actually on the grill), and some tangy BBQ sauce. We're talkin' about some serious USDA grade-A all-American fire-grilled good eats!

Let's break it down!

Ingredients
3 lbs Ground beef, 80/20
6 Buns
6 slices Medium cheddar cheese
1 large Sweet onion, sliced to 1/3" (six slices)
1/4 cup Water, ice cold
1 1/2 Tbsp Your favorite BBQ rub (or 2 tsp seasoned salt)
2 Tbsp Soy sauce
6 Tbsp Your favorite BBQ sauce
Kosher salt
Black pepper
Canola or vegetable oil

Method
Put the beef, BBQ seasoning, soy sauce and water in a large mixing bowl.

Use your hands to mix the ingredients very well. Yes, it's messy.

Divide the meat into six equal portions and form them into evenly-sized patties 1/2" thick patties (about six inches in diameter).

Sprinkle both sides of each patty with pepper.

Use your index finger to put a hole in the center of each patty and set them aside.

745

Season both sides of each onion slice lightly with salt and pepper, being careful to leave the rings intact.

Lightly oil both side of each onion slice.

Start your grill and prepare for direct and indirect cooking (heat to one side) over a medium-hot fire (375-400º).

Grill the onions over direct heat for about two minutes per side, then move them to the cooler side of the grill.

745

Lightly oil both sides of each burger.

Grill the burgers over direct heat for three minutes.

Flip the burgers and cook them another three minutes.

745

Move the burgers to the cooler side of the grill and top each with a slice of cheese and a grilled onion slice.

Toast the buns over direct heat.

Top each burger with a healthy drizzle of barbecue sauce.

Serve and enjoy!

Labels: beef, recipe, sandwich

 

Alll-Purpose BBQ Seasoning

http://www.patiodaddiobbq.com/2011/11/ultimate-rib-glaze.html

11/5/11 - John Dawson  Permanent Link

128

This glaze is outstanding for adding a sweet and glossy finish to your ribs. It's almost neutral in flavor so that it will nicely compliment the flavor and color of almost any rib rub.

Barbecued ribs are typically served one of two ways -- wet (sauced), or dry (rub only). I like mine either way, but I don't often serve mine dry. Last weekend the girlies wanted ribs, and I wanted to use up some of my leftover Memphis dry rub, so I used it on three slabs of St. Louis-style spare ribs. The rub was great, but I felt that the ribs looked dull and that they needed a bit of sweetness and tang to compliment the rub. I wanted to add something that would bridge the gap between wet and dry ribs, thus the genesis of this glaze.

This isn't just for ribs. It would work very well on almost any barbecued meat.

Caution: As with any finishing glaze, you need to add this during the last few minutes of cooking and watch it closely. You want it to barely caramelize and not burn.

Ingredients
2 1/2 cups Demerara sugar, or any raw sugar
1 1/2 cups Water
1/2 cup Red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp Sweet paprika
1/4 tsp Chinese five spice
1/4 tsp Smoked paprika
1/4 tsp Ground cayenne
1/4 tsp Nutmeg

Method
Combine all of the ingredients in a medium sauce pan.

Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved.

Remove from the heat, set aside, and let cool.

Brush or drizzle on the ribs during the last few minutes of cooking.

Add additional coats as you like.

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You can refrigerate the remaining glaze for up to two weeks.

Labels: recipe, sauce

Vancouver/Richmond 温哥华和列治文: 滬江海派料理 Shanghai River

http://mliving.pixnet.net/blog/post/204609770

• May 21 Wed 2014

• [食記] 再寫「滬江」上海菜

分享:      

我和理查的週末午餐，常常是港式飲茶或上海點心（比西式brunch更對我們胃，哈哈 XD）。而在上海餐廳中，「滬江」是我最喜歡的之一。總體而言食物都滿有水凖的，餐廳內部也比其它小店來的寬敞舒適。之前寫過一篇「滬江」的午餐，不過這 次點的東西不太一樣，就再發一次。（最近實在太忙了，都沒有時間整理照片還有寫新餐廳，這些以前寫好的文章也馬上要被耗盡了 Orz）

脆皮素鵝 -- 炸得香脆的豆皮，包著軟嫩的香菇，沾上烏醋吃，開胃可口。



他家的小籠包是我在溫哥華吃過數一數二的的，從皮到餡到湯汁都是恰到好處的美味，整體表現很對我胃。皮薄是自然，頂端的麵結也不過大，肉餡細嫩有彈性、無筋無腥味，湯汁香而不膩，平衡得非常好。（我們的另一間小籠包心頭好是溫東的「小龍記」！）


擔擔麵相當對我胃，湯的稠度恰到好處，也有蝦米榨菜碎增香，吃起來香濃順口。麵條跟所有擔擔麵一樣，是偏軟的口感（但不會爛爛的），而我也只有吃擔擔麵才能接受軟的麵條，太彈牙的話反倒覺得不搭。


我其實對糯米燒賣還好（因為一般都沒什麼味道），但因為是鵝肝糯米燒賣所以點來試試。賣像頗討喜，上面多了片乾貝。整體味道滿清淡的，而且只有少許細碎鵝肝混在裏面，幾乎吃不到，但咬到的時候的確非常香（上面一點點的不是鵝肝是臘味）。


「滬江」的松子黑醋骨是我的必點。炸過的小排骨用醋和糖燒到湯汁黏稠，有黑醋的醇厚香氣，也有適當的甜味來平衡。跟我小時候吃媽媽做的糖醋排骨是一模一樣的滋味，讓這道菜對我來說更有個特殊感覺。



【喜好標準和看法感受因人而異﹐本文純屬個人心得】




滬江海派料理 Shanghai River
7831 Westminster Hwy, Richmond, BC
(604) 233-8885

Vancouver/Richmond 温哥华和列治文中餐馆

Night Market:

http://richmondnightmarket.com/

Middle May to middle Oct

8451 River Rd, Richmond BC

Recommendations:

UrbanSpoon.com:
http://www.urbanspoon.com/r/14/181389/restaurant/Chinatown/Phnom-Penh-Vancouver : Phnom Penh 金邊小館,(604) 682-5777, 244 E Georgia St, Vancouver BC V6A1Z7

http://www.urbanspoon.com/rph/14/181110/vancouver-long-s-noodle-house-restaurant-photos :
Long's Noodle House 小龍記麵家, 4853 Main StVancouver, BC V5V, (604) 879-7879

mliving:
http://mliving.pixnet.net/blog/post/204609770 - 「滬江」上海菜

http://mliving.pixnet.net/blog/post/234125312 - 聚中式料理 Dinesty Chinese Restaurant
http://mliving.pixnet.net/blog/category/4624370 - 港式料理、廣東菜, Dim Sum/早茶

舌尖
http://www.bcbay.com/life/deal/newsViewer.php?nid=148415&id=234558
舌尖上的温哥华：带您一起去“叹”早茶

mitbbs:
http://www.mitbbs.com/article_t/Vancouver/31149261.html
请推荐Vancouver中餐馆:
上海菜：滬江，旺，聚
早茶：麒麟，钓鱼台
川菜：老四川
台式：万峦猪脚，BBT Cafe
其他：牛仔火锅，北疆，颐和园，和平饭店
韩餐：外母屋

http://www.chineserestaurantawards.com/CRAmedia/CRA2013_AwardsResultGreaterVancouver_SChi.pdf
2013 大温哥华地区食客心水之选大奖获得者

Mall/Food Court:

Chinese grocery shopping centers, with hot breakfast:

http://www.yaohancentre.com/contact.html

YAOHAN CENTRE

八百伴 3700 No. 3 Road, Richmond B.C. V6X 3X2 Tel: 604.231.0601 Fax: 604.231.0602 info@yaohancentre.com

 

Crystal Market/Mall(丽晶市场) of metro town in Bernaby

“白玉兰面食”那家，点小笼包，比鼎泰丰好吃多了。5个一笼，很大，汤汁丰腴，才4元

Crystal Mall里面2楼的小吃不少 

http://www.aberdeencentre.com/en/index.php

Aberdeen Centre

Aberdeen Center 楼的 洪师傅牛肉面:据说是台湾3年牛肉面冠军开的店,面条很好，有嚼头

http://www.tnt-supermarket.com/gb/

T&T 大统华 超市

推荐大统华旁边的food court 

    有一家叫鹿鸣春的西安小吃  不便宜 但是肉夹馍 羊肉串尤其是吃辣的话 点最辣的麻辣羊杂面 都很好吃

  还有顺鑫园的香辣蟹/聚湘村的湖南牛肉粉和湘菜/北疆饭店的新疆菜

Restaurants:

Best 小籠汤包, everything is below average:

http://topshanghaicuisine.com/

上海一只鼎喬遷新址,座落在烈治文最繁華的地段,No 3 Road (@Ackroyd Road),Richmond BC

604-278-8790

Good 汤包, didn't try anything else:

 Shanghai House Restaurant 上海人家 (604) 278-0709 

 Central Richmond: 6340 #3 Rd Richmond, BC V6Y

Worst food - tried noodles and wonton:

 the 农家菜场right next to 上海一只鼎

田师傅湘菜馆。

#100-8151 Anderson Rd, Richmond, BC V6Y 2V9

滬江 Shanghai River
7831 Westminster Hwy, Richmond, BC
(604) 233-8885

聚中式料理 Dinesty Chinese Restaurant
160 - 8111 Ackroyd Road, Richmond, BC
604-303-7772

Dim Sum 早茶:

钓鱼台海鲜酒家
3580-4151 Hazelbridge Way Richmond (604) 303-9739

Addresses:

玉麒麟海鲜酒家 (象拔蚌二食 – 油炮象拔蚌片及椒盐象拔蚌头; 栗子糯米百花鸡)
2/F, 555 W. 12th Avenue, Vancouver (604-879-8038)

钓鱼台海鲜酒家 (葱花水蛋蒸卑诗大肉蚧; 最佳点心食肆)
3580-4151 Hazelbridge Way Richmond (604) 303-9739

玉庭轩鱼翅海鲜酒家 (野菌烟熏龙虾; 蜂蜜焦糖糕)
8511 Alexandra Road, Richmond (604-249-0082)

宁都饭店 (松鼠石斑)
2130 Kingsway, Vancouver (604-438-6669)

大可以饭店 (砵酒焗生蚝)
#1060-8580 Alexandra Road, Richmond (604-207-0386)

百珍海鲜酒家 (杏汁雪耳雪梨炖鸡汤)
6920 No.3 Road, Richmond (604-278-9585)

潮味馆 (柠檬鸭汤)
#103-11782 Hammersmith Way, Richmond (604) 204-0448

上海一只鼎 (上海生煎包)
120-8100 Ackroyd Road, Richmond (604) 278-8790

皇朝海鲜酒家 (柠檬叉烧酥)
#108-777 West Broadway, Vancouver (604-876-8388)

帝苑皇宴海鲜酒家 (春风得意肠粉)
#200-5951 No.3 Road, Richmond (604-249-0080)

金百乐海鲜酒家 (娥姐蒸粉果)
8071 Park Road, Richmond (604-278-0873)

海港大酒楼 (金沙南瓜条)
8888 River Road, Richmond (604-232-0816)

湘味浓 (白辣椒炒肉)
#3-3377 Kingsway, Vancouver (604-430-8818)

小四川 (夫妻肺片)
#160-4200 No.3 Road (604-273-3388)

九道 (四川香肠)
960 Kingsway, Vancouver (778-282-8699)

海棠海鲜酒家 (话梅猪手; 荔芋香酥鸭)
#160-8191 Westminister Hwy, Richmond (604-276-9229)

珍珠小馆 (一品牛肉面)
7152 Sperling Ave., Burnaby (604) 522-3177
#170-4611 No.6 Road, Richmond (604) 270-3188

洪师父牛肉面 (最佳台湾牛肉面)
102-3313 Shrum Lane, Vancouver (604) 228-8765
2800-4151 Hazelbridge Way (Aberdeen Centre), Richmond (604) 295-9357
1560 Marine Drive, West Vancouver (778) 279-8822

新瑞华海鲜酒家 (最佳卑斯肉蟹)
3888 Main St, Vancouver (604) 872-8822
102-4920 No.3 Rd, Richmond (604) 273-8208

何源记 (最佳滑蛋虾仁)
6236 Fraser St, Vancouver (604) 324-8855

梅园粉面茶餐厅 (最佳椒盐猪扒)
5960 Minoru Blvd, Richmond (604) 303-7977
4327 North Rd, Burnaby (604) 421-8838
5797 Victoria Dr, Vancouver (604) 324-3665
4265 Main St, Vancouver (604) 872-8232

麒麟海鲜酒家 (最佳高级食肆)
1172 Alberni Street, Vancouver (604-682-8833)
2/F, 555 W. 12th Avenue, Vancouver (604-879-8038)
350 Gifford Street, New Westminster (604-528-8833)
200 Three West Centre, 7900 Westminster Hwy, Richmond (604-303-8833)

少林面庄 (最佳北方食肆)
656 West Broadway, Vancouver (604) 873-1618

沪江海派料理 (最佳上海食肆)
110-7831 Westminster Highway Richmond (604) 233-8885

聚湘村湘菜酒楼 (最佳四川或湖南食肆)
121-4600 No 3 Rd, Richmond (604) 285-3668

圆香茶坊 (最佳台式食肆)
1128-3779 Sexsmith Road, Richmond (604-270-3939)
1782-6060 Minoru Blvd, Richmond (604-279-0177)

小肥牛火锅专门店 (最佳火锅店)
5108 Victoria Drive, Vancouver (604-568-6630)

粥面轩 (最佳粥品粉面店)
3313 Kingsway, Vancouver (604) 435-6670

僧 (最佳素菜馆)
3424 Cambie Street, Vancouver (604) 568-9008

鹿苑鱼汤米线 (最佳港式茶餐厅)
2015-8580 Alexandra Road Richmond (604) 278-9229
#1118-3779 Sexsmith Road, Richmond (604) 278-3779
6270 Fraser St., Vancouver (604) 322-6116

金都饼店 (最佳饼店)
1120-8391 Alexandra Road Richmond (604) 231-9216
130-6211 No.3 Rd, Richmond, BC (604) 231-9216

明家烧腊专家 (最佳烧味店)
145-4651 No. 3 Road, Richmond (604-272-6568)

香沅桥云南过桥米线, 丽晶广场 (最佳美食广场食肆)
2128 - 4500 Kingsway (Crystal Mall), Burnaby (778) 317-5530