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Jinhaihua · Mantingfang (Ximen Street Store)

Cantonese cuisine · ⭐ 4.5

Jinhai Huailijia Hotel, No. 73

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Wonton Noodles

  Wonton noodles feature handmade wontons and boiled noodles. Wontons are filled with pork and shrimp, wrapped in thin dough, then served in a broth made from pork or chicken bones, garnished with green onions and coriander.
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  Swan Pastry

  Swan pastry is a dessert made from flour, shaped like a swan, filled with red bean paste, lotus seed paste, or fruit jam, and deep-fried. It's often dusted with powdered sugar or glazed for extra flavor.
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  Rice and Sea Cucumber Porridge

  Rice and sea cucumber porridge made with millet and sea cucumbers, cooked until soft and thick, allowing the sea cucumber's freshness to blend into the porridge.
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  Pull-apart Fried Dough Stick

  A traditional Chinese snack made by deep-frying a fermented dough that forms delicate strands when pulled apart.
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  Signature Nostalgic Tofu Pudding

  A silky tofu pudding made from premium soybeans, served with a secret sauce and garnished with green onions and cilantro—deliciously nostalgic.
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  Spring Wind Delight Rice Noodle Rolls

  A classic Cantonese dish made with thin rice noodle sheets filled with shrimp, beef, or barbecued pork, served with soy sauce and sesame oil.
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  Pu'er Tea

  Pu'er tea is a dark tea made from sun-dried raw tea leaves of the Yunnan large-leaf variety, processed through a渥堆 fermentation technique. The production process includes杀青 (kill-green),揉捻 (rolling),晒干 (sun-drying),渥堆 fermentation (wet-pile fermentation), and drying. Under specific temperature and humidity conditions, the tea naturally ferments, developing its unique flavor and color.
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  Sea Emperor Shrimp Dumplings

  A delicately crafted dumpling filled with fresh shrimp, crab meat, and pork, steamed to perfection for a tender and flavorful bite.
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  Hong Kong Pineapple Bun

  Hong Kong-style pineapple bun is a popular pastry with a crispy crust and soft interior. Made from high-gluten flour, sugar, butter, eggs, milk, and yeast. After fermentation, the dough is flattened, filled with powdered sugar and butter, shaped into rounds, brushed with egg wash, sprinkled with sugar crystals, then baked until golden.
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  Lotus-shaped Durian Pastry

  A crispy pastry shaped like a horn, filled with rich and creamy durian pulp, offering a sweet and indulgent treat.
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  Shrimp Dumplings with Soup

  Steamed dumplings filled with shrimp and pork, featuring a juicy broth inside that bursts with every bite.
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  Braised Chicken Feet in Sauce

  Sauce Emperor Steamed Chicken Feet is made primarily from chicken feet, which are carefully marinated and then steamed with a specially crafted sauce. The chicken feet are tender and soft, while the sauce is rich and flavorful, offering a complex and satisfying taste.
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  Steamed Pork Ribs with Garlic and Ginger

  Pork ribs marinated and steamed with garlic, using golden garlic (fried) and silver garlic (raw), mixed together on the ribs. The dish is fragrant with garlic and the ribs are tender and flavorful.
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  Chicken's Head Rice Stewed with Peach Gland

  Chicken's head rice stewed with peach gland is a Chinese soup made mainly with chicken's head rice and peach gland, cooked slowly. It has a soft and chewy texture and a mild taste, with nourishing effects.

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