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Jingcai Xuan (CBD Guo贸 Dìdiàn)

Cantonese cuisine · ⭐ 4.7

4th Floor, Samsung Tower, No. 31, Jinghui Street (for navigation: enter via West Gate of CBD Core Area by car)

Dishes

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  Signature Three-Shrimp Noodles

  Signature Three-Shrimp Noodles feature fresh river shrimp, shrimp roe, and shrimp eggs with hand-pulled thin noodles. Tossed in shrimp oil and broth, then topped with sautéed shrimp, roe, and eggs for a rich, layered flavor.
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  Almond Cake

  Almond cake is a pastry made primarily from almond powder, mixed with sugar, eggs, and a small amount of flour, then baked in a mold. It has a round or square shape, a slightly toasted surface, and a crispy texture.
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  Spicy麻 Trio

  Spicy麻三件 is a dish featuring chicken thigh, pork tenderloin, and squid. Cut into pieces, blanch briefly, then stir-fry with花椒 and dried chili in oil. Add葱姜蒜, followed by a sauce of soy sauce, vinegar, sugar, and starch. Toss until evenly coated and infused with spicy麻 flavor.
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  Poached Farm Chicken

  White-cut farm chicken is a dish made with fresh farm-raised chicken, poached in cold water over low heat, then chilled and sliced. The meat stays tender and flavorful, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Secret-Recipe Wagyu Beef

  Special recipe snowflake beef uses premium tenderloin, marinated and grilled to perfection—tender with clear texture. Secret seasoning enhances flavor during marination.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Taro Strips with Qingyuan Chicken

  Crispy Taro Strips with Qingyuan Chicken is a dish made with crispy taro strips and Qingyuan chicken, which are mixed and seasoned after the taro is fried until crisp.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Sour Radish Crystal Noodles with Boston Lobster

  A dish featuring Boston lobster cooked with sour radish and crystal noodles. The lobster is prepared and simmered with sliced sour radish, then crystal noodles are added to the broth until translucent and tender, seasoned to perfection.
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  Tieguanyin Pudding

  Tieguanyin pudding is made by steeping Tieguanyin tea leaves with milk, sugar, and gelatin, then chilled to set. Key ingredients: Tieguanyin tea, milk, sugar, gelatin. Method: infuse tea, mix with dairy, cool to form.
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  Tieguanyin Mango Pudding

  Tieguanyin Mango Pudding is a dessert made with Tieguanyin tea broth, fresh mango, and milk. It has a smooth texture and a blend of tea and fruit aroma.
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  Pan-fried East China Sea Conger

  Fresh East China Sea conger is marinated and pan-fried until golden brown, resulting in a crispy exterior and tender, flavorful interior.
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  Caviar Pork Belly

  Thin slices of pork belly are marinated, pan-fried until slightly charred, then stir-fried with caviar. Caviar is added last to preserve its texture and freshness, enhancing the meat's rich flavor.
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  Lobster Mapo Tofu

  Lobster Mapo Tofu is a fusion dish featuring tofu, lobster, and minced beef. Tofu cubes are boiled, then stir-fried with seasoned beef, doubanjiang, Sichuan pepper powder, garlic, and ginger, simmered in water or broth, and thickened. Lobster meat is added to enhance the flavor.

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