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Yun Ji Guangdong Roasted Whole Chicken & Seafood Restaurant

Cantonese cuisine · ⭐ 4.7

Swiss Apartment, Dongzhimen Subdistrict

Dishes

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  Zhongshan Crisp Carp

  Zhongshan Crispy Eel Fish is made primarily from eel fish, which is processed through a special cooking technique to make the flesh crispy and delicious. During preparation, the fish is first marinated, then deep-fried at high temperature until golden and crispy, and finally served with a specially crafted sauce that delivers a unique flavor.
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  Stir-fried Blood Sausage

  Stir-fried pig intestines is a Cantonese dish where cleaned intestines are sliced, marinated with ginger, garlic, and soy sauce, then quickly stir-fried to achieve a slightly charred surface that locks in juices for a crisp texture.
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  Seasoning Mix

  Xiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
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  Signature Fig Chicken Stew

  Signature fig chicken stew features chicken chunks simmered with fresh figs, goji berries, and red dates. Chicken and figs are slow-cooked in a clay pot with water and seasonings until tender and the broth rich.
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  Fresh Wagyu Tenderloin

  Fresh sirloin is a tender cut from the cow, typically using tenderloin or flank steak. Sliced thin, it's ideal for hot pot or stir-frying. Cook quickly in broth or seasonings to keep it juicy and tender.
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  Fig Chicken

  Fig chicken is a dish featuring chicken as the main ingredient, paired with fresh figs. The chicken is typically marinated and then pan-fried or stewed, while figs are added in chunks to release natural sweetness and aroma during cooking, enhancing the overall flavor.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Crispy Mandarin Fish

  Crispy Wanyu Fish is made from fresh Wanyu fish, carefully processed and marinated with a special seasoning. It is then quickly fried at high temperature until golden and crispy. The dish features a golden color and tender, juicy fish meat with a crispy exterior.
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  Small Portion Clay Pot Rice with Preserved Meats

  Small portion of clay pot rice with preserved meats like sausage and pork, slow-cooked in a clay pot. The bottom rice forms crispy rice crust, with rich aroma from the fat infused into the grains.
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  Lipu Taro

  Lipu taro is a dish primarily made with Lipu taro. Typically, the taro is peeled, cut into chunks or slices, and cooked by steaming, boiling, stir-frying, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs, chicken, or shrimp to enhance flavor and texture.
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  Shrimp Paste Stuffed Chili Peppers

  Shrimp paste stuffed尖椒 is a dish where fresh尖椒 are used as containers, filled with seasoned shrimp paste and pan-fried. Main ingredients include尖椒, shrimp, egg white, and a little starch. After marinating shrimp, it's mixed into paste, filled into seeded尖椒, then pan-fried until golden and tender.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.

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