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A Ji Fish Manor

Cantonese cuisine · ⭐ 4.6

No. 5 Anhui Beili Xiaojie, Shop 101, Ground Floor, Anyuan Courtyard (near Olympic Park)

Dishes

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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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  Half of Qingyuan Chicken from Guangdong

  Half a Qingyuan chicken from Guangdong, raised in Qingyuan, steamed or blanched to preserve its natural flavor, tender and delicious.
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  Signature Scallop Rice Pot

  Signature scallop rice pot made with fresh scallops and rice, slowly simmered with water or broth to create a thick porridge base, then combined with shrimp, chicken, and vegetables until fully cooked.
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  Boneless Fish Fillet

  Boneless fish slices are made from deboned fish meat, typically using carp, sea bass, or cod. The fish is sliced thin, marinated with seasonings, and then cooked by stir-frying, boiling, or steaming. The dish features tender, delicate fish slices often served with vegetables or sauce.
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  Steam-baked Large Chicken

  Steam-baked whole chicken is a dish made by steaming a whole chicken until tender, preserving its juicy texture. It's typically served with ginger slices and scallions to enhance aroma, using minimal seasoning to highlight the natural flavor of the ingredients.
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  Steam Fish

  Steamed fish is a dish made with fresh fish such as grass carp, sea bass, or crucian carp. The cleaned fish is steamed in a bamboo steamer with ginger slices, green onions, and cooking wine to remove fishy odor and enhance aroma. Some recipes add vegetables like bean sprouts or mushrooms on the fish, allowing them to absorb the fish flavor during steaming for a unique taste.
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  Steam Fish Head

  Steamed fish head is a dish made with fresh fish head, tofu, ginger slices, and green onions, cooked using steam. The ingredients are placed in a steamer and heated until the fish head is tender and flavorful.
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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Shunde Gong Stewed Fish

  Shunde Gong's Stewed Fish is a dish made with fresh fish as the main ingredient, seasoned with ginger, scallions, garlic, soy sauce, sugar, and cooking wine, slowly simmered to perfection. The fish absorbs the flavors, resulting in tender texture and rich taste.

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