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Shenxian Zhou Fang Chuan Shan Sha Guo Jōu (Beida Diàn)

Cantonese cuisine · ⭐ 4.2

West Hall, 1st Floor, Zhongcheng Building, No. 19-1, Haidian Road

Dishes

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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Dried Scallop Shrimp Crab Rice Porridge

  Dry scallop shrimp crab rice porridge is a dish primarily made with dried scallops, fresh shrimp, and crab meat. The preparation involves soaking the dried scallops in advance, then simmering them together with clean rice. When the porridge reaches about 70-80% doneness, the prepared fresh shrimp and crab meat are added, and cooking continues until the porridge thickens. Finally, it is seasoned to taste.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Clay Pot Rice Porridge

  Clay pot rice porridge is a type of rice dish made primarily from rice, combined with ingredients such as meat, seafood, or vegetables, and slowly simmered in a clay pot. The preparation involves first cooking the rice to about half-done, then adding the ingredients to continue stewing, allowing the flavors of the ingredients to blend into the porridge, resulting in a rich and smooth texture.
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  Fried Shatang芋 with Sand-like Texture

  Fanhsha Lipu Taro is a dish primarily made with Lipu taro. The taro is peeled, cut into pieces, steamed until tender, then slowly cooked in syrup to form a fine crystalline sugar coating on the surface, resulting in a soft, glutinous, and sweet texture.
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  Fermented Tofu and Chili Stir-fried Water Spinach

  A stir-fried dish of water spinach with fermented tofu and chili, known for its fresh texture and savory flavor.
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  Tea-Scented Beef

  Tea-infused beef is a dish made by slow-cooking beef chunks with tea (usually black or oolong tea) and seasonings. After cutting the beef into pieces, it is simmered together with tea leaves, ginger slices, and green onions over low heat, allowing the beef to absorb the tea aroma and become tender. Proper control of cooking temperature is essential to ensure the beef is well-seasoned and has an ideal texture.
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  Scallion Oil Romaine Lettuce

  Romaine lettuce washed and cut into segments, tossed with scallion oil. Main ingredients are romaine lettuce and scallions; the scallions are sautéed in hot oil and drizzled over the lettuce, then lightly seasoned for immediate consumption.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Egg Yolk Custard Bun

  Egg yolk custard bao is a classic Chinese dim sum, featuring a soft dough wrapper filled with a rich, flowing egg yolk custard filling. During preparation, the specially made custard filling is wrapped in dough and steamed, resulting in a silky, sand-like texture that melts in your mouth and fills the air with irresistible aroma.
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  Noodle Skin Beef

  Beef noodle skin is a dish primarily made with beef shank and rice noodles. The beef shank is braised, sliced, and then combined with cold or stir-fried rice noodles, seasoned with scallions, ginger, garlic, chili oil, and other condiments.
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  Lemongrass Chicken Wings

  Lemongrass chicken wings are made primarily from chicken wings, marinated with lemongrass, garlic, ginger, soy sauce, fish sauce, and sugar, then pan-fried or grilled. The wings have a slightly crispy skin and juicy interior, infused with the unique aroma of lemongrass.

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