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Ding Hai Ji Cantonese Buffet (Chunxi Branch)

Cantonese cuisine · ⭐ 4.3

No. 53 Nanfu Street

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a Chinese stir-fry dish using beef and rice noodles. Beef slices are marinated with soy sauce and starch, while rice noodles are soaked beforehand. After heating oil, garlic is stir-fried first, then beef is quickly cooked until it changes color. Rice noodles, bean sprouts, and green onions are added and stir-fried together, then seasoned and mixed well.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Chaoshan Fresh Seafood Rice Porridge

  A traditional Chaoshan dish featuring fresh seafood like shrimp, fish slices, and shellfish gently cooked in rice porridge for a delicate, savory flavor.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Stir-fried Large Clams

  A dish of fresh clams stir-fried quickly with garlic, ginger, and chili for a savory, aromatic flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Emperor's Delicacy Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring fragrant rice cooked in a clay pot with preserved meats like sausage and bacon, resulting in a crispy bottom layer and rich flavor.
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  Litchi Charcoal-Roasted Chicken (Half)

  A half portion of chicken roasted over litchi wood charcoal, offering a delicate balance of smoky aroma and sweet fruitiness from the litchi wood.
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  Spicy Stir-fried String Beans

  A Cantonese dish featuring fresh string beans stir-fried with garlic, chili, and savory sauce, delivering a spicy and aromatic flavor.
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  Prawn Stir-fry in Batter

  Prawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.

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