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Ai Shang Catering (Zhichuang Yuan Store)

Cantonese cuisine · ⭐ 3.5

Building C2, No. 3, Lingchuang Street

Dishes

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  Winter Mushroom Pork Sausage

  A dish made by mixing minced pork with dried winter mushrooms, then stuffing into sausage casings and steaming until cooked through. It has a smooth, tender texture and rich umami flavor.
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  Classic Char Siu Bao

  A traditional Cantonese dim sum made with steamed buns filled with sweet and savory barbecued pork, using time-honored techniques.
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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish made with pork, typically tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then stir-fried with pineapple, green pepper, and red pepper, and tossed in a sweet-and-sour sauce made from tomato ketchup, sugar, vinegar, and soy sauce.
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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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  Sweet Water Chestnut Cake

  A dessert made from chopped water chestnuts mixed with sugar, offering a crisp and sweet taste.
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  Signature Pineapple Bun

  The signature pineapple bun is a sweet bread made primarily from flour, sugar, yeast, and butter. It is coated with sugar crystals and baked until golden and crispy on the outside, while remaining soft and sweet inside. During preparation, the dough is fermented, divided, shaped, brushed with egg wash, and sprinkled with sugar before being baked at high temperature.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Pan-fried Bun

  Shengjian is a Chinese snack made by wrapping pork filling in dough and pan-frying it. The dough is rolled into round wrappers, filled with seasoned meat, sealed tightly, then placed in a flat pan with a small amount of water and oil. It is first pan-fried and then steamed to achieve a crispy bottom and soft top.
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  Gai Lan Braised Pork Bone Rice Porridge

  A savory rice porridge made with pork bones, fresh gai lan, and slow-cooked broth.
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  Royal Shrimp Dumplings

  Shrimp dumplings made with fresh shrimp, pork filling, and transparent rice flour dough. Shrimp is minced and mixed with pork, seasoned, then wrapped in thin wrappers and steamed into half-moon or purse shapes, becoming translucent and chewy.
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  Sauce Emperor Steamed Chicken Feet

  Steamed chicken feet marinated in a rich, savory sauce, tender and flavorful.
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  Golden Shrimp Blood Sausage Roll

  A specialty snack made with pig blood, glutinous rice, and shrimp, wrapped in a soft blood sausage roll and filled with golden egg bits and red chili powder for a savory, slightly spicy flavor.
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  Silky Tofu Roll

  A silky tofu roll made by wrapping a filling of mushrooms, bamboo shoots, and water chestnuts in thin tofu skin, then steamed to perfection.

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