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He Xian Ji (Shunyi Branch)

Cantonese cuisine · ⭐ 4.5

Building 6, Longwan Qijie Commercial Street, Yuyuan Road (Near Longwan Villa Community)

Dishes

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  Dongjiang Stuffed Tofu Pot

  A traditional Cantonese dish where tofu is hollowed out and stuffed with minced meat, then simmered with mushrooms and shrimp to create a rich, savory flavor.
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  He Xian Ji Roast Duck Half

  He Xian Ji Roast Duck (half) uses premium duck, marinated and air-dried before roasting in a hanging oven. Crispy skin, tender meat, with a unique fruitwood aroma. Perfect portion for one person.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Stir-Fried Beef Rice Noodles

  Stir-fried beef and rice noodles is a Chinese dish featuring beef and rice noodles as main ingredients. The rice noodles are cut into segments and stir-fried with sliced beef, seasoned with soy sauce and oyster sauce, along with葱姜蒜 and vegetables for a quick, flavorful dish.
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  Roast Meat Trio

  Roast meat trio is a Chinese dish featuring roasted goose, char siu pork, and white-cut chicken. The goose is marinated and roasted whole for crispy skin and tender meat; char siu uses marinated pork belly with a glossy red finish; white-cut chicken is poached and served in pieces to preserve its natural flavor. Together, they offer a rich variety of textures.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Stewed Chicken with Pig's Trotter

  A Cantonese dish featuring stewed chicken and pig's stomach, slow-cooked in a clay pot for rich flavor and nourishment.
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  Egg and Pork Minced Rice Noodle Roll

  Egg and minced meat rice noodle rolls are a Cantonese snack made by steaming rice batter into a transparent thin sheet, then adding beaten eggs and stir-fried minced meat, rolling it up and slicing it.
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  Steamed Spare Ribs with Fermented Black Beans

  Stewed pork ribs with fermented black beans, seasoned with ginger and garlic, steamed to absorb the rich bean flavor.
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  Shunde Pan-Fried Fish

  Shunde pan-fried and stewed fish is a Cantonese dish featuring fresh fish with ginger, scallion, and garlic. The fish is first pan-fried until golden, then simmered in a seasoned sauce to absorb flavor. Precise heat control ensures tender fish and rich broth.
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  Fresh Shrimp and Scallops Seafood Congee

  Fresh shrimp and scallop seafood rice porridge made with rice, fresh shrimp, and scallops, slowly simmered to perfection. Ingredients are prepped and cooked together until rice is soft and porridge thick, infusing the seafood's freshness into every spoonful.

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