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Jintianhui Rong Guangdong Shunde Cuisine

Cantonese cuisine · ⭐ 3.9

Room 10102, Unit 1, Building 3, Wangting International, No. 80, Gaoxin Road

Dishes

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  Pickled Cabbage Stewed Pork Tripe

  A traditional Chinese dish featuring pork tripe simmered in pickled cabbage, resulting in a savory and aromatic flavor.
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  Free-Range Chicken Hot Pot

  Free-Range Chicken Hot Pot is a hot pot dish featuring free-range chicken as the main ingredient. Key components include chopped free-range chicken, ginger, red dates, goji berries, and assorted mushrooms. The chicken is first stir-fried with ginger slices, then simmered in ample water or broth with red dates and goji berries over low heat until tender. It is typically served with dipping sauces and allows for adding vegetables or tofu to the pot. The dish highlights the natural flavor of the chicken with a clear, fresh broth.
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  Sand Ginger Sizzling Pork Intestines

  Sand Ginger Sizzling Pork Intestines is a classic Cantonese sizzling plate dish. The main ingredient is fresh pork intestines (small intestine), paired with sand ginger (Kaempferia galanga), garlic, onions, and green/red peppers. During preparation, the intestines are thoroughly cleaned, cut into sections, and blanched. A hot clay pot or iron plate is heated with oil to sauté the sand ginger slices, garlic, and other aromatics. The intestines are then added and quickly stir-fried, seasoned with cooking wine, light soy sauce, oyster sauce, etc., and briefly braised with the lid on to lock in the aroma and juices with high heat. It is served sizzling, hence the name. The dish features a crispy texture and the distinctive pungent aroma of sand ginger.
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  Winter Melon Soup with Herbal Ingredients

  A nourishing soup made by stewing medicinal herbs and lean meat inside a hollowed winter melon, known for its light flavor and health benefits.
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  Beef Offal Stew

  Beef offal stew is a nutritious dish made primarily from beef tripe, heart, and tongue, slow-cooked with spices and seasonings. During cooking, the various offal ingredients gradually simmer in the pot, absorbing the flavors of the seasonings, resulting in tender meat and rich, flavorful broth.
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  Pork Tripe and Chicken Hot Pot

  A nourishing hot pot dish made with pork tripe and chicken, simmered slowly in a flavorful broth with herbs and vegetables.
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  Stewed Fish Head in Clay Pot

  A Cantonese dish featuring a fresh fish head stewed in a clay pot with ginger, garlic, fermented black beans, and chili, resulting in a rich, savory flavor.
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  Spicy Pepper-Infused Squab

  Fresh squab is marinated, fried until crispy, then coated in a secret spicy pepper sauce for a bold, aromatic flavor.
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  Shrimp with Wood Ear Mushrooms

  A Chinese dish featuring tender shrimp and crisp wood ear mushrooms, stir-fried quickly with garlic and light seasoning for a savory, slightly sweet taste.
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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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  Iron Plate Stewed Pig Offal

  Iron plate stewed pig offal is a Chinese dish mainly made with pig offal. The main ingredients include pig liver, pig heart, and pig intestine, which are sliced and quickly stir-fried on a hot iron plate to retain the fresh and tender texture of the ingredients.
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  Grilled Squid on Iron Plate

  Sizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.
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  Yangjiang Fermented Black Bean Steamed Pork Ribs

  A Cantonese dish featuring pork ribs steamed with Yangjiang fermented black beans, resulting in tender meat infused with savory bean aroma.
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  Yangjiang Fermented Black Bean Chicken

  A Cantonese dish featuring chicken marinated with fermented black beans from Yangjiang, then braised to perfection. The dish offers a savory, aromatic flavor with a hint of umami.
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  Pan-Fried Pomfret (One-Night Catch)

  This dish uses fresh pomfret, dried or marinated overnight, then pan-fried. Main ingredients include pomfret, salt, and basic seasonings. The fish is dried, lightly salted, and slowly pan-fried over medium-low heat until golden and crispy on both sides. The result is a fragrant crust with firm, flavorful flesh.
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  Pan-Fried White Eel with Black Pepper and Baked

  This dish features fresh white eel as the main ingredient. The eel is cut into sections, marinated briefly with salt and black pepper. It is then pan-fried in oil until both sides are golden brown and the skin is slightly crispy. The fried eel is placed in a baking dish, sprinkled with more freshly ground black pepper, and briefly baked or broiled in an oven, allowing the black pepper flavor to penetrate the fish and giving the surface a slightly charred aroma. The finished dish has a crispy skin and tender flesh, with the spicy aroma of black pepper as its main flavor characteristic.

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