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Jiu Shuo · Jin Yan

Cantonese cuisine · ⭐ 4.4

4th Floor, Building 4, West Zone, Sihai City, No. 388 East Hanxi Avenue

Dishes

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  Five-Fingered Mulberry Steamed Stone岐 Squab

  A Cantonese medicinal dish featuring tender squab pigeon steamed with five-fingered mulberry root, known for its nourishing and aromatic qualities.
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  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
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  Crispy Pickled Chrysanthemum Greens

  Crispy pickled chrysanthemum greens with a tangy, spicy kick, perfect for summer.
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  Braised Goose Feet with Foie Gras

  Braised goose feet with foie gras is a dish made primarily with goose feet and foie gras, which are braised together. The goose feet are tender, while the foie gras is smooth and rich in flavor.
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  Salted Lemon and Coriander Pork Soup

  A savory soup made with fresh pork, salted lemon, and coriander, simmered slowly to bring out a refreshing and aromatic flavor.
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  Boneless Crucian Carp Congee with Ultimate Knife Skills

  A delicately prepared congee made from boneless crucian carp and rice, showcasing exceptional knife skills and subtle flavors.
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  Cantonese-Style Steamed Blue Whiting Rice with Jelly

  A traditional cold dish from Chaozhou, featuring steamed blue whiting fish set in a jelly-like consistency and served over rice for a fresh, delicate flavor.
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  Charcoal-Grilled Pork Ribs

  Charcoal-grilled pork ribs made with fresh pork ribs, marinated and slowly roasted over charcoal for a crispy exterior and tender, juicy meat with a smoky aroma.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Spicy Oil Squid

  Fresh squid quickly blanched and tossed in a spicy red oil sauce, offering a crisp texture and bold flavor.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Sour Cabbage Stewed with Zhangzi Island Abalone

  Sour cabbage is simmered with Zhangzi Island abalone, creating a rich, tangy broth that highlights the freshness of the seafood.
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  Golden Herb Boiled Lobster

  Fresh lobster is simmered with golden herb and aromatics, resulting in a rich, savory broth and tender lobster meat.
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  Fish Roe Amber Coral Gelatin

  A delicate dish featuring fish roe and coral gelatin, skillfully set at low temperature for a refreshing, layered texture.
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  Sesame Fragrant Hanging Roasted Chicken

  Sesame Fragrant Hanging Roasted Chicken is a dish featuring a whole chicken. The main preparation involves marinating a cleaned whole chicken with spices such as Sichuan peppercorns, star anise, and bay leaves, along with seasonings like soy sauce and salt. The chicken is then hung above a special roasting oven or open flame, where it is roasted using circulating hot air. During roasting, the skin is brushed with sesame oil, resulting in a golden, crispy exterior while the meat inside remains tender and juicy. The finished dish has a bright red-brown color and a crispy skin with a rich sesame aroma.

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