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Jiangnan Chief · Cantonese Dim Sum (Gaoxin Plaza Branch)

Cantonese cuisine · ⭐ 4.5

42nd Floor, Gaoxin Square, No. 28 Shishan Road

Dishes

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  Childhood-Style Kyoto Pork Ribs

  Childhood-Style Kyoto Pork Ribs is a classic Cantonese dish, primarily using pork ribs. The ribs are cut into sections, marinated, and deep-fried until golden and crispy. They are then stir-fried in a sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup, coating the ribs evenly. The finished dish has a bright red color, a crispy exterior, tender interior, and a tangy, appetizing flavor.
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  Guangdong Cured Meat and Potato Claypot Rice

  Guangdong Cured Meat and Potato Claypot Rice is a classic Cantonese claypot dish. Main ingredients include Guangdong lap cheong (Chinese sausage), cured pork belly, potatoes, rice, and a small amount of seasoning. The cured meats are sliced or diced, and potatoes are cut into chunks. Washed rice is combined with the cured meats and potatoes in a pot, water is added, and the mixture is simmered over medium-low heat until the rice is cooked, the fats from the cured meats have infused the rice, and the potatoes are tender. It is often garnished with chopped scallions before serving. The finished dish features fragrant, oily rice with a rich, savory flavor from the cured meats and a soft, starchy texture from the potatoes.
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  Cantonese Rose Soy Sauce Chicken

  Cantonese Rose Soy Sauce Chicken is a classic Cantonese dish made with a whole fresh chicken. It is simmered in a master stock infused with rose liquor, premium soy sauce, rock sugar, and spices like star anise, cinnamon, and bay leaves. The chicken is gently poached until fully cooked and flavorful, then glazed with a reduced stock, resulting in glossy, reddish-brown skin and tender meat that balances savory, sweet, and aromatic rose notes.
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  Signature Sea Mountain Pork Ribs with Honeydew

  Signature Sea Mountain Pork Ribs with Honeydew is a fusion dish. The main ingredients are selected pork ribs and fresh honeydew melon. The ribs are marinated in a special sauce, first deep-fried until the skin is crispy, then braised over low heat until tender and flavorful. The honeydew is peeled and cut into chunks, serving as a refreshing side to cut through the richness. When plated, the braised ribs are arranged alongside the honeydew chunks, creating a contrast of savory and sweet, crispy-tender and refreshing textures.
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  Signature Chives Pancake

  A classic Chinese snack made with fresh chives, eggs, and flour, pan-fried until golden and crispy. Delivers a savory, satisfying bite.
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  Crispy Pork Ribs

  A popular Chinese dish featuring marinated pork ribs fried to crispy perfection, offering a satisfying crunch and tender meat inside.
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  Lemongrass Fried Squab with Lemon

  This dish features squab as the main ingredient, marinated and then deep-fried. Key marinade components include fresh lemon juice, lemongrass, garlic, ginger, salt, and a small amount of sugar. The squab is marinated for several hours to absorb the flavors before being deep-fried in hot oil until the skin is golden and crispy, while the meat remains tender and juicy. The finished dish has a golden color and carries the fresh aroma of lemon and lemongrass.
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  Rice-Free Congee with Hand-Pounded Fresh Beef Slurry

  Rice-Free Congee with Hand-Pounded Fresh Beef Slurry is a dish based on a rich broth congee base. Main ingredients include fresh beef and rice slurry or starch. The beef is repeatedly hand-pounded into a fine paste, mixed with a small amount of starch or rice slurry to enhance tenderness. The beef paste is shaped into balls or slices and poached in pre-prepared rice-free congee (a thick, strained rice soup). The result is tender, springy beef with a smooth, fragrant congee base that highlights the original flavors of the ingredients.
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  Stir-Fried Fresh Beef with Satay Sauce

  Stir-Fried Fresh Beef with Satay Sauce is a quick dish featuring fresh beef as the main ingredient. Key components include thinly sliced beef, satay sauce, green and red bell peppers, and onions. The beef slices are first marinated with a little starch and soy sauce, then quickly stir-fried until they change color and set aside. Garlic and satay sauce are sautéed in the remaining oil, followed by the vegetables. Finally, the beef is returned to the wok and quickly tossed together. The dish results in tender beef with the distinctive savory, slightly spicy flavor of satay sauce.
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  Foie Gras Baked Snail Slices

  Fresh snail slices baked with rich foie gras sauce, creating a luxurious and savory dish.
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  Seaweed Salt and Pepper Shrimp

  Seaweed Salt and Pepper Shrimp is a dish primarily made with fresh shrimp. The main preparation method involves cleaning the shrimp, marinating them with salt and pepper seasoning, coating them with starch or flour, and deep-frying until golden and crispy. Finally, crushed seaweed flakes and additional salt and pepper powder are sprinkled and tossed evenly. The finished dish features crispy shells, tender shrimp meat, combining the savory and slightly spicy flavor of salt and pepper with the distinct oceanic umami and crispy texture of seaweed.
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  Green Tea Custard Bun

  A sweet pastry made with green tea-flavored dough and filled with a creamy custard made from salted egg yolk and cream, steamed to perfection.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crab Roe Xiaomai Supreme

  Steamed dumplings filled with sticky rice, crab roe, shrimp, and pork, wrapped in thin dough and steamed until tender.
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  Crispy Oyster Omelette

  Crispy Oyster Omelette is a traditional snack featuring fresh oysters as the main ingredient. Key components include fresh oysters, sweet potato starch, eggs, and chopped scallions. During preparation, oysters are mixed with a sweet potato starch batter and spread into a thin pancake in a hot oiled pan until set. Beaten egg is then poured over and cooked until both sides turn golden and crispy. The dish has a fragrant, crispy exterior and tender, juicy oysters inside, typically served with sweet chili sauce or fish sauce dip.
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  Chief Shrimp Dumpling Royal

  A premium shrimp dumpling made with fresh shrimp, pork, and bamboo shoots, steamed to perfection for a delicate, savory taste.
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  Abalone Rice

  Abalone rice is a dish made with fresh abalone and rice. After cleaning, the abalone is typically simmered in broth or clear soup until tender, then served over hot rice, allowing the rice to absorb the rich flavor of the abalone.
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  Steamed Sea Bass with Flower Peppercorns

  Fresh flower pepper steamed sea bass is a dish made with fresh sea bass as the main ingredient, steamed with fresh flower peppers. After cleaning the sea bass, it is steamed together with fresh flower peppers, scallions, ginger, and other seasonings until the fish meat is fully cooked and filled with fresh, aromatic flavors.
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  Handmade Sweet Potato Noodles with Shredded Eel and Pickled Radish

  This dish features handmade sweet potato noodles as the staple, cooked with tender shredded eel and crunchy pickled radish. Main ingredients include fresh eel, white radish (lacto-fermented into pickled radish), handcrafted noodles made from sweet potato starch, and basic seasonings like ginger and garlic. To prepare, the eel is shredded and the pickled radish is cut into strips; the sweet potato noodles are pre-soaked. Ginger and garlic are stir-fried in oil, followed by the eel shreds. Pickled radish and broth or water are added and brought to a boil, then the noodles are added and simmered until flavorful and the sauce slightly thickens. The dish offers a rich texture: the noodles are smooth and chewy, the eel is tender, and the pickled radish adds a refreshing sour crunch, with the broth blending umami and fermented tang.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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