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Sì Jì Míng Cài (Zengcheng Hotel Branch)

Cantonese cuisine · ⭐ 4.1

Zengcheng Hotel, No. 1–3 Floors, Zengcheng Avenue

Dishes

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  Shanghai Steamed Dumplings

  Shanghai xiaolongbao is a steamed dumpling made with pork and gelatin, featuring a flour-based wrapper and filling of minced pork, ginger, scallions, and seasonings, shaped into pleats and steamed until juicy.
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  Beauty & Health Salad

  The Beauty & Health Salad features a base of fresh lettuce, purple cabbage, and cherry tomatoes, combined with avocado, grilled chicken breast, and boiled eggs. Key ingredients also include nuts (such as walnuts or almonds) and dried fruits (like cranberries). To prepare, wash and chop the vegetables, season the chicken breast with a little salt and black pepper before grilling and slicing, and boil the eggs before cutting them into pieces. Combine all ingredients in a bowl, drizzle with a light dressing made from olive oil, lemon juice, and honey, and toss gently.
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  Chilled Sweet and Sour Pork

  Ice-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Ginger-Flavored Duck by the Sea

  A dish featuring duck meat stir-fried with ginger paste and seasonings, known for its fresh aroma and savory taste.
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  Brazilian Pepper Deep-Sea Yellow Croaker

  This dish features deep-sea yellow croaker as the main ingredient, known for its tender and white flesh. The fish is cleaned, then marinated with Brazilian pepper, salt, and other seasonings before being steamed or pan-fried. The Brazilian pepper imparts a distinctive spicy and slightly numbing aroma, contrasting with the natural sweetness of the fish. The finished dish has a golden color, with well-seasoned fish and a prominent pepper fragrance.
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  Steamed Grouper with Knife Cut

  Steak of fresh grouper fish, marinated after being split open, then pan-fried or steamed. Served with ginger threads and scallions to preserve the natural flavor.
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  Seafood Oyster Pancake

  Seafood oyster cake is a pan-fried dish made with fresh oysters, eggs, sweet potato starch, and vegetables. Mix oysters with beaten eggs, add sweet potato starch to form a paste, then include scallions and ginger for flavor. Cook in a flat pan until golden brown on both sides for a crispy exterior and tender interior.
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  Aged Golden Snapper Sashimi

  This dish uses fresh golden snapper, dry-aged for 7-10 days under controlled temperature and humidity to concentrate flavors and achieve a firmer texture. The aged fish is trimmed and sliced into 0.3cm thick pieces, served with freshly grated wasabi and special sashimi soy sauce.
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  White-Cut Classical Sunflower Chicken

  A traditional Cantonese cold dish made with whole chicken poached and chilled, then sliced into a sunflower shape, served with a special dipping sauce for a fresh and savory taste.
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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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  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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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Honey-glazed BBQ Pork Pastry

  Honey-glazed char siu pastry features marinated pork roasted to perfection, then minced and stuffed into flaky dough, shaped into small pastries and baked until golden. Crispy outside, sweet and tender inside.
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  Sour Soup Stewed Boneless Side Fish

  Fresh side fish, deboned and simmered in a sour broth made from tomatoes, pickled chili, ginger, and garlic. The dish features tender fish meat with a tangy, spicy flavor.
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  Candied Tangerine Peel Stewed Pork Juice

  A traditional Chinese dish featuring pork stewed with dried tangerine peel, resulting in a rich, savory flavor and aromatic broth.
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  Black Truffle Sliding Pearl

  A fusion dish featuring chewy pearl tapioca balls tossed in a rich black truffle sauce, offering a silky texture and luxurious aroma.
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  Black Truffle Wild Mushroom Dumplings

  Black truffle wild mushroom dumplings filled with pork and various wild mushrooms, made with flour dough, shaped into dumplings, and cooked by boiling or steaming. Black truffle adds a unique aroma.

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