Ruiji Zhanjiang Chicken Restaurant (Yuken Branch)
Cantonese cuisine · ⭐ 3.3
No. 148 Yueken Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 148 Yueken Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Rural Rice Noodle Salad, Hakka Stuffed Tofu, Zhengzong Zhanjiang Chicken.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.3
- Address: No. 148 Yueken Road
- Popular dishes: Rural Rice Noodle Salad, Hakka Stuffed Tofu, Zhengzong Zhanjiang Chicken, Zhanjiang Chicken Emperor, Steamed Pork Offal
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Dishes
Rural Rice Noodle SaladA refreshing cold rice noodle dish with vegetables and a tangy sauce, typical of rural Chinese cuisine.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Zhengzong Zhanjiang ChickenAuthentic Zhanjiang chicken uses high-quality three-yellow chicken, gently boiled in water until tender, with fresh meat and a natural flavor, typically served with ginger-scallion sauce or garlic-soy dipping sauce.
Zhanjiang Chicken EmperorA specialty from Zhanjiang, Guangdong, featuring free-range chicken marinated in a secret sauce and steamed to perfection, resulting in tender, flavorful meat served with a special dipping sauce.
Steamed Pork OffalA Cantonese dish featuring boiled pork offal such as liver, stomach, and intestines, served cold with ginger and scallion soy sauce for a fresh, savory taste.
Steamed Pig's Tripe in SauceA traditional Chinese cold dish made by boiling pig's tripe until tender, then slicing and serving with a ginger and scallion dipping sauce.
Steamed Lotus Root with Soy SauceA refreshing dish made from lotus root slices boiled and chilled, then dressed with soy sauce and sesame oil for a crisp, mild flavor.
White-Cut Chicken KingA classic Cantonese cold dish made with premium three-yellow chicken, poached in water and chilled for tender texture. Served with ginger-scallion sauce for a fresh, savory taste.
Tea-Smoked IntestinesA delicacy made by stuffing pig intestines with glutinous rice and seasonings, then smoking them with tea leaves for a fragrant, savory flavor.
Steamed Sandworm with Garlic and VermicelliA Cantonese seafood dish featuring fresh sandworm steamed with garlic and vermicelli, offering a delicate balance of savory flavors.
Chicken Oil RiceChicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.