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Jiang De Ji · Zhanjiang White Cut Chicken (Huayi City Branch)

小吃快餐 · ⭐ 3.7

No. 9 Yuangmei East Road

Dishes

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  Dongjiang Hand-Shredded Chicken Rice

  Dongjiang Hand-Shredded Chicken Rice is a traditional dish from the Dongjiang region of Guangdong. Main ingredients include a whole chicken, rice, ginger, scallions, and sesame oil. The chicken is first boiled in salted or spiced water, cooled, and then hand-shredded into thin strips. Rice is steamed separately. To serve, the shredded chicken is placed over the rice and drizzled with a sauce made from the chicken broth, sesame oil, minced ginger, etc., sometimes garnished with cilantro or toasted sesame seeds. The chicken is tender, and the rice absorbs the aroma of the chicken broth.
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  Hakka Savory Chicken Wing Rice

  A traditional Hakka dish featuring marinated chicken wings stir-fried and served over rice, delivering a savory and satisfying flavor.
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  Hakka Salt-Baked Chicken Wings Rice

  Hakka Salt-Baked Chicken Wings Rice is a traditional Hakka staple dish. Main ingredients include chicken mid-joint wings, coarse sea salt, rice, and a small amount of sand ginger powder. The chicken wings are first marinated with sand ginger powder and salt, then tightly wrapped in oil paper or baking paper. A thick layer of coarse sea salt is spread in a large pot, the wrapped wings are buried in the salt, and slowly baked over low heat until fully cooked. Rice is steamed separately. When served, the baked wings are unwrapped, revealing firm, savory meat with a unique salt-baked aroma, paired with plain white rice.
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  Steamed Chicken in Cold Sauce

  A classic Cantonese dish made by poaching fresh chicken in water, then chilling and slicing it for a tender, flavorful cold meal.
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  Goji Leaf and Pork Offal Soup

  A nourishing soup made with pork offal and goji leaves, known for its fresh taste and health benefits.
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  Meizhou Marinated Noodles

  Meizhou marinated noodles are a traditional dish from Meizhou, Guangdong, made with alkaline noodles and seasoned with preserved pork fat, peanut sauce, scallions, and garlic for a rich, savory flavor.
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  Zhanjiang Chicken

  Zhanjiang Chicken is a traditional famous dish made primarily from local free-range chickens from Zhanjiang, Guangdong Province, carefully prepared through a meticulous cooking process. The preparation involves selecting high-quality local chickens, slaughtering them, removing feathers and internal organs, washing thoroughly, and hanging to dry. The chicken is then marinated with specially formulated seasonings to infuse flavor. During cooking, it is typically steamed or served cold (white-cut) to preserve the original taste and natural essence of the chicken.
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  Grilled Chicken Wings

  Roast chicken wings is a dish primarily made with chicken wings. The preparation typically involves marinating the wings and then slow-roasting them on a grill at an appropriate temperature until golden and crispy on the outside, with a fragrant crust and tender, juicy meat inside.
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  Roast Duck Noodle Soup

  A Cantonese dish featuring roast duck slices served in a savory duck broth over rice noodles, known for its rich flavor and comforting warmth.
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  Fragrant Chicken Oil Rice

  Fragrant Chicken Oil Rice is a staple dish primarily made with rice and chicken fat. The main preparation method involves slowly rendering chicken fat or skin over low heat to extract clear oil, which is then strained. This chicken oil is used to cook the rice, partially or completely replacing water, allowing the rice to fully absorb the rich aroma. Sometimes a small amount of salt or ginger slices are added during cooking for extra flavor. The cooked rice is distinct, glossy with a slight yellow hue, and carries a strong, savory fragrance of chicken fat, resulting in a smooth and fragrant texture. It is typically served as a main staple on its own or paired with simple side dishes.

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