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Star Chef Steamed Chicken Pot (Yayun Village Branch)

Cantonese cuisine · ⭐

1st Floor, Building 231, Huizhongli

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Sizzling Crispy Intestine

  Stir-fried crispy fresh pork intestines is a dish made primarily with fresh pork intestines, stir-fried quickly with garlic paste, ginger paste, and a special sauce. The intestines are carefully prepared to maintain their crisp and refreshing texture, blending perfectly with the aromatic garlic and ginger to create a uniquely flavorful and fresh taste.
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  Stir-Fried Green Beans with Sauce

  Stir-fried green beans is a Chinese dish featuring fresh beans, quickly cooked with garlic, ginger, and seasonings like soy sauce and oyster sauce to create a unique aroma and texture.
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  Steamed Spare Ribs

  Steamed spare ribs is a Chinese dish made with pork ribs, marinated in soy sauce, cooking wine, ginger slices, and garlic, then steamed without water or with minimal water to achieve tender, flavorful meat.
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  Cantonese腊味 Fried Rice

  Dim sum-style腊味炒饭 is made with sausage, cured meat, rice, eggs, and green peas. Slice the腊味, scramble the eggs, and separate leftover rice. Heat oil, stir-fry腊味, add eggs, then mix in rice. Finally, add green peas for flavor and stir until each grain is distinct.
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  Steam-cooked Zhanjiang Chicken

  Steam-baked Zhanjiang chicken is a dish primarily made with Zhanjiang chicken, prepared by steaming. The meat of Zhanjiang chicken is tender and fresh, retaining its original flavor after steaming, and paired with a specially crafted seasoning to create a unique taste.
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  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
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  Premium Roast Duck

  Premium roast duck made from a whole duck, marinated, air-dried, then roasted in a hanging oven. Crispy skin and tender, juicy meat, typically served with lotus leaf pancakes, sweet bean sauce, and scallions.
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  Steamed Chicken Feet with Fermented Black Beans

  Bamboo-shelled steamed chicken feet is a traditional dish primarily made with chicken feet and fermented black beans. The chicken feet, carefully prepared, are steamed together with the fermented black beans, fully absorbing the rich aroma of the beans and the delicate flavor of the chicken feet. The result is a tender, succulent texture with abundant nutrition.
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  Raw Fish Slices

  Fish sashimi is a dish primarily made with fresh fish meat, typically using delicate and tender fish species. The fish is carefully prepared and sliced into thin pieces, then served with accompaniments such as scallions, ginger, and garlic, along with a specially crafted sauce. The preparation emphasizes the freshness of ingredients and the precision of knife skills, ensuring each slice of fish maintains optimal texture and flavor.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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