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Jane Dongshan Kitchen (Haizhu Square Branch)

Cantonese cuisine · ⭐ 4.3

Ground Floor, Nos. 12–14 Qiyi Road

Dishes

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  Soft-Boiled Egg Stir-Fried with Snowflake Beef

  A dish combining soft-boiled eggs and premium snowflake beef, stir-fried for a delicate, savory flavor.
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  Plum-Flavored Pig Trotter

  Pig trotter braised with plums, resulting in tender meat with a sweet and sour flavor.
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  Appetizer Pickled Cabbage with Fresh Hokkaido Squid

  Fresh Hokkaido squid is sliced and briefly blanched, then mixed with pickled cabbage. The dish features a crisp, tender texture with a refreshing sour-spicy flavor that stimulates the appetite.
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  Shacha Sauce Stir-fried Beef with Water Spinach

  Shacha Sauce Stir-fried Beef with Water Spinach is a Chinese dish made with beef and water spinach, stir-fried with shacha sauce. It has a fresh and fragrant flavor, tender beef, and crisp water spinach, with a unique taste.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Spicy Sichuan Pike Perch with Betel Leaf Oil

  Fresh perch steamed with a special betel leaf oil sauce, offering a fragrant and numbing flavor.
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  Special Flower Pepper Steamed Sea Bass

  Fresh sea bass steamed with flower pepper, ginger, and scallions, delivering a tender texture and aromatic numbing flavor.
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  Steamed Chicken with Cordyceps

  A Cantonese dish featuring tender chicken simmered with cordyceps, known for its delicate flavor and health benefits.
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  Hand-grabbed Pork Ribs

  A dish of pork ribs marinated in sweet soy sauce and spices, slow-cooked until tender and easily pulled from the bone for hand-eating.
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  Stir-fried Gai Lan with Shrimp Paste

  A Cantonese dish featuring gai lan stir-fried with shrimp paste, resulting in a savory and fresh flavor.
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  Soy Sauce Pork Intestine Head

  A Cantonese dish made by slow-cooking pork intestine head in soy sauce and seasonings until tender and flavorful.
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  Sweet and Sour Pork

  A classic Cantonese dish made with crispy fried pork belly served with pineapple, bell peppers, and a tangy sweet and sour sauce.
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  Stuffed Green Peppers

  Stuffed green peppers are a dish made by filling hollowed green peppers with seasoned fillings like minced meat, shrimp, or tofu, then steaming or pan-frying. The key is balancing the filling with the pepper's fresh, tender texture.
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  Premium BBQ Pork

  Premium char siu is made from pork tenderloin, marinated with soy sauce, sugar, garlic, and five-spice powder, then roasted in a hanging oven. The meat is turned during roasting to ensure even coloring and a glossy finish.
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  Crispy Fish Cake

  A Cantonese specialty made from minced fish meat mixed with egg white and starch, shaped into cakes and deep-fried until the outside is crispy while the inside remains tender.
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  Black Pepper Mushroom Stir-fried Wagyu Cubes

  Black Pepper Mushroom Stir-fried Wagyu Cubes is a Chinese stir-fry dish made with wagyu cubes, mushrooms, and black pepper, cooked quickly to highlight the spicy aroma of black pepper and the tender flavor of wagyu.

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