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Hong Kong Shi Ying Bowl of Bird's Nest (Dongcheng Direct Store)

Cantonese cuisine · ⭐ 4.6

Units 03–04, Yujing Times Plaza, Dongcheng Road

Dishes

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  Signature Shunde Spicy Pepper Boneless Crucian Carp

  A signature dish featuring boneless crucian carp from Shunde, stir-fried with spicy Sichuan peppercorns for a rich, aromatic flavor.
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  Sea Urchin Fried Rice

  Sea urchin fried rice is made with rice, fresh sea urchin, eggs, and green onions. First, stir-fry the rice, then add sea urchin and eggs, and finally season and mix well.
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  Sirloin Bone with Abalone

  A dish featuring tender sirloin bone and succulent abalone, slow-cooked in a secret sauce for rich flavor.
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  Steamed Raoping Oysters

  A seafood dish featuring fresh Raoping oysters quickly steamed to preserve their natural flavor and tender texture.
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  Pickled Sichuan Acid Cabbage and Perch

  Fresh perch cooked with traditional Sichuan pickled cabbage, delivering a tangy, spicy flavor and tender fish meat.
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  Ultimate Satisfaction Gold Award Wonton Shark Fin Soup

  This is a Hong Kong-style bowl soup featuring imitation shark fin (or vermicelli) as the main ingredient. Key components include imitation shark fin, shredded chicken, shredded shiitake mushrooms, shredded wood ear fungus, and egg ribbons. The dish is prepared by boiling a broth (typically chicken broth), adding the prepared imitation shark fin, chicken shreds, mushroom shreds, and wood ear fungus, then thickening the soup slightly and drizzling in beaten egg to form ribbons. The finished soup has a thick, smooth texture and is rich with varied ingredients.
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  Golden Award Human Bone Shark Fin Wings

  A luxurious dish featuring shark fin and chicken wings simmered in rich broth, known for its tender texture and nourishing qualities.
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  Gold Medal Stone Pot Chicken Wings

  A dish made with chicken wings simmered in a stone pot with special sauce and ingredients, resulting in tender and flavorful meat.
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  Pan-Fried Dumplings

  Pan-fried dumplings are a Chinese wheat-based dish where filled dumplings are cooked in a skillet with a bit of oil and water until the bottom is golden and crispy while the inside is fully cooked. Main ingredients include dough made from flour and fillings such as pork, cabbage, or chives.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.
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  Black Pepper Pork Blood

  Black Pepper Pork Blood is a dish primarily made from fresh pig's blood. The solidified blood curd is cut into small cubes or thick slices and blanched in boiling water to set its shape. In a hot wok with oil, minced ginger, garlic, and a generous amount of freshly ground black pepper are stir-fried until fragrant. The blood cubes are then added and gently tossed. An appropriate amount of broth or water is added, along with basic seasonings like salt and soy sauce. The dish is simmered over medium-low heat for a short while to allow the flavors to penetrate. A thin slurry may be added to thicken the sauce before serving, and it is often garnished with chopped scallions or cilantro. The finished dish features tender, smooth blood curd with a robust and spicy black pepper flavor.

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