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Ju Shuang Shuang · Special One-Person Beef Congee (Chancheng Head Branch)

Cantonese cuisine · ⭐ 4.1

Shop Nos. 3–6, No. 98-1, Weiguo Road

Dishes

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  Hand-Made Shrimp Paste

  Hand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
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  Signature Beef Flank

  A premium beef flank dish featuring tender slices of beef and vegetables, stir-fried with a secret sauce for a rich flavor.
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  Signature Fried Dough Sticks

  A classic Chinese breakfast staple made by frying dough strips until golden and crispy, with a soft interior and savory flavor.
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  Youtiao

  Youtiao is a long, cylindrical fried dough food made primarily from flour. After fermentation, it is quickly cooked in hot oil, causing it to expand rapidly. It has a golden color and a crispy texture.
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  Beef brisket

  Beef shank is made from the leg muscle of beef, blanched and then stewed or braised with seasonings. Main ingredients include beef shank and辅料 like ginger, scallions, and star anise, using soy sauce and cooking wine for flavor.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Brisket Steamed Rice Noodles

  A Chinese dish featuring beef brisket and rice noodles steamed together, resulting in a flavorful and tender combination.
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  Pork Offal Dish

  A traditional Chinese dish made from pork offal, such as liver, lungs, and intestines, simmered or stir-fried with seasonings for a rich, savory flavor.
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  Braised Chicken with Oysters in Clay Pot

  Braised Chicken with Oysters in Clay Pot is a Cantonese home-style dish. Main ingredients include fresh chicken, oysters, ginger slices, scallions, and garlic. The chicken is first cut into pieces and pan-fried until fragrant, then stir-fried with ginger and garlic. It is transferred to a clay pot or casserole, simmered with water or broth until the chicken becomes tender. Fresh oysters are added last and briefly cooked until just done, preserving their delicate texture. The dish features a rich broth that highlights the natural flavors of the ingredients.
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  Clam

  White clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
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  Clay Pot Rice Base

  A clay pot rice base is a rich, savory broth made by slow-cooking rice in a clay pot with bones and seasonings, often used as a foundation for seafood or meat dishes.
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  Chinese Cabbage Cubes

  A dish made by stir-frying diced Chinese cabbage with garlic and ginger, resulting in a fresh and crisp vegetable side.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.

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