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Ruiji Roast Duck & Roasted Meat Supreme (Rihulu Market Branch)

小吃快餐 · ⭐ 3.6

No. 323 Qingjiang Road, 1st Floor, Unit 1D22

Dishes

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  Ning-style White Cut Chicken

  Ning-style White Cut Chicken is a traditional cold dish from Ningbo, Zhejiang. It primarily uses local tender chicken, which is poached whole in boiling water until cooked, then quickly immersed in ice water or cold broth to tighten the skin. The chicken is chopped into pieces and served with a dipping sauce typically made from soy sauce, sesame oil, minced ginger, and scallions. The dish features tender, juicy meat and crisp, golden skin, highlighting the natural flavor of the chicken.
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  Ning-style Blanched Goose

  Ning-style Blanched Goose is a traditional Zhejiang cold dish, primarily made with high-quality white goose. The whole goose is cleaned, then blanched in boiling water until just cooked. It is immediately plunged into ice water or cold water to tighten the skin and keep the meat tender. After chopping into pieces, it is served with a dipping sauce typically made from soy sauce, minced ginger, garlic, and sesame oil. The dish features crispy golden skin and tender, white meat, highlighting the natural flavor of the goose.
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  Cantonese Secret Recipe Spare Ribs

  Cantonese Secret Recipe Spare Ribs is a classic Cantonese dish, primarily using pork ribs as the main ingredient. The ribs are blanched and then braised with seasonings such as light soy sauce, dark soy sauce, rock sugar, cooking wine, star anise, cinnamon, and bay leaves. The key to the dish lies in slow simmering, allowing the ribs to fully absorb the flavors of the sauce, resulting in tender, fall-off-the-bone meat. The finished dish has a bright red color and a rich, savory aroma.
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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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  Hong Kong Style Delicious Char Siu

  Hong Kong Style Delicious Char Siu is a classic Cantonese roasted dish. It primarily uses pork shoulder or pork neck meat, which is marinated and then roasted. The marinade typically includes light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, fermented bean curd, honey or maltose, five-spice powder, minced garlic, and cooking wine. Traditionally, the marinated pork is hung in a special oven and roasted at high temperature until the surface caramelizes, resulting in a crispy exterior and tender interior with a glossy red-brown color. The finished product is sliced and served, featuring tender, juicy meat with a rich, sweet, and savory sauce flavor.
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  Chaozhou Braised Pig Ears

  Chaozhou Braised Pig Ears is a classic Chaozhou-style marinated dish. The main ingredient is fresh pig ears. After cleaning, they are simmered for several hours in a master stock made from soy sauce, rock sugar, star anise, cinnamon, bay leaves, cardamom, Sichuan peppercorns, and broth, until tender, flavorful, and glossy red. Once cooled, the braised ears are thinly sliced, offering a crunchy, chewy texture and rich, aromatic braised flavor.
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  Chaozhou Lion Head Goose Foot in Braised Sauce

  A classic Cantonese braised dish featuring goose feet from the Lion Head Goose, slow-cooked in a secret-spice sauce for rich, savory flavor.
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  Macao Roast Pork

  A dish of pork belly marinated and grilled over charcoal, known for its crispy skin and tender meat, often served with sweet chili or garlic sauce.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.

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