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Juyoufang · Steam Chicken · Stewed Pot (Wanhui JiuLong Branch)

Cantonese cuisine · ⭐ 4.0

Unit 47, Building 6, Huiyueyuan, No. 63 Yayao Lingnan South Road, Dali Town

Dishes

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  Five-fingered Peach Root Soup Base

  A nourishing soup base made from five-fingered peach root, simmered with chicken or pork bones for a rich, fragrant broth.
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  Tangshi Stewed Pot

  Tangshi stewed pot is made primarily with pond catfish, seasoned with ginger, garlic, chili, and other spices, then slowly stewed in a clay pot. The fish meat is tender, the broth rich and savory with a slightly spicy, smoky flavor.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Qingyuan Chicken Stew Pot

  A Cantonese classic dish featuring Qingyuan chicken simmered in a clay pot with aromatics and seasonings until tender and flavorful.
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  Pork Li Zhe Pot

  Pork Li Zhe Pot features pork belly marinated with ginger, garlic, and fermented black beans, then slow-cooked in a clay pot. The meat becomes tender and juicy, with rich savory-sweet sauce and a hint of spiciness.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is a dish featuring pork neck as the main ingredient. After being marinated in a special seasoning, the pork neck is slowly grilled over charcoal until golden and crispy. The finished dish has a fragrant, crispy exterior and tender, juicy meat inside, which tastes even better when paired with a specially prepared sauce.
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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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  Shrimp Paste Stir-fried Green Beans

  Shrimp paste stir-fried beans is a dish primarily made with green beans and shrimp paste. After washing, the green beans are cut into segments and stir-fried together with shrimp paste in a pan, adding appropriate seasonings. Cooked over medium-low heat until the beans are tender and fully infused with the savory aroma of the shrimp paste.
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  Sandy Ginger Pork Intestine on Iron Plate

  A Cantonese dish featuring pork intestines stir-fried with sand ginger and garlic on a hot iron plate, delivering a rich aroma and crisp texture.
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  Fish Mouth

  A Chinese dish made from fish head or fish lips, typically braised or stewed to achieve a tender and flavorful texture.

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