Close

Zhen Xiang Ju

Cantonese cuisine · ⭐ 3.7

No. 30 Courtyard, Maipo Section, Jingmi Road, Building 2, Commercial Unit

Dishes

• 

  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
• 

  Indonesian Lobster Chips

  Indonesian lobster chips are thin slices made from fresh lobster meat, starch, eggs, and seasonings. The minced lobster is mixed with ingredients, spread into thin layers, then fried until golden and crispy, with a crunchy exterior and tender interior.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
• 

  Hong Kong-style Deep Well Roast Goose

  Hong Kong-style deep井 roast goose is a dish made from whole geese, marinated and roasted in a deep井 oven. It uses special sauce and slow-roasted over fruit wood or charcoal for crispy skin and tender, juicy meat.
• 

  Macao Roast Pork

  Macau roast pork is made from pork belly, marinated with soy sauce, sugar, five-spice powder, and garlic, then roasted in a hanging oven until the skin is golden and crispy while the inside remains tender with balanced fat and lean meat.
• 

  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
• 

  Crispy Roast Pigeon Supreme

  Crispy-skinned squab pigeon is made from fresh squab, marinated, coated, and deep-fried until the skin is golden and crunchy. The meat is tender and juicy with rich texture layers.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
• 

  Broccoli Stir-Fried Shrimp Balls

  A dish featuring fresh broccoli and shrimp balls, stir-fried quickly with seasonings after blanching the broccoli.

Reviews