Close

Sheng Ji Restaurant · Elegant Line (Chu Neng Branch)

Cantonese cuisine · ⭐ 4.4

Units A, B and C, Level 2, China Energy Storage Building, No. 3099 Keyuan South Road

Dishes

• 

  Scallion Baked Boneless Fish Head

  Fresh fish head is marinated and baked with scallions, resulting in tender meat and rich onion aroma.
• 

  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
• 

  Hand-Beaten Fish Dumplings with Tender Melon

  A Cantonese dish featuring hand-beaten fish paste formed into dumplings and simmered with tender melon slices, offering a delicate, fresh flavor.
• 

  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
• 

  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
• 

  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
• 

  Steamed Yellow Croaker with Sauce

  A dish featuring fresh yellow croaker steamed with ginger, scallions, and garlic, then finished with hot oil for a fragrant flavor.
• 

  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
• 

  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
• 

  Crispy Roast Goose

  Crispy-skinned roast goose is a Cantonese roasted meat dish made with a whole goose as the main ingredient. The goose is marinated, hung to air-dry, and then roasted in an oven until the skin becomes crispy and the meat tender. During preparation, honey or maltose syrup is typically brushed onto the goose to create a shiny red crust.
• 

  Cheese Baked Sweet Potato

  Cheese-baked sweet potato is made by steaming or roasting sweet potatoes, topping them with cheese flakes, and baking until the cheese melts. The sweet potato is soft and sweet, while the melted cheese adds a rich dairy flavor for a satisfying texture.
• 

  Dancing Horn Snail

  Fresh horn snails are briefly blanched and quickly mixed with garlic, cilantro, chili oil, and other seasonings. The dish features a crisp, tender texture with a fresh, slightly spicy flavor, named for the lively appearance of the snails in the dish.
• 

  顺德姜撞奶

  顺德姜撞奶是一道以新鲜牛奶和老姜为主要食材的甜品。制作时将牛奶加热至接近沸腾，再加入捣碎的老姜汁，利用姜汁中的酶使牛奶凝固成奶冻状，冷却后形成细腻滑嫩的口感。

Reviews