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Guoyuan Ji (Silver River SOHO Shopping Center Branch)

Cantonese cuisine · ⭐ 4.1

2nd Floor, Galaxy SOHO Shopping Center, Chaoyangmen Subdistrict, Dongcheng District

Dishes

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  Stir-Fried Beef and Rice Noodles

  Beef and rice noodle stir-fry is a Chinese dish featuring sliced beef and rice noodles, enhanced with bean sprouts and onions. The beef is marinated and quickly stir-fried with the noodles to absorb its flavor, resulting in tender beef and smooth noodles.
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  Stir-fried Bok Choy with Sizzling Sound

  Stir-fried lettuce is a Cantonese dish featuring fresh lettuce as the main ingredient, quickly cooked with garlic slices, ginger threads, and seasonings in a hot pan to create a unique aroma and texture.
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  Handmade Beef Rice Noodles

  Handmade beef rice noodles are made with fresh rice flour, added with beef slices, soy sauce, sesame oil, and green onions, with a smooth texture and delicious taste.
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  Handmade Egg Rice Noodle Roll

  Handmade egg rice noodle rolls made from rice batter and eggs, steamed into thin sheets and rolled up. Served with soy sauce, peanut sauce, or sweet bean sauce.
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  Hong Kong-style Beef with Egg and Barbecue Pork Rice

  Hong Kong-style beef and egg rice features tender beef slices and sweet barbecued pork over steaming white rice, topped with creamy scrambled eggs. Main ingredients: beef, barbecued pork, eggs, rice. Cook by preparing beef and pork separately, then stir-frying with beaten eggs before serving on rice.
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  Egg Fried Rice

  Fried rice with soft eggs is made from rice, eggs, and a little green onion. Eggs are mixed with cooked rice and stir-fried until evenly coated for a soft, tender texture. A pinch of salt is added, and some recipes include ham, shrimp, or peas.
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  Roast Meat

  Roast meats like pork, duck, or goose are marinated and cooked by roasting or braising. Key steps include marinating, coloring, and baking to achieve tender meat with a glossy red hue and rich aroma.
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  Beef and Offal Hot Pot

  Beef and offal hot pot features beef and various beef organs like tripe, intestines, and lungs, paired with vegetables such as cabbage and radish, simmered in water or broth.
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  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.
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  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.
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  15-Year-Old Roast Duck Four Treasures Rice

  The 15-year-old roast duck four treasures rice is made with high-quality glutinous rice and selected ingredients, combined with 15-year traditional roast duck. It has a fragrant and sticky texture with rich flavor from the roast duck.
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  Shunde Golden Soup Qingyuan Chicken Pot

  Shunde Golden Soup Qingyuan Chicken Pot features Qingyuan chicken simmered with golden soup base, ginger slices, and green onions. Tender chicken, golden broth, rich flavor—often cooked with vegetables or mushrooms.
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  Fresh Blueberry Double-Layer Custard

  Fresh blueberry double-layer custard is a dessert made from eggs and milk. The first layer of skin forms by steaming egg white mixed with milk, then fresh blueberry pulp and remaining milk are added and steamed again to create two distinct layers. It has a smooth, delicate texture with a tangy sweetness from the blueberries.

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