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He Shun Xing Jia Yuan

Home-style Chinese cuisine · ⭐ 4.3

No. 8 Courtyard, East Zhangjiafen Li, Tai Ziyu Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Stewed Chicken with Fresh Pig's Intestine

  Main ingredients are native chicken and fresh pig stomach. After blanching, they are cooked together in a pot with ginger slices and cooking wine as seasonings, then slowly stewed until the chicken is tender and the pig stomach is fully flavored, resulting in a rich and savory broth.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Cantonese Yellow Croaker with Soybeans

  Cantonese Yellow Bean Yellow Croaker is a Guangdong cuisine dish primarily made with yellow croaker and yellow beans. The yellow croaker is marinated and then pan-fried until golden brown, then stewed together with rehydrated yellow beans. This process results in tender fish meat and soft, flavorful beans, blending the tastes harmoniously.
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  Hand-held Lamb

  Hand-grabbed mutton is a dish primarily made with mutton, typically using tender leg or back meat. The preparation involves cleaning and cutting the mutton into pieces, then marinating it with spices before cooking it using specific methods such as boiling, steaming, or roasting until the meat becomes tender and juicy. It is commonly enjoyed by tearing it apart with hands, often accompanied by dipping sauces to enhance the flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Stone Pot Old Tofu

  Stone pot old tofu is a dish made primarily with old tofu, accompanied by辅料 such as green pepper, red pepper, and onion, and cooked in a stone pot. After frying or blanching, the old tofu is stir-fried in a heated stone pot with seasonings, allowing the tofu to absorb the sauce and become soft, tender, and flavorful.
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  Classic Roast Duck

  Classic Peking duck uses tender Beijing ducks, marinated and roasted in a hanging oven. The skin turns golden and crispy, while the meat remains juicy and tender. Served sliced thin with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks for wrapping.
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  Cured Sausage with Chinese Broccoli

  Lap cheung gai lan is a Chinese dish primarily made with lap cheung (Chinese sausage) and gai lan (Chinese broccoli). The lap cheung is sliced and stir-fried together with the gai lan, which is either blanched or quickly stir-fried until just cooked. The fat from the lap cheung infuses into the gai lan, enhancing its flavor. Garlic is typically added in small amounts for aroma, and the seasoning mainly consists of salt and a touch of light soy sauce.
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  Steamed Baby Bok Choy with Garlic and Rice Noodles

  Wash bok choy, place in a dish, add rehydrated vermicelli and garlic. Sprinkle seasonings evenly, steam until cooked. Features rich garlic aroma, tender bok choy, and flavorful vermicelli.
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  Shunde Steamed Fresh Pork Ribs

  A Cantonese classic dish featuring fresh pork ribs marinated and steamed with ginger and scallions, resulting in tender, flavorful meat.
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  Crispy Lamb Ribs

  Crispy lamb chops are made primarily from lamb ribs, which are marinated and then coated with starch or flour before being deep-fried until the exterior is crispy and the inside remains tender. During preparation, ingredients such as scallions, ginger, and garlic are typically used to remove fishy odors and enhance aroma.
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  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.

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