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Joy Prince Cantonese Roast Duck & Chicken in Clay Pot (Core Park Branch)

Cantonese cuisine · ⭐ 4.3

No. 3 Danleng Street, Northeast Corner of Building B, China Electronics Building (at the intersection of Shanyuan Street and Haidian East 3rd Street), 1st Floor

Dishes

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  Braised Goose Head

  Braised goose head is primarily made with goose heads. After blanching, the goose heads are slowly simmered in a specially prepared braising liquid, allowing them to fully absorb the rich flavors of the sauce. The meat becomes tender and the taste is deeply flavorful.
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  Ginger-Flavored Boiled Chicken

  Ginger paste white-cut chicken is a Cantonese cold dish made with chicken as the main ingredient and seasoned with ginger paste. Fresh chickens are boiled and then quickly cooled to make the meat firm and tender, then drizzled with a sauce made by grinding fresh ginger into a paste. The dish offers a refreshing taste and unique flavor.
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  Coconut Chicken

  Coconut chicken is a dish primarily made with coconut and chicken. The preparation typically involves cutting the chicken into pieces, opening a coconut to extract its juice and flesh, then placing the chicken and coconut meat together inside the coconut shell, adding an appropriate amount of coconut juice, and steaming until the chicken is fully cooked, preserving the refreshing aroma of coconut and the tender flavor of the chicken.
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  Coconut Chicken Hot Pot

  Coconut chicken hot pot is made primarily with fresh coconut water and chicken, simmering the chicken in coconut water to create a sweet and savory broth. It is typically served with sliced chicken, mushrooms, vegetables, and other ingredients that are cooked in the hot pot.
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  Deep Well Crispy Roast Goose with Duck

  Deep Well Crispy Roast Goose with Vegetables is a dish featuring roast goose as the main ingredient, combined with vegetables and seasonings. The goose is made from high-quality goose meat, marinated and air-dried before roasting to achieve a crispy skin and tender meat. The vegetable component, typically including root vegetables such as potatoes and carrots, is stewed together with the goose, absorbing the rich aroma of goose fat.
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  Crispy Roast Duck Rice

  Hong Kong-style crispy-skinned roast duck rice is made by marinating a whole duck, air-drying it, and then roasting it in a hanging oven. The skin is crispy while the meat remains tender and juicy. The rice is served with sliced roast duck, typically accompanied by sweet bean sauce or garlic sauce, and sometimes garnished with scallion strips and cucumber sticks as side dishes.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Classic Chicken Pot for 2

  The classic Chicken Pot Stew (small portion for 2 people) is made with chicken as the main ingredient, combined with vegetables such as potatoes, green peppers, and onions, and simmered with a secret sauce. The chicken is first blanched to remove any odor, then cooked slowly with the vegetables in a pot, allowing the ingredients to fully absorb the rich flavors of the broth.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Premium Roast Pork Four Treasure Rice

  Golden Roast Meat Four Treasure Rice is based on rice, paired with roast meats such as char siu (barbecue pork), roasted goose, roast pork, and lap cheong (Chinese sausage). These cooked meats are sliced and arranged over the rice, often garnished with a small amount of chopped green onions or cilantro. The preparation involves cooking the rice, spreading it out to cool, then heating the roast meats and placing them on top of the rice to allow the flavors to blend harmoniously.

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