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Jiulong Ice Room (Heshenghui Branch)

Cantonese cuisine · ⭐ 0.0

B2 Level, Heshenghui Mall, No. 22 Xidawang Road

Dishes

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  Kowloon Walled City Char Siu Rice

  Hong Kong-style char siu rice features tender pork loin marinated in char siu sauce, grilled to perfection, served with steamed white rice and stir-fried greens. The char siu is glossy, tender, and richly flavored.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Award-Winning Milk Tea

  Award-winning milk tea is a drink made with fresh milk and tea, flavored with syrup. It has a rich and smooth texture with moderate sweetness and a unique milk and tea aroma.
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  Spring Love Milk Custard

  Spring Beauty Milk Custard is a dessert made primarily from eggs, milk, and sugar. The eggs and milk are mixed together with sugar, stirred evenly, and then steamed in a mold. The finished product has a delicate and smooth texture, with a slightly caramelized surface and a flowing interior, offering a rich dairy aroma.
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  Boba Tofu Pudding

  Boba Tofu Pudding is a dessert made primarily with soft tofu and milk, with the addition of pearls (boba) for texture. It is made by steaming or boiling, resulting in a smooth and creamy texture with a sweet and fragrant flavor.
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  Hong Kong-style Duck Wing Soup

  Hong Kong-style bowl shark fin is a Cantonese dish featuring shark fin as the main ingredient, typically cooked with chicken, ham, and mushrooms in rich broth. After soaking, the fins are steamed or simmered in a small bowl with seasonings until tender and flavorful.
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  Caramelized Flame Braised Pork Rice

  Caramelized Flame Braised Pork Rice is a Chinese rice dish made with pork neck meat, marinated and grilled with special sauce. The outer layer is crispy and fragrant, while the inside is tender and juicy, paired with special sauce and rice for a rich flavor.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Swiss Sauce Super Chicken Leg Crunchy Egg Rice

  Marinated thigh meat pan-seared to crispy outside and tender inside, served over steamed rice with Swiss sauce. Crispy edge egg refers to the crunchy part of a fried egg, enjoyed together with the chicken and rice.
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  Tomato Beef Scrambled Egg Rice

  Beef and tomato scrambled egg rice features sliced beef, tomatoes, and eggs. Cook beef first, then soften tomatoes and stir in eggs until set, finally mixing with rice. Minimal seasoning to preserve natural flavors.
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  Secret-Recipe Beef Offal

  Braised beef offal is a dish made from牛肚,牛肠,牛肺 and other beef organs, cleaned and simmered with spices until tender and flavorful. A blend of seasonings and secret sauce infuses the offal with rich aroma.
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  Bite-sized Toast with Crumbs

  A粒粒一口西多士 is a dessert primarily made with toast. The toast is cut into pieces, soaked in egg mixture, then pan-fried until golden brown on both sides. During preparation, ingredients such as coconut flakes, powdered sugar, or fruit pieces are often added to enhance the texture, resulting in a crispy exterior and soft interior.
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  Master Chef's Soul-Stealing Rice

  Anran Xiaohun Rice is based on rice, combined with thigh meat, egg, greens, and sauce. The thigh meat is usually marinated and then pan-fried or stir-fried, the egg is scrambled and mixed with the meat, the greens are blanched and placed on top of the rice, and finally a special sauce is poured over.

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