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Yanji Zhanjiang Chicken

Cantonese cuisine · ⭐ 3.9

No. 1 Anjiawan, Zhongnan 2nd Road, Zhongnan South Road Subdistrict (opposite Agricultural Bank of China)

Dishes

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  Candied Taro

  Fried taro with sugar coating is a sweet dish primarily made with taro. After peeling and cutting the taro into pieces, it is boiled until tender, then stir-fried with syrup until a crystalline sugar crust forms on the surface. Once cooled, the dish develops a glossy sugar coating. The key to preparation lies in controlling the heat to ensure the syrup evenly coats the taro, resulting in a crispy exterior and soft interior.
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  Stir-Fried Squid

  A dish of fresh squid stir-fried quickly with vegetables like bell peppers and onions, known for its tender texture and savory flavor.
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  Goji Leaf

  Goji leaf is the tender leaf of the goji berry plant, commonly stir-fried or used in soups for its fresh taste and nutritional value.
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  Shagiang Stir-Fried Chicken

  A Chinese dish made by stir-frying chicken with sand ginger, garlic, and chili for a fragrant and spicy flavor.
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  Zhanjiang Chicken

  Zhanjiang Chicken is a traditional famous dish made primarily from local free-range chickens from Zhanjiang, Guangdong Province, carefully prepared through a meticulous cooking process. The preparation involves selecting high-quality local chickens, slaughtering them, removing feathers and internal organs, washing thoroughly, and hanging to dry. The chicken is then marinated with specially formulated seasonings to infuse flavor. During cooking, it is typically steamed or served cold (white-cut) to preserve the original taste and natural essence of the chicken.
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  牛坑腩

  牛坑腩是用牛腩部位的肉块，经过焯水后与酱油、糖、八角、桂皮等香料一同炖煮而成。主要食材为牛腩，辅以调味料和香料，通过慢火炖制使肉质软烂入味。
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  Stir-Fried Flower Sausage

  A Cantonese dish featuring seasoned pork sausage stir-fried quickly with garlic and ginger, delivering a savory and aromatic flavor.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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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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  Boiled Squid

  Steamed squid is a dish made primarily with fresh squid. The preparation method is simple: first, clean the squid and cut it into suitable-sized rings or slices. Next, quickly blanch the squid in boiling water until it changes color, then remove it immediately to preserve its tender texture. Finally, serve it with a prepared sauce to highlight the natural freshness of the squid.
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  White Eel

  A dish made from fresh eel, typically steamed or braised, with tender meat and rich flavor, often seasoned with ginger and scallions.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Fresh Yellow Beef

  Fresh yellow beef is sliced and stir-fried quickly with ginger, garlic, and scallions, seasoned with soy sauce and cooking wine for a tender and savory dish.

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