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Geanadodizi (Chuanggu Branch)

Cantonese cuisine · ⭐ 3.7

Junyi Road, Chuanggu Changsha Tianxin Culture (Advertising) Industrial Park

Dishes

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  Braised Chicken Thigh

  Braised chicken legs is a dish made primarily with chicken thighs, which are marinated and slowly cooked to allow the meat to fully absorb the braising liquid, resulting in tender meat and rich flavor. During preparation, the chicken thighs are first soaked in a braising liquid made from various spices and seasonings, then slowly simmered for a period of time to allow the flavors of the liquid to fully penetrate the meat.
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  Shenjing Roast Goose Rice

  Deep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Roast Duck Platter

  A classic Cantonese dish featuring a whole duck marinated, air-dried, and roasted until crispy skin and tender meat.
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  Roast Duck and Poached Chicken Rice

  A rice dish featuring crispy roast duck and tender poached chicken, both prepared using traditional methods and served with a secret sauce for rich flavor.
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  White-Cut Chicken

  A classic Cantonese cold dish made by poaching chicken and serving it chilled, highlighting its natural flavor and tender texture.
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  Steamed Chicken Rice

  White-cut chicken rice features a whole chicken boiled or steamed, cooled, then sliced and served with rice. Typically using Sanhuang or Qingyuan chicken, it preserves original flavor with tender meat and crisp skin. Rice can be plain or flavored with chicken oil and broth for enhanced aroma.
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  Crispy Roast Duck Rice

  Crispy roast duck rice features duck marinated and roasted in a hanging oven, resulting in crispy skin and tender meat. Served with steamed white rice, sliced duck, and a touch of duck oil, sometimes with green onions or sweet bean sauce for added flavor.
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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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  Honey-glazed BBQ Pork Rice

  Honey-glazed char siu rice is made with pork that is marinated and then roasted with a special honey glaze, resulting in tender and juicy meat that is sweet and delicious. Served with steamed white rice, it enhances the overall flavor and texture.
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  Spicy Head-Up Meat Rice

  Spicy pork stir-fry served over steamed rice, featuring a bold blend of chili and aromatic spices.
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  Spicy Pig Ear Rice

  Spicy pig ear rice features tender, marinated pig ears stir-fried with rice and chili, delivering a bold, savory kick.
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  Spicy Black Bean Chicken Rice

  Spicy black bean chicken rice features tender chicken marinated in savory soy sauce and chili, steamed and served over hot rice for a flavorful, aromatic meal.
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  Spicy Duck Breast Rice

  Spicy duck breast rice features tender duck meat stir-fried with chili and garlic, served over steamed rice for a flavorful and satisfying meal.
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  Mandarin Duck Chicken Platter

  Mandarin Duck Chicken Platter is a classic Chinese combination dish featuring chicken as the main ingredient. Typically, a whole chicken or different chicken parts are prepared using two distinct cooking methods. Common pairings include poached chicken with soy sauce chicken, or salt-baked chicken with scallion oil chicken. The basic preparation involves separately cooking the chicken through boiling, braising, or steaming to retain tenderness, then chopping and plating the pieces together. The dish showcases a contrast in color and flavor, highlighting the natural taste of chicken and the difference in seasoning.

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