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Jin Xi Shunde Roast Chicken King (Innovation Park Store)

Cantonese cuisine · ⭐ 3.5

Chancheng District, Zhangcha Subdistrict, Creative Industry Park

Dishes

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  Braised Pork Belly with Hand-Torn Cabbage

  Pork belly is quickly stir-fried with hand-torn cabbage and simmered with seasonings until flavorful. Main ingredients are pork belly and cabbage, prepared through quick stir-frying and simmering, resulting in a savory and slightly spicy taste.
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  Traditional Tangerine Peel Red Bean Paste

  A classic Chinese dessert made with red beans and aged tangerine peel, simmered slowly to create a sweet, aromatic paste.
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  Salted Egg Yolk Chicken Wings

  Chicken wings stir-fried with salted egg yolk, creating a rich, savory flavor and tender texture.
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  Salted Egg Chicken Wings

  Fried chicken wings coated with salted egg yolk sauce, crispy on the outside and tender inside.
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  Stir-fried Bok Choy

  A Cantonese dish featuring bok choy stir-fried quickly with garlic and ginger, delivering a fresh and savory taste.
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  Stir-fried Three-Yellow Free-Range Chicken

  Made with three-yellow chicken, quickly stir-fried using the 'zhe-zhe' technique, resulting in tender, juicy meat with a slightly crispy skin and rich aroma from ginger, garlic, and scallions.
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  Stir-fried Abalone with Free-range Chicken

  Fresh abalone and free-range chicken are quickly stir-fried, resulting in tender chicken and smooth abalone, enhanced with garlic, ginger, and other seasonings to highlight the natural flavors.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Signature Stir-Fried Mountain-Foraged Free-Range Chicken

  Free-range chicken raised in mountain forests is marinated and quickly stir-fried at high heat. The meat is tender and juicy with crispy skin. Main ingredients include chicken, ginger, garlic, green and red peppers, and scallions. Seasoned with soy sauce, dark soy sauce, sugar, and salt, highlighting natural flavor and charred aroma.
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  Signature Mountain-Raised Free-Range Chicken

  A premium free-range chicken from mountain farms, slow-cooked in a secret sauce for tender meat and rich flavor.
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  Shagiang Pork Neck

  A Cantonese dish featuring pork neck marinated with sand ginger and other seasonings, stir-fried to perfection for a savory, aromatic flavor.
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  Beef and Egg Clay Pot Rice

  Steamed beef and egg rice in a clay pot, with tender eggs, marinated beef slices, and greens, topped with crispy rice crust. Aromatic and flavorful.
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  煎鱼饼

  煎鱼饼主要由鱼肉、淀粉、蛋清和调味料制成，将鱼肉剁成泥后加入辅料搅拌均匀，捏成饼状，放入锅中用油煎至两面金黄，口感外酥里嫩。
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  Crab Roe Tofu Pot

  Crab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.
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  Wild Pepper Tender Beef

  Tender beef slices stir-fried with wild peppers, offering a spicy and aromatic flavor.
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  Tangerine Peel Red Bean Soup

  Chenpi mung bean soup is a dessert made primarily from mung beans and aged tangerine peel. The mung beans are soaked beforehand and then boiled until soft, after which pieces of aged tangerine peel are added and simmered together to create a smooth texture while infusing the soup with the fragrant aroma of the peel. The finished dish is typically served chilled and can be sweetened with an appropriate amount of sugar as needed.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Fried Wontons

  Shunde fried wontons are made with fresh shrimp or pork filling wrapped in thin dough, deep-fried until golden and crispy on the outside, tender and juicy inside. Often served with dipping sauces like soy sauce, vinegar, or chili oil.

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