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Chen Ji Seafood & Hakka Cuisine (Wanliu Garden Branch)

Cantonese cuisine · ⭐ 4.0

West Side, 1st Floor, No. 34, Wanliu Garden Community, Wanliu Bridge (West of Comprehensive Market Entrance)

Dishes

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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a Chinese dish featuring eggplant and salted fish. Eggplant slices are cooked with salted fish in a clay pot with seasonings, simmered slowly until the eggplant is tender and infused with the fish's savory flavor.
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  Spicy Raw Intestine

  Sticky intestine is a dish made primarily from pig intestines. Cleaned fresh intestines are filled with seasoned meat or organ mix, then steamed or boiled and sliced for eating. Common seasonings include scallions, ginger, soy sauce, and cooking wine, resulting in a chewy texture with rich layers of flavor.
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  Hakka Trio Delight

  客家三宝 is a traditional Hakka dish featuring pork, tofu, and radish. Pork is usually fatty pork belly, tofu is firm tofu, and radish is white radish. First blanch the pork, then simmer with tofu and radish, adding soy sauce and salt. Slow-cook until flavors blend and broth thickens.
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  Cantonese Stir-Fried Beef Rice Noodles

  Beef and rice noodle stir-fry is a Cantonese dish featuring sliced beef and rice noodles. Quickly stir-fried with bean sprouts and onions, seasoned with soy sauce and oyster sauce until the noodles are slightly crispy and the beef tender.
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  Roast Goose

  Roast goose is a dish made by marinating a whole goose and roasting it in a挂炉. Main ingredients include fresh goose meat, seasoned with five-spice powder, soy sauce, sugar, and other seasonings. The roasting process results in crispy skin and tender, flavorful meat.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Stewed Chicken with Pig's Tripe

  A stew made with pig's stomach and chicken, simmered slowly in a clay pot with ginger and goji berries until tender and the broth is rich.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Preserved Meat Clay Pot Rice

  A traditional Cantonese dish made by cooking rice with preserved meats like sausage and bacon in a clay pot, forming a crispy bottom layer.
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  Homemade Tofu

  Self-made tofu is made by soaking soybeans, grinding them into pulp, boiling the mixture, and adding a coagulant like gypsum or brine. Temperature and setting time must be carefully controlled to form solid blocks, which are then pressed into shape. The finished product has a smooth, elastic texture.
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  Abalone Sauce Hainan Chicken

  Zhanjiang chicken uses locally raised free-range chickens, blanched, boiled, cooled, and sliced, then drizzled with a sauce mainly made from abalone essence. The abalone sauce is simmered from abalone extract, soy sauce, sugar, and ginger slices, giving the chicken rich, savory flavor.

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