Close

Jiujì Chaoshan Clay Pot Rice (Jiangbei Store)

Cantonese cuisine · ⭐ 4.5

No. 11, Building 89, Zone A, Century Garden

Dishes

• 

  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
• 

  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
• 

  Oil-Braised Qingyuan Chicken

  Oil-braised Qingyuan chicken is a dish made with Qingyuan chicken, cooked by oil-braising. The chicken is tender with a slightly crispy skin and rich flavor, usually seasoned with soy sauce, scallions, and ginger.
• 

  Beef Rice Porridge with Freshly Cooked Beef

  Beef rice porridge is a dish made primarily with fresh beef and rice. The preparation involves cooking rice into a porridge-like consistency, then adding thinly sliced beef, quickly stirring and cooking until just done to maintain the tenderness of the beef. Finally, seasonings such as ginger threads and scallions can be added according to personal taste to enhance flavor.
• 

  Marinated Shrimp

  Fresh shrimp is marinated with salt, soy sauce, vinegar, garlic, ginger, and chili to create a cold dish. After cleaning, the shrimp is mixed with seasonings and chilled for several hours until fully flavored, preserving its tender texture.
• 

  Sea Urchin Tofu in Stone Pot

  Stoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
• 

  Braised Pig's Trotter with Shark's Fin

  A nourishing dish made with pig's trotter and shark's fin, slow-cooked until tender for a rich, silky texture.
• 

  Shrimp and Oyster Fritter

  A Fujian specialty dish made with fresh shrimp and oysters, mixed with sweet potato starch and pan-fried until crispy outside and tender inside.
• 

  Shrimp and Crab Seafood Congee

  A savory rice porridge made with fresh shrimp and crab, simmered slowly for a rich, smooth texture.
• 

  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
• 

  Romaine Lettuce

  Crisp lettuce salad is a cold dish made primarily from lettuce. Wash the lettuce, tear it into small pieces, and mix with seasonings like salt, vinegar, olive oil, or salad dressing.
• 

  Chives Pan-Fried Dumplings

  Leek dumplings made with flour wrappers, filled with fresh leeks and pork, pan-fried until golden brown on both sides, crispy outside and tender inside.
• 

  Shark Intestine Zhi Zhi Pot

  Shark Intestine Zhi Zhi Pot is a dish made with shark intestines and stomach as the main ingredients, stir-fried with seasonings and then simmered in a clay pot. It has a fresh and aromatic flavor with a chewy texture.
• 

  Yellow Mustard Shrimp Balls with Duck Feet

  A fusion dish featuring tender shrimp balls and soft duck feet, seasoned with yellow mustard sauce for a rich, savory flavor.

Reviews