Close

Dongjiang Fishing Village (Huangyue Store)

Cantonese cuisine · ⭐ 4.0

No. 7 (Self-compiled), Huangbian North Road, Jiahe Subdistrict (near Exit B, Huangbian Station, Line 2)

Dishes

• 

  Dongjiang Stuffed Tofu

  Dongjiang stuffed tofu is a Cantonese Hakka dish where minced meat is filled into tofu and pan-fried until golden brown, offering a crispy exterior and tender interior.
• 

  Dongjiang Salt-Baked Chicken

  A traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
• 

  Shagiang Roast Pigeon

  A Cantonese dish featuring tender pigeon marinated with sand ginger and other seasonings, then braised to perfection.
• 

  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.
• 

  Red Onion Chicken

  A Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
• 

  Cheese-Baked Boston Lobster

  Cheese-baked Boston lobster is made with fresh Boston lobster as the main ingredient. After steaming, the meat is removed, mixed with melted cheese, and placed back into the lobster shell. It is then baked in an oven until the cheese on top turns golden and crispy.
• 

  Litchi Wood Charcoal Crispy Roast Chicken

  Fresh chicken roasted over litchi wood charcoal, resulting in a crispy skin and tender, juicy meat with a subtle fruity aroma.
• 

  Litchi Wood Roast Goose

  A classic Cantonese roast dish featuring goose marinated in secret sauce and roasted over litchi wood for a fragrant, crispy skin and tender meat.
• 

  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
• 

  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
• 

  Pan-fried Leek Dumplings (Half Dozen)

  Pan-fried leek dumplings made with fresh leek and pork filling, crispy on the outside and tender inside.

Reviews