Close

Xing Ye Yu Chuang Zhong - Guang Dong Xun De Cai (Chao Yang Fen Ding)

Cantonese cuisine · ⭐ 4.5

No. 75, Chaoyangmen Nei Street Courtyard, Building B, Jialong Hotel, 1st Floor

Dishes

• 

  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
• 

  Layered Boneless Fish

  Layered boneless fish made from fresh fish meat, sliced thinly after removing bones, stacked, marinated with seasonings, then steamed. The dish features distinct layers and a delicate texture, typically enhanced with scallions, ginger, and garlic.
• 

  Sour Pickled Cabbage Stir-fried with Beef Tenderloin

  A traditional Chinese dish featuring sour pickled cabbage and beef tenderloin, stir-fried quickly to preserve flavor and texture.
• 

  Stir-fried crispy fish with aromatic sauce

  Thin slices of crispy fish are stir-fried with ginger, scallions, and seasonings in a clay pot over high heat until fully cooked, absorbing the rich sauce flavors.
• 

  Fried Fresh Milk

  Daliang fried fresh milk is a dessert made primarily from milk, eggs, and starch. Mix milk with egg liquid, add starch, stir well, pour into molds, steam to form a milk jelly, cool, cut into pieces, coat lightly with starch and flour, then deep-fry until golden and crispy.
• 

  Cantonese腊味 Fried Rice

  Dim sum-style腊味炒饭 is made with sausage, cured meat, rice, eggs, and green peas. Slice the腊味, scramble the eggs, and separate leftover rice. Heat oil, stir-fry腊味, add eggs, then mix in rice. Finally, add green peas for flavor and stir until each grain is distinct.
• 

  Fresh Shrimp

  Fresh large shrimp, peeled leaving the tail intact, marinated with salt and cooking wine, then fried or steamed. The dish features bright red shrimp with firm,弹牙 texture.
• 

  Salted Fish Bones

  Sichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
• 

  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
• 

  Clam Rice Porridge Pot

  White clam congee is made with fresh clams and water or broth. Clean clams are boiled until they open, then lightly seasoned without rice or other staples, resulting in a light and flavorful soup.
• 

  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.
• 

  Sliced Large Chicken Fan

  Steamed chicken breast is a dish made from the large wing portion of a whole chicken, marinated, sliced, and cooked by stir-frying or stewing. Main ingredients include chicken, ginger, scallions, garlic, and seasonings.
• 

  Shunde Deep-Fried Dough Stick

  Shunde deep-fried dough sticks are made by mixing flour, water, and a small amount of salt into a dough, fermenting it, cutting it into strips, and frying in hot oil. The finished product is golden yellow, crispy on the outside and soft inside, with a fluffy texture.
• 

  Shunde No-Rice Porridge

  Shunde no-rice porridge is made by soaking and grinding rice into a paste, then cooking it with water and seasonings. Main ingredients include rice, water, and optional meats or seafood like chicken or shrimp. No rice is added—its creamy texture comes from the fine rice paste.
• 

  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

Reviews