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Jin Xi Shunde Zhe Ji Dawang (Lingnan Tian Di Branch)

Cantonese cuisine · ⭐ 3.5

Liangyuan Road

Dishes

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  Shrimp Paste with Mulberry Leaves in Clear Soup

  A Cantonese dish featuring shrimp paste and tender mulberry leaves simmered in clear chicken broth, offering a delicate balance of freshness and umami.
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  Cabbage

  Cabbage is a common leafy vegetable made of tightly packed layers. It's usually sliced or shredded after washing and can be stir-fried, boiled, stewed, or served cold. Common dishes include stir-frying with meat, garlic, and chili, or using it in soups and pickles.
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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 Yolk Chicken Wings

  Chicken wings marinated and pan-fried until golden, then stir-fried with salted duck egg yolk for a rich flavor. Main ingredients: chicken wings and salted duck egg yolk. Seasoned with oil, salt, and cooking wine.
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  Sizzling Prawns with Three-Yellow Chicken

  Sizzling Prawns with Three-Yellow Chicken is a Cantonese clay pot dish. Main ingredients include fresh prawns, Three-Yellow Chicken (characterized by its yellow beak, feet, and skin), ginger, garlic, and onion. The chicken is cut into pieces and marinated, while prawns are butterflied and deveined. In a preheated clay pot or wok, ginger and garlic are stir-fried over high heat until fragrant. Chicken pieces are added and quickly seared until partially cooked, then prawns are added to simmer together. A splash of cooking wine and soy sauce is added during cooking, using high heat to create a smoky, caramelized aroma. Finally, spring onions or cilantro are sprinkled on top. The dish features springy prawns, tender chicken, and a strong 'wok hei' (breath of the wok) flavor.
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  Stir-fry Pot

  A Cantonese specialty cooked in a clay pot over high heat, combining meats and vegetables with savory sauce for rich flavor.
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  Guangxi Sanhuang Chicken

  Guangxi Sanhuang Chicken is a traditional dish from Guangxi, featuring the local 'Sanhuang' chicken breed (yellow beak, yellow feet, yellow feathers). The whole chicken is cleaned and typically prepared by poaching or steaming to preserve its natural flavor. The cooked chicken has golden skin, tender and firm meat, and a rich chicken aroma. It is often served with dipping sauces like ginger paste, scallion oil, or sand ginger soy sauce.
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  Signature Stir-fried Free-range Chicken

  Fresh free-range chicken stir-fried in a clay pot with ginger, garlic, and peppers for a rich, savory flavor.
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  Shagiang Stir-fried Pork Neck

  A Cantonese dish featuring pork neck meat stir-fried with sand ginger, garlic, and chili in a clay pot for rich flavor and tender texture.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Fresh Flower Pepper Stir-fried Frog

  A Sichuan dish featuring frog meat stir-fried with fresh flower peppers and aromatics, delivering a spicy and numbing flavor.
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  Black Pepper Beef Short Ribs

  A stir-fried dish featuring beef short ribs with black pepper, onions, and peppers, known for its rich flavor and tender texture.
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  Black Pepper and Oyster Sauce Stir-fried Prawns

  A Cantonese dish featuring fresh prawns stir-fried with black pepper and oyster sauce, delivering a savory, slightly spicy flavor.

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