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Jiulong Food

Cantonese cuisine · ⭐ 3.7

Taishan Road, Nanhai District

Dishes

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  Spicy Pig Ear Salad

  Cold-mixed pig's ears is a dish primarily made with pig ears, which are boiled, sliced into thin strips, and then mixed with seasonings such as soy sauce, vinegar, garlic, and cilantro. The finished dish has a crisp texture and is suitable as an appetizer or drink accompaniment.
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  Cucumber Salad

  A refreshing Chinese cold dish made with cucumber slices seasoned with garlic, vinegar, soy sauce, sugar, and sesame oil for a crisp and tangy flavor.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Dried Scallop and Shrimp Congee

  Clam and shrimp rice porridge made with rice, dried clams, and fresh shrimp. Cook rice into a thick porridge, then add rehydrated clams and shelled shrimp, simmer until shrimp are cooked through, season and serve.
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  Salted Pepper Duck Jaw

  A Chinese dish featuring duck jaw marinated and fried until crispy, then stir-fried with salt, pepper, and spices for a savory, aromatic flavor.
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  Grilled Chicken Tips

  Roasted chicken wing tips is a dish made primarily from the chicken wing tip portion, which is marinated and then roasted. The wing tips are tender and juicy, and after roasting, they develop a golden, crispy skin while the meat inside remains tender and aromatic.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Oyster

  Oysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  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.
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  Drunk Goose

  A Chinese dish made by braising goose meat in yellow wine and seasonings, resulting in tender meat with a rich, aromatic flavor.
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  Iron Plate Fish Bladder

  A dish made by stir-frying fish bladder with vegetables on a hot iron plate, resulting in a crisp texture and rich aroma.

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