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Heijing Garden · Vegetarian Fine Dining (Shiwei Road Branch)

特色菜 · ⭐ 4.8

No. 7 Shiwei Road, Nan Shichang

Dishes

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  Ancient Method Smoked Foie Gras

  Premium goose liver smoked using traditional methods for a rich, smooth texture and deep aroma.
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  Crispy Pigeon

  A Cantonese classic dish featuring tender pigeon marinated and roasted until the skin is crispy and golden, with juicy meat inside.
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  Hand-Dehulled Premium Chicken Head Rice

  Premium chicken head rice selected and hand-shelled, preserving intact grains. Washed with clean water and slowly cooked at low temperature, resulting in a delicate sweet taste and soft, glutinous texture with rich rice aroma.
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  Wenwu Fire Braised Beef Ribs

  A premium beef short rib dish slow-cooked over low heat and finished with high heat to develop rich, savory flavors.
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  Olive Oil Three Mushrooms

  Three fresh mushrooms—shiitake, enoki, and king oyster—are stir-fried in olive oil, preserving their natural flavor and tender texture with a fragrant, light aroma.
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  Lobster and Qingyuan Chicken Stew

  Lobster and Qingyuan chicken slowly stewed together, blending seafood freshness with tender chicken in a rich sauce.
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  Thai Tom Yum Goong

  Tom Yum Goong is a Thai sour and spicy soup made with lemongrass, lime leaves, chili, onion, mushrooms, and shrimp. Boil spices with broth, add seafood or chicken, then season with coconut milk, fish sauce, and lime juice. Garnish with cilantro. Emphasizes blending spices and rich broth.
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  Lakeside Tofu Goose

  A vegetarian dish made by wrapping tofu skin around a savory filling, resembling duck in shape and texture, commonly served with a flavorful sauce.
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  Avocado Whole Grain Salad

  A refreshing salad featuring avocado, quinoa, and mixed greens, dressed with olive oil and lemon juice.
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  Tomato Avocado

  Tomato avocado is a cold salad made primarily from fresh tomatoes and ripe avocados. The ingredients are diced and mixed, optionally seasoned with salt, lemon juice, or olive oil. It offers a refreshing taste and is rich in vitamins and healthy fats.
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  Braised Tiger Grouper in Clay Pot

  A Cantonese dish featuring fresh tiger grouper fish slow-braised in a clay pot with ginger, garlic, and scallions, resulting in tender, flavorful meat.
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  Crispy Fried Coconut Milk

  A dessert made by frying coconut milk cubes coated in a thin batter until golden and crispy, offering a sweet, creamy center with a crunchy exterior.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Crispy Fried Shrimp with Western Apricot Slices

  Fresh shrimp are marinated and deep-fried until golden, served with crispy western apricot slices for a sweet and savory contrast.
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  Rosemary Baked Button Mushrooms

  Fresh button mushrooms baked with rosemary, olive oil, and garlic for a fragrant and tender dish.
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  Premium Shrimp Dumplings

  Golden Prize Shrimp Dumplings are made with fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed and seasoned to form the filling, then placed into wheat starch dough wrappers, shaped into half-moon or ingot forms, and steamed until the skin becomes thin and translucent, with a鲜嫩弹牙 filling.
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  Lemongrass and Galangal Tom Yum Soup

  Lemongrass and galangal tom yum soup is made with lemongrass, galangal, kaffir lime leaves, and chili, simmered in chicken broth or coconut milk. Golden in color, it features a tangy, spicy, and savory flavor with strong Southeast Asian characteristics. Ingredients are first sautéed before adding broth and boiling, then coconut milk is added to enrich the texture.

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