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Good Luck Prosperity · Jing Gong Shunde (Ganghui Henglong Store)

Cantonese cuisine · ⭐ 3.9

Ginza Hexagon Plaza, Huashan Road, Xuhui District

Dishes

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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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  Ten-Year-old Xinhui Tangerine Peel Steamed Boneless Carp

  A delicately steamed boneless carp enhanced with the aromatic essence of ten-year-aged Xinhui tangerine peel, offering a harmonious blend of freshness and depth.
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  Ancient-Style Eel Baozi Rice

  Ancient-style eel baozi rice features fresh eel simmered with rice in a clay pot, creating a rich, savory dish with tender eel and fragrant rice.
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  Stir-fry Spare Ribs and Chicken Pot

  A Cantonese-style pot dish combining pork ribs and chicken, stir-fried in a clay pot with garlic, ginger, and fermented black beans for rich, savory flavor.
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  Crispy Milk Pudding

  A traditional Chinese dessert made by frying a milk-based pudding until crispy outside while remaining soft and creamy inside.
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  Braised Goose Sauce Steamed Chencun Rice Noodles

  Chencun rice noodles steamed with braised goose sauce, tender and fragrant, a classic Cantonese dish.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Fish Head Stew in Clay Pot

  Fresh fish head stewed with ginger, garlic, and fermented black beans in a clay pot over high heat for rich flavor.
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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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  Scallion Oil Chicken

  Scallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.
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  Honey Glazed Char Siu

  Honey-glazed pork belly with a sweet and savory flavor, traditionally prepared in Cantonese cuisine.
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  Shunde Cold-Mixed Fish Skin

  A Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
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  Hong Kong Style Steamed Goose with Soup

  A classic Hong Kong dish featuring tender, juicy goose roasted to perfection with a crispy skin and rich inner broth.

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