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Ji Yan Shi Shi (Gu He Da Xia Dian)

特色菜 · ⭐ 4.8

First floor, Guohe Holding Center, Qingyuan Street

Dishes

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  Stir-fried Pork with Termitomyces and XO Sauce

  This dish features pork neck or tenderloin sliced thinly and quickly stir-fried to retain tenderness. It is paired with Termitomyces mushrooms, a wild edible fungus from Yunnan, adding a unique aroma and crisp texture. The key seasoning is XO sauce, a rich seafood sauce made from dried scallops, ham, and shrimp, imparting a savory and slightly spicy flavor. The pork is stir-fried until color changes, followed by the mushrooms, and finally tossed with XO sauce before serving. The dish is glossy, with tender meat and a blend of mushroom and sauce aromas.
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  Swan-shaped Delicacy

  One品 Swan Pastry is a dessert made from flour, eggs, and cream, rolled, filled, shaped, and baked. Resembling a swan with distinct layers and a crispy texture.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Osmanthus Lemon Yam

  A refreshing sweet dish made with fresh yam, flavored with osmanthus and lemon juice for a crisp, fragrant taste.
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  Chestnut Foie Gras in Autumn

  A refined dish featuring fresh chestnuts and rich foie gras, slow-cooked to perfection for a harmonious autumnal flavor.
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  Chaoshan Mawei Fish Rice

  A Cantonese dish featuring fresh mawei fish steamed with rice, ginger, and scallions, resulting in tender fish and flavorful rice infused with seafood essence.
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  Chaoshan Marinated Five-Year Lion Head Goose

  Chaoshan Marinated Five-Year Lion Head Goose is a classic Chaoshan braised dish. It primarily uses a five-year-old Chenghai Lion Head Goose, known for its large size and plump meat. The goose is slowly braised in a master stock base with dozens of spices and seasonings including star anise, cinnamon, bay leaves, cardamom, Sichuan peppercorns, cloves, licorice root, galangal, garlic, light soy sauce, dark soy sauce, rock sugar, and salt. The finished goose has a glossy reddish-brown color, firm and chewy texture, and a rich, savory marinated flavor. It is typically chopped into pieces and served with the braising liquid and a garlic-vinegar dipping sauce.
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  Roast Duck Bao

  Roast Duck Bao is a Chinese dish made with roast duck, rice, sauce, and scallions. The roast duck is sliced and placed in a special bamboo container with sweet bean sauce and thin pancakes, offering a rich flavor.
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  Caramelized Black Iberian Pork Belly

  Caramelized black pork barbecued ribs made from pork shoulder, marinated with soy sauce, honey, rice wine, garlic, and ginger, then grilled and brushed with caramel sauce for a glossy red finish and tender, caramel-scented flavor.
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  Crispy Jellyfish Blossom

  A refreshing cold dish made with jellyfish, cucumber, and carrot, dressed in a tangy and spicy sauce for a crisp texture.
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  Steamed Fresh Crab in Wine

  Fresh sea crab marinated in yellow wine with ginger and scallions, served uncooked to preserve its delicate flavor and rich roe.
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  Crimson Snow Pear

  A dessert made with snow pear and red yeast rice, featuring a pink hue and sweet, crisp texture.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Snowflake Wagyu Tart

  A premium dish featuring snowflake-grade wagyu beef baked in a crisp tart shell, offering rich, melt-in-the-mouth texture and savory umami flavor.
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  Black Gold Custard Bun

  Black gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.
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  Lobster Soup with Bamboo Tube Noodles

  This dish features a rich, golden broth made from fresh lobster. Main ingredients include lobster meat, handmade bamboo tube noodles (a type of noodle steamed or boiled inside a bamboo tube), and seasonal vegetables like bok choy or pea shoots. The broth is prepared by simmering lobster shells with aromatics, then strained and combined with lobster meat and bamboo tube noodles to cook together, allowing the noodles to absorb the umami flavors. The noodles carry a subtle bamboo aroma from the tube and have a smooth texture. The overall flavor is dominated by the natural sweetness of seafood with a hearty broth.

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