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Yangcheng Cuisine • Cantonese Chicken Clay Pot (Da Chong Temple Branch)

Cantonese cuisine · ⭐ 4.5

Opposite Zhongjia Building, Dazhongsi North Road

Dishes

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  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
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  Traditional Steam Chicken

  Steamed chicken using traditional methods with ginger slices and green onions, cooked by steam to keep the meat tender and flavorful.
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  Stir-Fried Crispy Intestine

  Zi Zi Cui Chang is a dish made primarily from pork intestines, stir-fried with garlic, ginger, and various seasonings. The pork intestines are carefully prepared to maintain their crisp texture, then quickly stir-fried at high heat with aromatic spices. The sizzling sound produced when the dish is served gives it its name.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Huadu Chicken (Half)

  Signature Huadu chicken uses half a chicken thigh, marinated and deep-fried until crispy, then simmered in a secret sauce. Main ingredients: chicken, scallions, ginger, garlic, soy sauce, sugar, and spices.
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  Roast Goose (Half)

  Roast goose is made by marinating a whole goose and roasting it over fruitwood charcoal in a hanging oven. Half a roast goose mainly includes goose meat and seasonings, with the hanging-roasting method creating a crispy skin and tender meat.
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  Steam Chicken with Lotus Root

  Chicken and taro are steamed together; after straining the taro, both are cooked together to infuse the chicken with taro's sweetness while keeping it tender. Main ingredients: chicken thigh and taro, steamed using a sauna method to preserve original flavors.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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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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  Bitter Melon Stir-Fried with Beef

  A Chinese home-style dish made with bitter melon and beef, stir-fried for a fresh, slightly bitter taste and tender meat.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

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