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Yangcheng Delicacies · Cantonese Chicken Clay Pot (Wangjing Branch)

Cantonese cuisine · ⭐ 4.5

Unit 135, Building 1, Phase II, Donghuwan, No. 8 Lize West Street (next to 7-Eleven)

Dishes

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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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  Roast Goose from Deep Well Oven

  Roast goose from a hanging oven is a dish made with whole geese, marinated, inflated, and roasted to achieve crispy skin and tender meat. Deep well water is used for marinating, enhancing flavor, and traditional hanging oven roasting ensures even heat distribution.
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  Smooth Taro Root Dish

  A refreshing dish made from taro root, boiled and simmered until tender without any fibrous residue, highlighting its natural sweetness and smooth texture.
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  Creamy Mushroom-Infused Rock Cod Dumplings

  This dish features Luoding fish balls as the main ingredient, simmered with various珍菌 (such as shiitake and king oyster mushrooms) and rich broth. The fish balls are made by mixing minced fish meat with egg white and starch, resulting in a smooth, tender texture. The珍菌 blend with the savory broth to create a rich, flavorful soup.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Fresh Intestine

  Stewed intestine is a dish made primarily from pig's large intestine. After cleaning and blanching to remove odor, it is cut into segments, marinated with scallions, ginger, garlic, soy sauce, and cooking wine, then stir-fried or stewed.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Luoding Fish Dumplings

  Luoding fish balls are made primarily from fresh fish meat, mixed with egg white and starch to form a fish paste, then fried using a special technique to create golden-brown fish balls. The exterior is crispy while the inside remains tender, preserving the fresh flavor of the fish.
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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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  Shrimp Rice Noodle Roll

  Shrimp rice noodle rolls are a traditional Cantonese snack made by wrapping shrimp and a small amount of pork in a thin rice flour skin. The rice batter is steamed on a tray to form a delicate sheet, then filled with chopped shrimp and seasoned pork, rolled up, sliced, and served.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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