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Jiulong Ice Room (Chengdu Wangxiang City Store)

Cantonese cuisine · ⭐ 4.2

Booth 415, D Hall, Vanke MixC City, No. 98 Shuangcheng 2nd Road (east of Ichixo Shabu-Shabu)

Dishes

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  Barbecued Pork with Egg Fried Rice

  Char siu fried rice with rice base, topped with slightly charred char siu slices and smooth scrambled eggs. Char siu is marinated pork tenderloin or梅花肉, then roasted. Eggs are lightly seasoned with salt and sugar, stir-fried with green onions for a delicate texture.
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  Spiced Beef Tripe with Radish

  Huo Wei Luobo Niu Za is a dish made primarily with beef offal (including beef tripe, intestines, and lungs) and white radish. The offal is first blanched to remove any odor, then simmered together with the radish. Soy sauce, star anise, and bay leaves are added and cooked slowly over low heat until the offal becomes tender and flavorful, while the radish absorbs the rich broth and becomes delicious.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Lingnan Gold Award One-Bite French Toast

  A fusion dessert from Guangdong, this bite-sized French toast is made with thick bread soaked in egg and milk, then pan-fried until golden. Served with honey or condensed milk for a sweet, rich flavor.
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  Zhiming Curry Beef Rice

  Zhiming Curry Beef Rice features tender beef brisket simmered in a rich curry sauce with vegetables, served over steamed rice.
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  Signature One-Bite Toast

  A golden, buttery toast with a soft custard center, perfect for breakfast or dessert.
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  Grilled Eel and Egg Rice

  A dish featuring grilled eel and fluffy scrambled eggs served over rice, seasoned with a savory sauce for a rich, satisfying flavor.
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  Spring Love Milk Custard

  Spring Beauty Milk Custard is a dessert made primarily from eggs, milk, and sugar. The eggs and milk are mixed together with sugar, stirred evenly, and then steamed in a mold. The finished product has a delicate and smooth texture, with a slightly caramelized surface and a flowing interior, offering a rich dairy aroma.
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  Hong Kong-style Lemon Tea

  Hong Kong-style lemon tea is based on black tea, mixed with fresh lemon slices or juice, sweetened with syrup or sugar, and served over ice or cold-brewed. Typically, the brewed tea is cooled, then blended with lemon and sugar for a refreshing, tangy drink.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Peanut Butter Toast

  A classic Hong Kong breakfast snack, made by spreading peanut butter on toasted bread for a rich and smooth flavor.
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  Gold Medal Stocking Milk Tea

  A Hong Kong-style milk tea made with black tea, condensed milk, and fresh milk, filtered through a stocking to achieve a smooth texture.
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  Master Chef's Soul-Stealing Rice

  Anran Xiaohun Rice is based on rice, combined with thigh meat, egg, greens, and sauce. The thigh meat is usually marinated and then pan-fried or stir-fried, the egg is scrambled and mixed with the meat, the greens are blanched and placed on top of the rice, and finally a special sauce is poured over.

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