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Zhen Zhou Dao (Qunli Yuanda Store)

Cantonese cuisine · ⭐ 4.7

2nd Floor, Yuanda Shopping Center, No. 1176, Qunli Avenue

Dishes

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  Braised Lotus Root with Mushrooms

  Stewed yam with mushrooms is a dish featuring yam and mushrooms as main ingredients. Peel and cut yam into pieces, clean and slice mushrooms, then simmer together in water with seasonings until yam is soft and mushrooms flavorful.
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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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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass, seasoned with ginger slices and scallions, and steamed to perfection. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until cooked through, then drizzle with hot oil and soy sauce.
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  Hong Kong Pineapple Bun

  Hong Kong-style pineapple bun is a popular pastry with a crispy crust and soft interior. Made from high-gluten flour, sugar, butter, eggs, milk, and yeast. After fermentation, the dough is flattened, filled with powdered sugar and butter, shaped into rounds, brushed with egg wash, sprinkled with sugar crystals, then baked until golden.
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  Hong Kong Style Fresh Shrimp Wonton Noodles

  Hong Kong-style fresh shrimp wonton noodles feature handmade wonton wrappers filled with fresh shrimp, served in clear or rich broth. Noodles are typically fine alkaline noodles, paired with wontons made from fresh shrimp, pork mince, and vegetables, and the soup base is made from pork and chicken bones with a touch of soy sauce.
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  Flame-Grilled Sea Bass

  A dish of fresh sea bass cooked with aromatics and ignited with alcohol for a dramatic flame effect, resulting in tender, flavorful fish.
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  Crystal Shrimp Dumplings Supreme

  Crystal shrimp dumplings supreme feature fresh shrimp, pork belly, and bamboo shoots wrapped in translucent dough and steamed to perfection—delicate, savory, and elegant.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Lo Han Vegetarian Rice Noodle Roll

  A Guangdong-style vegetarian dish made by steaming rice batter into thin sheets and wrapping it with a mix of vegetables and tofu products, offering a soft, fresh taste.
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  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
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  Sauce-Flavored Pigeon Duck

  A Chinese dish featuring a whole duck marinated, air-dried, fried, and then braised in a secret sauce. The duck is tender and flavorful, shaped like a lute.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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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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