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富贾胡同·汤品荟(海尔路店)

Cantonese cuisine · ⭐ 4.5

Unit W1, Building 2, No. 75-2 Haier Road, Jinjialing Subdistrict (West unit on 1st floor, courtyard behind Orange Hotel)

Dishes

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  Tomato Beef Stew

  A hearty dish made with beef and tomatoes, slow-cooked to tender perfection, offering a rich, savory flavor.
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  Huang Shang Huang Preserved Meat Baozi

  A traditional Cantonese baozi dish made with preserved meats and rice, slow-cooked to perfection. The fragrant cured meats blend with the sticky rice for a rich, savory flavor.
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  Fried Stuffed Tofu

  A classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
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  Boiled Water East Mustard Greens

  A Cantonese dish featuring fresh mustard greens blanched in boiling water and dressed with a light sauce, highlighting the vegetable's natural flavor and 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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  Preserved Duck Baozi Rice

  A traditional Cantonese dish featuring preserved duck and rice cooked together in a clay pot, resulting in fragrant, savory rice with crispy bottom layer.
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  American Ginseng Stewed Black Pork and Old Chicken Soup

  This nourishing soup combines black pork, old chicken, and American ginseng, slowly simmered to create a rich, health-enhancing broth.
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  Steamed Yellow Croaker with Fermented Black Beans

  A dish of fresh yellow croaker steamed with fermented black beans, ginger, and garlic, resulting in tender fish with a rich, savory flavor.
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  Golden Throat Soup

  A traditional Chinese medicinal soup made with pork lung, pear, and apricot kernels, known for its soothing effect on the throat and lungs.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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