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Jia Yue (China Workers' Home Branch)

Cantonese cuisine · ⭐ 3.5

Floor 2–3, Building C, China Workers' Home, No. 1 Zhenwumiao Road, Xicheng District

Dishes

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  Crispy Layered Ear

  Thousand-layer crispy ear is a dish made primarily from pig's ears, sliced after cleaning and blanching, then marinated with seasonings and finally fried or air-dried. The finished product is thin, crispy, and layered.
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  Modern Hangzhou Tofu Duck

  A modern Hangzhou-style vegetarian goose made from tofu skin, seasoned, rolled, and steamed. Filled with mushrooms, wood ear, carrots, and other vegetables, it resembles traditional braised goose but contains no meat.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Fried Pork Crumbs with Napa Cabbage

  Oil渣奶白菜 is a dish primarily made with baby bok choy, stir-fried with oil渣 (crispy pork fat). To prepare, wash and cut the baby bok choy into segments, then stir-fry the oil渣 in a pan until fragrant. Finally, add the baby bok choy and quickly stir-fry until cooked through.
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  Spicy Chili Egg with Sweet Center

  A dish featuring preserved eggs and green peppers. Cubed preserved eggs are stir-fried with sautéed green peppers and seasonings, absorbing the pepper's aroma for a rich flavor.
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  Stewed Smelly Mandarin Fish

  Stewed mandarin fish in clay pot with fresh mandarin fish, fermented and cooked with ginger, scallions, chili, absorbing the flavors while keeping tender texture.
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  Old Soup Beef

  Old broth beef is made with beef shank or brisket, slow-cooked in a long-simmered broth. Key ingredients include beef, scallions, ginger, star anise, cinnamon bark, and bay leaves. First blanch the beef to remove odor, then simmer slowly for hours until tender and flavorful.
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  Old Vinegar Cherry Blossom Jellyfish Head

  Old Vinegar Cherry Blossom Jellyfish Head is a cold dish made with jellyfish head, old vinegar, and cherry blossoms. It has a crisp texture, sour taste, and a light floral aroma.
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  Zhijia Secret Black Tofu

  Zhijia's secret black tofu is made from black beans using traditional methods like soaking, grinding, boiling, and coagulating. It has a deep brown color, smooth texture, and chewy taste. Often served with a special sauce or seasoned with scallions, ginger, and garlic, it can be stir-fried or stewed.
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  Crispy Fried Zhongqiu Green Onion and Loofah Sprouts

  Crispy fried Zhangqiu scallion and loofah sprout is a deep-fried dish using fresh Zhangqiu scallions and loofah sprouts. Slice the scallions, wash and dry the sprouts, mix them, coat lightly with starch or batter, then fry until golden and crispy.
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  Braised Pork Trotter in Sweet Sauce

  Braised pork trotters with bone removed, slow-cooked in soy sauce, sugar, cooking wine, star anise, and cinnamon for a rich, tender flavor.
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  Steamed Chicken in Soy Sauce

  Char siu chicken is a dish made with chicken as the main ingredient, marinated with soy sauce, sugar, ginger slices, green onion segments, and other seasonings before steaming. The primary ingredients are chicken thighs or whole chicken, which are simmered with seasoning to allow the meat to absorb the rich sauce flavor.
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  Caviar Quinoa Salad

  Caviar quinoa salad features cooked quinoa mixed with fresh vegetables like lettuce, cucumber, tomato, and avocado, topped with caviar. Drizzle with a simple dressing of olive oil and lemon juice, then toss and serve.

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