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Si xiǎo ní · Yuè cài jiā yàn

Cantonese cuisine · ⭐ 4.7

No. 2 Shijingshan Road, Beijing Taiwan Street, Zone C-02, Building 8, Floors 2–3

Dishes

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  Five-fingered桃乳鸽

  Five-fingered桃乳鸽 is a dish made by stewing young pigeons with five-fingered桃. After preparation, the pigeon and五指毛桃 are cooked slowly in water with seasonings until the meat is tender and the broth rich.
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  Double Crisp Chinese Cabbage

  Double Crisp Chinese Cabbage is a dish made by stir-frying Chinese cabbage with wood ear mushrooms and carrots. It has a fresh and crisp texture with a light and refreshing taste.
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  Four Happiness Bird Cantonese Roast Goose

  Four Happiness Bird Lingnan Roast Goose is a dish featuring a whole goose, marinated, air-dried, and roasted in a hanging oven. The skin is crispy, the meat tender, with rich flavor.
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  Four Fortune Shrimp Dumplings

  Four Happiness Bird Shrimp Dumpling皇 features fresh shrimp and minced pork wrapped in transparent thin dough, shaped by hand into a bird form and steamed to preserve the original flavors.
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  Braised Beef Brisket in Clay Pot

  Braised beef brisket stew features beef brisket with potatoes, carrots, and onions, seasoned with soy sauce, cooking wine, star anise, and cinnamon, slow-cooked until tender with rich, flavorful broth.
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  Wonderful Shrimp Balls

  Delicious shrimp balls are made with fresh shrimp, peeled but leaving the tails intact, then coated in a special 'wonderful' sauce and deep-fried until golden. The wonderful sauce is a blend of mayonnaise, mustard, lemon juice, and other seasonings, adding a unique flavor to the shrimp balls.
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  Lingnan Black BBQ Pork

  Lingnan black char siu is made from pork tenderloin, marinated with soy sauce, sugar, oyster sauce, five-spice powder, and garlic, then roasted. It has a glossy red color, tender meat, and rich honey-like aroma.
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  Classic Dry-Fried Beef Rice Noodles

  Homestyle dry-fried beef rice noodles is a Chinese stir-fry featuring sliced beef and rice noodles. Beef is marinated with soy sauce and cornstarch, while rice noodles are soaked beforehand. After heating oil, sauté garlic, then quickly stir-fry beef until it changes color. Add rice noodles, bean sprouts, and green onions, season with soy sauce and oyster sauce, and stir-fry over high heat until well combined. The dish has a golden color and tender 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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  Huangyu Steamed with Yellow Wine Chicken Oil

  Fresh large yellow croaker is marinated and steamed with Shaoxing wine and chicken oil, resulting in tender fish meat infused with the aroma of wine and chicken fat.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Steamed Snakehead Fish with Yellow Pepper Sauce

  Thin slices of snakehead fish marinated with yellow pepper sauce and steamed. Main ingredients: snakehead fish and yellow pepper sauce. Cooking method primarily steaming.

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