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Zhou Jinji Cantonese Restaurant

Cantonese cuisine · ⭐ 4.2

No. 34A, Aigong North Street, Xinghua Subdistrict, Door 2 (opposite the West Gate of Kaixuanmen)

Dishes

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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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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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  Stir-Fried Mustard Greens

  A simple and healthy dish made by stir-frying fresh mustard greens with garlic, resulting in a crisp and refreshing flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Long-boiled soup

  Old Fire Soup is a slow-cooked soup dish primarily made with lean meat, bones, or chicken, combined with various medicinal herbs such as goji berries and red dates. The preparation involves placing the ingredients and water into a pot and simmering over low heat for several hours until the broth becomes rich and the nutrients from the ingredients are fully infused into the soup.
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  Crispy Pig Intestine

  Crispy intestines is a dish made from pork intestines, cleaned, blanched, and braised, then coated with starch or flour and deep-fried until the skin is golden and crispy, with a soft, elastic interior.
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  腊肉煲仔饭

  腊肉煲仔饭以腊肉、大米为主要食材，将腊肉切片与米一同放入砂锅中慢火焖煮，使腊肉的油脂渗入米饭，形成香浓风味。通常还会加入青菜、鸡蛋等辅料，米饭底部形成一层焦香的锅巴。
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  Cured Sausage Baozi Rice

  Lap cheung bao zai fan is based on rice, combined with lap cheung slices and greens, and slowly cooked in a clay pot. The rice forms a crispy layer of rice crust at the bottom of the pot, while the fat from the lap cheung渗透 into the rice grains, making the entire dish richly fragrant.
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  Peanut Sprout and Snail Slices

  Made from peanut sprouts and snail slices, stir-fried quickly for a crisp texture and natural fragrance.

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