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Emperor's Royal Restaurant

Cantonese cuisine · ⭐ 3.6

X196 (Shiwei Road)

Dishes

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  Five-Finger Fig and Pork Bone Soup

  Five-Finger Fig and Pork Bone Soup is a traditional Chinese soup. The main ingredients include pork spine bones and five-finger fig (a plant root with a distinctive aroma). To prepare, the pork bones are first blanched to remove impurities, then simmered with cleaned five-finger fig in a pot with ample water over low heat for several hours until the broth becomes rich and the ingredients tender. The soup has a clear appearance and carries the unique coconut and almond-like fragrance of five-finger fig, resulting in a light and savory flavor.
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  Sweet Potato Leaves

  Sweet potato leaves are a dish made primarily from the tender leaves of the sweet potato plant. After washing, they are typically blanched or stir-fried to preserve their fresh and tender texture. They can be cooked alone or paired with辅料 such as garlic and ginger, and seasoned simply to create a delicious dish.
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  Signature Roasted Chicken

  Signature clay-pot roasted chicken is made with a whole chicken as the main ingredient, marinated with a secret recipe seasoning, then sealed and roasted in a clay pot or earth oven. The chicken absorbs the flavors during marination and is slowly grilled over charcoal, resulting in tender, juicy meat with a slightly charred outer skin.
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  Pork Neck Meat

  Pork neck meat is made from the pork neck area, marinated and then grilled or pan-fried until golden brown. It has a fresh and tender taste with firm texture.
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  Steamed Soft-Shell Turtle with Red Wolfberries

  Steamed Soft-Shell Turtle with Red Wolfberries is a traditional nourishing dish. It primarily uses fresh soft-shell turtle as the main ingredient, accompanied by Ningxia red wolfberries and ginger slices. During preparation, the cleaned turtle is cut into pieces, arranged on a plate with red wolfberries and ginger, drizzled with a small amount of cooking wine and clear broth, and then steamed over high heat. The finished dish features tender meat, a clear broth, and a harmonious blend of the sweetness from the wolfberries and the freshness of the turtle, highlighting the natural flavors of the ingredients.
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  Braised Duck

  A traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
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  Sauce-Braised Pig's Tripe

  A Sichuan dish featuring pig's tripe stir-fried with fermented bean paste, chili, and garlic for a rich, spicy flavor.
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  Pan-Fried Black Fish Cake

  Pan-Fried Black Fish Cake is a traditional dish made primarily with black fish meat. Main ingredients include fresh black fish meat, minced scallion and ginger, egg white, starch, and a small amount of seasoning. During preparation, the black fish meat is minced into a paste, mixed with scallion, ginger, egg white, starch, salt, and white pepper, then stirred until elastic and shaped into round patties. A pan is heated with oil, and the fish cakes are pan-fried over medium-low heat until both sides turn golden brown and the interior is fully cooked. The result is a slightly crispy exterior with a tender, juicy interior that preserves the original flavor of the black fish.

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