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Quan Ji Traditional Cantonese Cuisine (Zijing West Road Store)

Cantonese cuisine · ⭐ 4.1

2nd Floor, No. 8, Zijing West Road, Annex 1

Dishes

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  Quanji Char Siu and Roast Goose Combo

  Premium char siu and whole roast goose marinated in secret sauce, then slow-roasted over charcoal. Char siu features a slightly crispy exterior with rich sweetness; roast goose has crisp skin and tender meat with an aromatic fragrance. A dual combination offering layered flavors.
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  Quanji Fire-Burned Shrimp

  A specialty dish featuring fresh large shrimp cooked with a special sauce and fire-broiled technique, resulting in tender, slightly crispy outer layers and rich flavor.
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  Quanji Black Brown Roast Goose

  Quanji Black Brown Roast Goose is made from premium goose meat, marinated, air-dried, and roasted to achieve a crispy skin and tender meat with a distinctive charcoal aroma.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Stir-fried Pig Liver Pot

  A Cantonese dish featuring tender pig liver stir-fried in a clay pot with garlic, ginger, and scallions, delivering rich flavor and smooth texture.
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  Stir-Fried Fish Maw Pot

  A Cantonese dish featuring fresh fish maw stir-fried in a clay pot with garlic, ginger, and vegetables, delivering a rich, savory flavor.
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  Steamed Chicken with Ginger Sauce

  A classic Cantonese cold dish featuring tender boiled chicken served with a fragrant ginger sauce, highlighting the natural flavor of the meat.
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  Crispy Milk Roll

  A sweet dessert made with fresh milk, eggs, and flour, coated in a thin crispy crust and deep-fried until golden brown, offering a delightful contrast between crunchy exterior and soft interior.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Honey Turtle Gelatin

  A traditional Chinese dessert made from turtle gelatin, honey, and rock sugar, known for its soft, sweet texture and nourishing properties.
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  Waterfall Fish Slices

  A dish featuring fresh fish slices served in a flavorful broth with vegetables, known for its delicate taste and refreshing texture.

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