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Jianggao Prosperity · Family Banquet

Cantonese cuisine · ⭐ 4.2

2nd Floor, Jiangcun Square, No. 310, Xiahua 3rd Road

Dishes

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  Traditional Shenjing Roast Goose

  Traditional Shenjing roast goose uses high-quality, tender goose meat, processed through marinating, inflating, and hanging-roasting. The skin turns golden and crispy, while the meat remains juicy and flavorful.
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  Stir-Fried Eel with Sauce

  Stir-fried eel with garlic and ginger is a dish made by quickly cooking fresh eel with garlic, ginger, and other seasonings in a hot clay pot. The eel meat is tender and flavorful, and the unique seasoning creates a distinctive taste.
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  Squid Cake

  Cuttlefish cakes are made primarily from cuttlefish meat, starch, and seasonings. The cuttlefish is minced, mixed with starch, shaped into patties, and then fried or pan-fried.
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  Original Scallion Oil Chicken

  Original Scallion Oil Chicken is a classic Cantonese dish, primarily using tender whole chicken or chicken thighs. The chicken is first steamed or boiled to retain its juicy tenderness. The crucial step involves slowly frying a large amount of chopped scallions and minced ginger in hot oil until their fragrance is fully released, creating an aromatic scallion oil. This oil is then poured over the sliced chicken, sometimes with a touch of soy sauce or salt for seasoning. The resulting dish features tender chicken, rich scallion aroma, and a glossy, non-greasy texture that highlights the natural flavors of the ingredients combined with the complex scent of the scallion oil.
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  Ginger Oil Duck

  Ginger Oil Duck is a Chinese dish made with duck meat stir-fried in ginger oil, known for its rich aroma and tender texture.
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  Macau Crispy Roast Pork

  Macau-style crispy pork belly is made from fatty pork belly, marinated and roasted slowly in a special oven. The skin becomes crispy while the meat stays tender and juicy, rich but not greasy.
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  Braised Pork

  Braised pork is a dish made primarily from pork, marinated and then cooked by roasting or stewing. Typically using belly or leg meat, it's cut into pieces, marinated with soy sauce, sugar, and cooking wine, then slowly roasted or simmered until tender and glossy.
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  Roast Pork with Black Char Siu Platter

  This dish is a combination of roast pork and black char siu. The roast pork uses pork belly, marinated and roasted until the skin is crispy and golden. The black char siu primarily uses pork collar, marinated in a special dark sauce (typically containing soy sauce, sugar, spices) and slow-roasted, resulting in tender meat with a deep brown color. Both meats are prepared separately and served together on a platter, often accompanied by a small amount of mustard or sugar.
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  Lychee Wood Roasted Goose

  Lychee Wood Roasted Goose is a classic Cantonese roasted delicacy. It primarily uses high-quality black-bone geese, which are marinated and then hung in a special oven for open-fire roasting using natural lychee wood as fuel. The burning lychee wood imparts a unique fruity aroma and a subtle smoky flavor to the goose meat. The finished dish features an attractive dark red, crispy skin and tender, juicy meat with fragrant bones. It is typically served with plum sauce or roasted goose gravy.
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  Stir-fried Gai Lan with Shrimp Paste

  A Cantonese dish featuring gai lan stir-fried with shrimp paste, resulting in a savory and fresh flavor.
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  Shunde Seafood Oyster Fritter

  A Cantonese specialty featuring fresh oysters, eggs, and green onions pan-fried into a crispy, savory fritter with a tender interior.

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