Linji Zhanjiang White-Cut Chicken Rice (Zhonghua Plaza Branch)
粤菜 · ⭐ 3.4
China International Center
Dishes
Barbecued Pork RiceChar siu rice is made with pork tenderloin, marinated in char siu sauce and then roasted, resulting in tender and juicy meat with a bright red color. It is served with steamed white rice and typically accompanied by stir-fried vegetables or a soft-boiled egg as a side dish.
Fanji Mix Baiqie Ji FanFanji Mix Baiqie Ji Fan consists of fanji and baiqie ji, mainly made with chicken and cooked by steaming or boiling, with a mild flavor.
Special Duck Head and NeckSpecial Duck Head and Neck is a Chinese dish made mainly with duck head and neck, cooked by braising. It has a tender texture and a rich flavor with a unique braised aroma.
Steamed Chicken and Duck RiceA Cantonese classic featuring tender poached chicken and duck served over fragrant rice, highlighting natural flavors and minimal seasoning.
White Poached Chicken Leg Rice ComboA dish featuring tender poached chicken thighs served over steamed rice, accompanied by a ginger-scallion dipping sauce for a fresh and savory taste.
Steamed Duck in White SauceA classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
White-Cut Duck PlatterWhite-Cut Duck Platter is a Chinese cold dish made with fresh duck meat, blanched, cooled, and sliced for serving. It is usually served with sauce, offering a fresh taste that preserves the original flavor of the duck.
Blood Sausage RiceA Chinese dish made with blood sausage and rice, seasoned with savory flavors and garnished with green onions.
Sunshine Lemon TeaSunshine lemon tea is made with fresh lemon slices, black or green tea base, sweetened with syrup or honey, and mixed with ice, water, or sparkling water. Typically, lemon slices are steeped with tea, cooled, filtered, then adjusted for sweetness and dilution.
Eel Rice BowlUnagi donburi is a dish primarily made with eel and rice. The preparation typically involves placing grilled eel on hot rice and drizzling it with a specially prepared eel sauce.