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Jishi Li Tea Restaurant

粤菜 · ⭐ 4.3

Room 103, No. 9 Beiji West Village

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Blowfish and Tofu Stew

  Blowfish and tofu stewed together, resulting in tender fish and flavorful tofu soaked in savory broth.
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  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
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  Pork Liver Stir-fried with King Oyster Mushroom

  Pork liver and king oyster mushroom stir-fried together for a savory, tender dish.
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  Cabbage Egg Dumpling Duck Leg Pot

  Cabbage Egg Dumpling Duck Leg Pot is a braised dish. Main ingredients include duck legs, cabbage, and egg dumplings. The duck legs are first blanched or pan-fried until golden, then simmered with cabbage in a clay pot or soup pot with water or broth. Once the duck is tender and the cabbage flavorful, pre-made egg dumplings (typically minced meat wrapped in egg skin) are added and cooked briefly. The dish features a rich broth, tender duck, sweet cabbage, and delicate egg dumplings.
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  Red Pepper Chicken

  A Chinese dish featuring chicken stir-fried with red peppers, known for its savory and slightly sweet flavor.
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  Bamboo Shoots

  A seasonal vegetable made from tender stems and leaves, often stir-fried with腊 meat or eggs for a fresh, crisp taste.
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  Apple Pork Slices

  Apple Pork Slices is a home-style dish primarily made with pork tenderloin and fresh apples. The pork is thinly sliced and marinated with cooking wine, soy sauce, and starch. The apples are peeled, cored, and sliced. The pork slices are first stir-fried until they change color and set aside. Then, the apple slices are briefly stir-fried in the same wok before adding the cooked pork back in. Seasonings like salt and sugar are added, and everything is quickly tossed together. The dish features tender pork and soft yet slightly crisp apple slices, offering a natural fruity aroma and mild sweetness.
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  Eggplant with Beef

  A classic Chinese home-style dish featuring tender eggplant and beef, stir-fried or braised until flavorful and well-blended.
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  Chrysanthemum Leaf Egg Soup

  A light soup made with fresh chrysanthemum leaves and eggs, known for its delicate flavor and health benefits.
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  Crab Roe Egg

  A Chinese dish made by steaming eggs mixed with crab roe, resulting in a smooth and richly flavored delicacy.
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  Tomato with Bottle Gourd

  Tomato with Bottle Gourd is a home-style stir-fry dish made primarily with tomatoes and bottle gourd (also known as calabash or opo squash). The bottle gourd is peeled and sliced, while tomatoes are cut into chunks. The dish is prepared by stir-frying the gourd slices first until partially cooked, then adding tomatoes and seasoning with salt and a little sugar. It is cooked until the vegetables are tender and the sauce slightly thickens. The dish has a refreshing taste with a hint of acidity from tomatoes and sweetness from the gourd.
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  Stir-Fried Crab-Like Dish

  Scrambled crab is made primarily from fish meat or eggs, named so because the finished dish has a bright red color and resembles a crab in shape. The basic method involves mixing the main ingredients with seasonings such as ginger paste, then stir-frying or steaming to cook.
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  Duck Tongue and Winter Melon Soup

  Duck tongue and winter melon soup is made with duck tongue and winter melon, seasoned with appropriate seasonings and simmered. It has a light taste, with the winter melon absorbing the broth and the duck tongue being tender.

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