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Meijin Jiuya (Dong Xiqiao Store)

北京菜 · ⭐ 4.8

No. 2 Chaoyangmen North Street, Ground Floor, Hong Kong and Macau Center Hotel

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Braised Shark's Fin and Fish Maw with Ginseng

  A premium Cantonese dish featuring shark's fin, fish maw, and ginseng simmered in rich broth for a delicate, nourishing flavor.
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  15-Year-old Huangdiau Steamed Zhoushan Yellow Croaker Belly

  Steamed Zhoushan Yellow Croaker Belly with Fifteen-Year-Old Huadiao Wine: Fresh belly meat from Zhoushan yellow croaker is steamed using fifteen-year-aged Huadiao wine as the primary seasoning. This method allows the fish belly to fully absorb the aroma of the wine, resulting in a tender texture and rich wine fragrance.
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  Stir-fried Deep-sea Large Flower Shrimp

  Stir-fried Deep-sea Large Flower Shrimp is a dish made with deep-sea large flower shrimp, stir-fried with scallions, ginger, garlic, and other seasonings. The shrimp is tender and has a rich flavor.
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  Imperial Purple Clay Braised Shark Fin

  Official Mansion Purple Clay Stewed Shark's Fin features premium shark's fin as the main ingredient, paired with carefully selected ingredients and slowly simmered to create a rich broth and tender shark's fin. The dish is cooked in a purple clay pot, which better preserves the original flavors of the ingredients.
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  Osmanthus Chicken Head Rice Stewed with Peach Gum

  Osmanthus Chicken Head Rice Stewed with Tamarind Jelly, made primarily from chicken head rice and tamarind jelly, simmered with osmanthus flowers. The chicken head rice is soft and glutinous, the tamarind jelly is smooth and tender, infused with the fragrance of osmanthus, resulting in a rich and flavorful broth with a complex texture.
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  Clear Soup with Shark's Fin

  Clear soup with bird's nest is made primarily from bird's nest and clear broth, carefully prepared. The bird's nest must be soaked beforehand to swell, then stewed together with the clear broth until it becomes transparent and soft.
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  Stir-fried Seasonal Fresh Vegetables

  Stir-fried Seasonal Fresh Vegetables is a healthy dish made with fresh seasonal vegetables, stir-fried quickly in hot oil. Main ingredients include carrots, green peppers, broccoli, and corn, with a crisp texture and light taste.
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  Jade and Pearl Shrimp Cutlet

  Pearl and Jade Shrimp Cutlet features large Chinese river shrimp as the main ingredient, paired with vegetables such as broccoli and garlic. The shrimp are deveined with tails intact, split open along the back, marinated, and then pan-fried over medium heat until golden brown. Broccoli is blanched and arranged on the plate alongside the cooked shrimp, creating a vibrant dish that resembles pearls and jade in both color and presentation.
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  Pitted Peach Filled with Red Berries and Osmanthus

  Red haw stuffed with almond slices and served with osmanthus is an exquisite dessert. Fresh hawthorn is made into a jam, mixed with golden-fried walnut kernels, and then sprinkled with fragrant dried osmanthus flowers. The sweet-sour flavor of the hawthorn blends beautifully with the crunchy almonds, while the aroma of osmanthus adds depth and complexity to this dish.
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  Meijin养生佛跳墙

  Meijin Health-preserving Buddha Jumps Over the Wall features premium seafood ingredients such as shark fin, abalone, sea cucumber, and fish maw, combined with chicken, pigeon eggs, and other ingredients. After long hours of slow simmering at low temperature, all ingredients blend harmoniously, resulting in a rich, smooth, and flavorful broth.
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  Meijin Oyster King Ten Heads South African Abalone

  Meijin Oyster King Ten Heads South African Abalone is a high-end seafood dish made with ten South African abalones and oyster king sauce. The abalone has tender meat and rich texture, while the oyster king sauce brings a rich seafood flavor.
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  Mei Jin Braised Shark's Fin

  Meijin Huangfen Da Qunchi is a dish primarily made with shark fins. The preparation involves carefully processing the shark fins and slow-cooking them together with a specially prepared yellow stew sauce until the fins fully absorb the broth, resulting in a smooth and tender texture with a rich, flavorful sauce.
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  Tán's Red-Braised Sea Eight Treasures

  Tanzhuan Red-Braised Sea Eight Treasures: This dish features eight rare seafood ingredients such as abalone, sea cucumber, and shark fin, carefully prepared and slowly braised to perfection. Each seafood is first cleaned separately, then simmered using the red-braising method to fully blend their natural flavors, finally reducing the sauce and plating it elegantly.
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  酸辣乌鱼蛋花汤

  酸辣乌鱼蛋花汤是一道以乌鱼蛋和鸡蛋为主要食材的经典汤品。制作时先将乌鱼蛋切片焯水，锅中烧水加入姜丝、白胡椒粉和适量盐，煮沸后放入乌鱼蛋片，淋入打散的蛋液形成蛋花，最后以香醋和香油调味，撒上香菜或葱花。汤色清亮，乌鱼蛋片爽滑弹嫩，蛋花细腻，口感酸辣开胃，鲜香醇厚，是暖身醒脾的佳品。

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