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Yue Pin Ju · Pig's Trotter Chicken Soup (Xianghu Branch)

火锅 · ⭐ 4.4

No. 1, Jinsha Yidu, Jinsha Avenue

Dishes

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  Young Pigeon with Milk

  Young squab is a dish featuring tender young pigeons, typically marinated and then roasted or steamed. The meat is delicate, enhanced by seasonings like soy sauce, cooking wine, and ginger slices. Some recipes add green onions and garlic for extra aroma.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong-style Barbecue Pork

  Hong Kong-style barbecued pork is made from pork tenderloin, marinated with soy sauce, sugar, oyster sauce, honey, and five-spice powder, then grilled. The meat is tender and juicy, with a glossy red surface and a honey-like aroma.
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  Hong Kong-style Clay Pot Rice

  Hong Kong-style clay pot rice is made with rice base, adding ingredients like sausage, pork, chicken or ribs, slowly stewed in a clay pot. A crispy rice crust forms at the bottom, served with greens and sauce for rich flavor.
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  Stewed Chicken in Pig's Trotter

  A traditional Chinese stewed dish where chicken is wrapped in pig's stomach and slowly cooked with medicinal herbs for a rich, nourishing broth.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Bamboo Sugar and Water Chestnut Drink

  Bamboo sugarcane lotus root drink is a sweet and nourishing beverage made primarily from bamboo sugarcane and lotus root. The preparation is simple: cut the bamboo sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer until the broth thickens. Finally, strain to obtain the clear liquid.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Classic Pig's Trotter Chicken Stew

  Classic Pig's Trotter Chicken is a nutritious dish primarily made with pig's trotter and chicken. The preparation typically involves stewing the pig's trotter and chicken pieces together until the meat becomes tender and the broth rich. This dish combines the savory flavor of pig's trotter with the delicate texture of chicken.
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  Shunde Fried Tofu Skin

  A traditional Guangdong snack from Shunde, made by wrapping meat or vegetables in tofu skin and deep-frying until crispy and golden.
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  Steamed Chicken Feet in Oyster Sauce

  Chicken feet are blanched, then steamed with soy sauce, ginger slices, and green onions to absorb the rich flavor, resulting in a soft and chewy texture.

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