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Ji Shan Zhi Jia. Body Constitution Dietary Health Restaurant (Panyu Shiqi Branch)

粤菜 · ⭐ 3.3

No. 5, Shilian Road (Yongshan Village Section)

Dishes

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  Three-Thread Noodles with Lingzhi Mushroom

  A delicate noodle dish featuring shredded carrots, wood ear mushrooms, and egg threads, served in a broth made from lingzhi mushroom for a fresh and nourishing taste.
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  Salted duck egg

  Salted duck eggs are egg products made by soaking duck eggs in brine or coating them with salt mud. The main ingredients are duck eggs and table salt. During the curing process, which lasts several weeks to several months, the yolks become oily and the whites turn into a semi-solid state, resulting in a unique flavor.
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  Lemon Sichuan Fish with Sauerkraut

  Lemon sauerkraut fish features fresh fish slices cooked with sauerkraut and lemon slices. After boiling in broth or water, lemon adds acidity. The dish offers tender fish and a rich, tangy flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Ginseng Spore Powder Golden Tofu

  Soft tofu infused with ginseng spore powder, gently steamed to preserve nutrients and enhance natural flavor.
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  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
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  Green Olive Stewed Fresh Abalone

  A Cantonese delicacy featuring fresh abalone simmered with green olives, resulting in a clear, savory broth rich in umami.
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  Pan-fried Yellow Croaker

  Pan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.

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