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A Jie Seafood Dap挡

粤菜 · ⭐

No. 12, No. 333, Jinzhong Heng Road

Dishes

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  Five-fingered桃 Root

  Five-finger mulberry root is a traditional Chinese medicinal herb used in soups. Main ingredients include the root of five-finger mulberry, paired with chicken, pork ribs, or bones, slow-cooked in water.
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  Dried Hemp Leaves

  A Chinese home-style dish made from dried hemp leaves, soaked and stir-fried with garlic and chili for a crisp texture and savory flavor.
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  Salt and Pepper Pollock

  A dish made with fresh pollock fish, marinated, deep-fried until crispy, then stir-fried with salt and pepper. The fish is tender inside and crunchy outside, with a savory, slightly spicy 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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  Beef with Mustard Greens

  A Chinese dish featuring tender beef slices stir-fried with fresh mustard greens, seasoned for a savory taste.
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  Braised Lamb with Red Sauce

  A richly flavored dish of lamb slow-cooked in a savory red sauce, tender and aromatic.
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  Medicinal Soup Base

  A nourishing soup base made from medicinal herbs and bones, ideal for health tonics and soups.
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  Braised Pepper with Tiger Skin

  Hǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
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  Iron Plate Frog Legs

  A dish of fresh frog legs stir-fried on a hot iron plate with garlic, ginger, and green peppers, resulting in tender meat and rich aroma.
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  Iron Plate Fish Balls and Spring Onion

  Iron Plate Fish Balls and Spring Onion is a Chinese dish made with fish balls and spring bamboo shoots, stir-fried on a hot iron plate, with a fresh and delicate taste.

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