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Xing Ye Jiāo Bāo · Guǎngdōng Xuěndé Cài (Hū Jiē Lóu Diàn)

粤菜 · ⭐ 4.3

Within Hujialou Hotel Parking Lot, 200 meters on foot from Southwest Exit D of Hujialou Metro Station, Chaoyang North Road

Dishes

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  Assorted Braised Delicacies

  A mixed braised dish featuring various ingredients like pig trotters, chicken wings, eggs, dried tofu, and seaweed knots, slowly simmered in a seasoned broth to absorb rich flavors.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Salted Fish and Pork Minced Eggplant Stew

  咸鱼肉沫茄子煲 is a dish featuring eggplant and salted fish minced meat. Eggplant slices are stewed with fried salted fish and minced meat, absorbing the savory flavor and becoming soft and tender. Typically, eggplant is pan-fried or blanched first, then stir-fried with salted fish bits and minced meat, seasoned and simmered until flavorful.
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  Stir-fried Water East Mustard Greens

  Stir-fried Water East Mustard Greens is a Cantonese dish made with Water East Mustard Greens stir-fried in hot oil. The dish retains the fresh and tender texture of the mustard greens, combined with garlic and seasonings for a fragrant and refreshing taste.
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  Sizzling Crispy Intestine

  Stir-fried crispy fresh pork intestines is a dish made primarily with fresh pork intestines, stir-fried quickly with garlic paste, ginger paste, and a special sauce. The intestines are carefully prepared to maintain their crisp and refreshing texture, blending perfectly with the aromatic garlic and ginger to create a uniquely flavorful and fresh taste.
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  Fried Fresh Milk

  Daliang fried fresh milk is a dessert made primarily from milk, eggs, and starch. Mix milk with egg liquid, add starch, stir well, pour into molds, steam to form a milk jelly, cool, cut into pieces, coat lightly with starch and flour, then deep-fry until golden and crispy.
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  Cantonese腊味 Fried Rice

  Dim sum-style腊味炒饭 is made with sausage, cured meat, rice, eggs, and green peas. Slice the腊味, scramble the eggs, and separate leftover rice. Heat oil, stir-fry腊味, add eggs, then mix in rice. Finally, add green peas for flavor and stir until each grain is distinct.
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  Jackie Chan's Signature Braised Chicken

  Master Wong's signature braised chicken features chicken with ginger, scallions, and garlic, seasoned with soy sauce, cooking wine, and sugar, slowly simmered to tender meat and rich broth.
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  Steam-cooked Zhanjiang Chicken

  Steam-baked Zhanjiang chicken is a dish primarily made with Zhanjiang chicken, prepared by steaming. The meat of Zhanjiang chicken is tender and fresh, retaining its original flavor after steaming, and paired with a specially crafted seasoning to create a unique taste.
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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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  Stuffed and Pan-Fried Chili Peppers

  A Chinese home-style dish where fresh chili peppers are stuffed with seasoned meat and pan-fried until golden, offering a savory and tender bite.
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  White-Scalded Zhanjiang Chicken

  A classic Cantonese dish made by boiling fresh chicken and serving it chilled, with a savory sauce made from ginger and scallions.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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