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Jingming Hotel Chinese Restaurant · Cantonese Cuisine · Tea Pastries · Banquets

粤菜 · ⭐ 3.8

No. 28 Yutian Road, 3rd Floor, Building 2, Lianfeng Building

Dishes

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  Chopped Chili Fish Head

  Steamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Zhanjiang Steamed Chicken

  Zhanjiang white-cut chicken uses fresh chicken, blanched and quickly cooled to keep the meat tender and firm. Local free-range chicken is typically used, sliced and served with ginger-scallion dipping sauce.
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  Spicy Chicken Feet and Beef Tripe Mix

  A spicy cold dish featuring tender chicken feet and crunchy beef tripe, marinated in a bold blend of Sichuan spices and herbs.
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  Golden Special Flatbread

  A traditional Chinese flatbread made with flour, eggs, and oil, pan-fried until golden brown for a crispy exterior and soft interior.
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  Pork Trotter

  Pig trotters are blanched, then simmered with seasonings like soy sauce, cooking wine, ginger slices, and green onions until tender and flavorful.
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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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  Stuffed Tofu Pot

  A Chinese dish featuring stuffed tofu with minced meat or shrimp, simmered in a pot with vegetables for a rich, savory flavor.

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