Guangdong Zhanjiang Anpu Chicken Leisure Restaurant (Ge Village Branch)
小吃快餐 · ⭐ 3.7
No. 13 Ge Cun Road, Comprehensive Building, 1st Floor, Unit 6-2
Dishes
Anpu White-Cut ChickenA classic Cantonese dish made by poaching fresh chicken in cold water, then chilling it to retain tenderness, served with ginger and scallion sauce for a delicate flavor.
Anpu Chicken Ginseng SoupA nourishing soup made with chicken and American ginseng, slowly simmered to extract rich flavors and health benefits.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Mixed Fish and Mushroom TofuA Chinese dish featuring mixed fish, mushrooms, and tofu, gently simmered to create a rich, savory flavor.
Clay Pot Baked ChickenA Cantonese dish featuring chicken slow-cooked in a clay pot with ginger and scallions, resulting in tender, flavorful meat.
Steamed Duck in White SauceA classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
Stir-fried Sweet Potato Leaves with GarlicStir-fried sweet potato leaves with garlic is a home-style dish using sweet potato leaves and garlic as main ingredients. Wash and dry the leaves, chop garlic into paste. Heat oil in a pan, stir-fry garlic until fragrant, then quickly stir-fry the leaves until soft, season and serve.
Iron Plate IntestinesA Chinese dish featuring cleaned pork intestines stir-fried quickly on a hot iron plate with onions and peppers, delivering a savory and aromatic flavor.
Chicken Offal SoupA savory soup made with chicken offal such as gizzards, liver, and hearts, simmered with ginger and scallions for a rich, flavorful broth.
Chicken Oil RiceChicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.