Close

Tan's Roast Meat (Jingtian Branch)

粤菜 · ⭐ 4.3

Shop 113, Buildings A & B, Kaixuan Haoting, No. 7018 Hongli West Road

Dishes

• 

  Char Siu Rice Plate

  A classic Hong Kong dish featuring marinated pork belly grilled to perfection, served with rice.
• 

  Char Siu and Roast Pork Rice

  A classic Cantonese dish featuring sweet and savory char siu and crispy roast pork served over steamed rice.
• 

  Barbecued Pork Rice

  Char siu rice is made with pork tenderloin, marinated in char siu sauce and then roasted, resulting in tender and juicy meat with a bright red color. It is served with steamed white rice and typically accompanied by stir-fried vegetables or a soft-boiled egg as a side dish.
• 

  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
• 

  Signature Roast Goose Rice

  Signature roast goose rice features a whole roasted goose marinated, air-dried, and then roasted until the skin is crispy and the meat tender. Served with rice and often enhanced with the goose's juices or sauce. Some versions include foie gras or goose intestine as side dishes.
• 

  Roast Duck Rice

  Roast duck rice features a whole duck marinated and roasted in a closed炉, resulting in crispy skin and tender meat. Sliced duck is served over rice with scallions, cucumber strips, and sometimes a secret sauce.
• 

  Roast Suckling Pig (Standard Portion)

  A classic Cantonese dish featuring a young suckling pig marinated and roasted until crispy skin and tender meat, served with sweet bean sauce or plum sauce.
• 

  Roast Goose with Barbecue Pork Rice

  Roast goose and barbecued pork rice is a Cantonese-style main dish featuring succulent roast goose and sweet, glossy barbecued pork, both served over steamed rice.
• 

  Roast Goose Leg Rice

  Roast goose leg rice features a whole goose leg as the main ingredient, marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced or whole roast goose leg, sometimes enhanced with roast goose sauce.
• 

  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.
• 

  Crispy Roast Pork (Regular Portion)

  A classic Cantonese roast pork dish made with marinated pork belly, air-dried and roasted until the skin is crispy and the meat tender and juicy.

Reviews