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Dongjing Restaurant · Cantonese Cuisine

粤菜 · ⭐ 3.7

No. 5-1, Bai'an Highway Industrial Zone

Dishes

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  Dongjing Roast Goose

  A classic Cantonese roast goose dish, made by marinating and roasting a whole goose to achieve crispy skin and tender meat, often served with sweet bean sauce or plum sauce.
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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Nanru Pork Belly

  A Cantonese dish featuring pork belly marinated in fermented tofu and braised until tender, with a rich, savory flavor.
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  Char Siu

  Char siu is made from pork tenderloin, marinated and then roasted in a hanging oven. The marinade typically includes soy sauce, sugar, garlic paste, and five-spice powder to infuse flavor into the meat. During roasting, open flame or charcoal is used to create a crispy, fragrant crust while keeping the inside juicy and tender.
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  Steamed Glutinous Rice Cake

  A traditional Chinese steamed dessert made from glutinous rice flour, often sweetened and filled with red bean paste or nuts.
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  Steamed Grouper

  A classic Cantonese dish featuring fresh grouper steamed with ginger and scallions to highlight its natural freshness and tenderness.
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  Pan-Fried Three Treasures

  A Chinese dish featuring chicken, shrimp, and vegetables pan-fried with a secret sauce until crispy outside and tender inside.
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  Pork Stomach and Fish Skin Stir-Fry

  Main ingredients are pork stomach and fish skin, cleaned, blanched, sliced, then quickly stir-fried with scallions, ginger, garlic, and seasonings for a crisp, tender texture and fresh taste.
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  Baihe Three Fruit Dice

  A refreshing cold dish made with fresh lily bulbs, cucumber, carrot, and green peas, lightly blanched and mixed for a crisp, healthy bite.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Scallion Oil Chicken with Char Siu

  A dish combining tender scallion oil chicken and savory barbecued pork, both prepared with distinct methods for rich flavor.
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  Stir-Fried Scallop with Celery, Snow Peas and Lily Bulb

  A light and elegant stir-fry featuring scallops, celery, snow peas, and fresh lily bulbs—delicate flavors and crisp textures in every bite.
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  Soy Sauce King Pomelo Peel

  Fresh pomelo peel is soaked to remove bitterness, then marinated with soy sauce, sugar, and spices before stir-frying. Crisp texture with a savory-sweet taste and rich sauce aroma.
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  Sweet and Sour Pork Ribs

  A Chinese dish made with pork ribs marinated, fried, and glazed in a sweet and sour sauce, resulting in a crispy texture and balanced flavor.
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  Carpenter Fish Bone Meat Balls

  A Cantonese dish made with carpenter fish bones and minced pork, shaped into balls and steamed for a tender, flavorful bite.

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