Jia Chu Zhengpin (Gongzheng Road Head Office)
粤菜 · ⭐ 4.1
No. 98 Gongzheng Road
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
We We ChickenWe We Chicken is made primarily from chicken, braised or stewed to perfection. The meat is tender and flavorful, using chicken thighs or whole chicken with spices such as star anise, cinnamon bark, and Sichuan pepper, slowly cooked to absorb the rich broth flavors.
Pickled Vegetable Steamed Kidney TopA dish featuring pig kidney top steamed with pickled vegetables, offering a savory and slightly spicy taste.
Ganoderma ChickenA nourishing dish made by stewing chicken with ganoderma, known for its delicate flavor and health benefits.
Perilla Pork SausageA Chinese dish made by stuffing pork into pig intestines and steaming with fresh perilla leaves for a fragrant, savory flavor.
Braised Young PigeonA traditional Chinese dish made by slow-cooking young pigeon with soy sauce, sugar, and wine until tender and flavorful.
ShengguaShenggua is a dish made by steaming winter melon with ham and shrimp, resulting in a delicate and fresh flavor.
Chinese mustard greensBok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
Steamed Catfish with Fermented Black Bean SauceA Cantonese dish featuring catfish steamed with fermented black bean sauce, resulting in a tender fish with rich umami flavor.
Sour Cabbage and IntestinesA Chinese dish made with pork intestines and fermented cabbage, simmered together to create a tangy and savory flavor.
Pigeon Kidney Baked RicePigeon kidney baked rice features pigeon kidneys and vegetables baked with rice, creating a rich and savory dish.