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Je Ya (Long Fu Temple Branch)

粤菜 · ⭐ 4.1

No. 56, Lianfeng Hutong, in front of Longfu Temple

Dishes

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  Stir-fried Chicken with Ginger in Clay Pot

  Zhe Zhe Sha Jiang Walked Chicken is a dish primarily made with free-range chicken and fresh ginger. The free-range chicken has tender meat, while the fresh ginger adds a unique aroma. To prepare, the chicken is cut into pieces and marinated, then quickly stir-fried together with fresh ginger. Finally, an appropriate amount of sauce is added to reduce and create the characteristic 'zhe zhe' sound.
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  Stir-fried Seafood Oyster Pancake

  Stir-fried seafood oyster cake is a dish made primarily with fresh oysters, supplemented by ingredients such as eggs and green onions. The preparation method involves mixing the oysters with the ingredients and then pan-frying them until golden and crispy.
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  Stir-Fried Crispy Intestine

  Zi Zi Cui Chang is a dish made primarily from pork intestines, stir-fried with garlic, ginger, and various seasonings. The pork intestines are carefully prepared to maintain their crisp texture, then quickly stir-fried at high heat with aromatic spices. The sizzling sound produced when the dish is served gives it its name.
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  Stir-fried Water Spinach with Shrimp Paste

  Stir-fried Water Spinach with Shrimp Paste is a specialty dish featuring fresh water spinach stir-fried with a specially prepared shrimp paste. The dish has a bright color, crisp and tender water spinach, and a rich, aromatic shrimp paste flavor. The sizzling sound produced during cooking adds a unique culinary delight.
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  Rongbian Steamed Spare Ribs

  A Cantonese dish featuring pork ribs steamed with ginger, scallions, and soy sauce until tender and fragrant.
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  Steamed Eel with Soy Sauce

  Steamed eel with soy sauce is a Chinese dish made with eel and seasonings such as soy sauce, ginger, and garlic, using steaming as the main cooking method. It has a fresh and tender texture with a salty and aromatic flavor.
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  Hong Kong-style Offal Stew

  Hong Kong-style beef offal is a traditional street food in Hong Kong, primarily made from beef tripe, beef lungs, beef intestines, and other beef offal, slow-cooked with spices and seasonings. During the cooking process, the flavors of various spices penetrate the offal, resulting in a rich taste and tender texture.
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  Beef Offal Soup with Rice Noodles

  Beef offal soup with rice noodles is a soup dish primarily made with beef offal and rice noodles. The beef offal includes parts such as beef tripe, heart, and tongue, which are simmered to create a rich broth. Rice noodles are wide flat rice-based noodles with a smooth texture. Cook the rice noodles in the beef offal soup until tender, then serve with garnishes like cilantro and green onions.
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  Stir-fried Eel with Raw Sauce

  Stir-fried live eel is a dish made with fresh eel as the main ingredient, combined with seasonings such as garlic and ginger, and cooked at high temperature. The eel meat is tender, and during the stir-frying process, it fully absorbs the aroma of the seasonings, resulting in a unique taste.
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  Sun-dried腊味 Bento Rice

  Steamed腊味煲仔饭 is a traditional delicacy made primarily with优质 rice and homemade steamed腊肠. To prepare, cook the rice to about 70-80% doneness, then add sliced steamed腊肠, drizzle a small amount of oil along the edge of the pot, and simmer slowly over low heat. The finished dish is fragrant, with tender meat and rich texture.
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  生滚砂锅虾贝粥

  生滚砂锅虾贝粥是一道鲜香温润的粤式粥品。以优质大米为底，在砂锅中慢火熬煮至米粒开花、粥底绵滑。主要食材包括新鲜大虾、蛤蜊或扇贝等贝类，于粥将成时“生滚”入锅，快速烫熟以锁住鲜甜。粥品口感顺滑细腻，米香充分融合了虾的弹嫩与贝类的清甜，味道咸鲜醇厚，暖胃舒心，是经典的广式养生美味。
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Stir-fried Shrimp with Leek Yellow Rice Noodles

  Stir-fried shrimp and chives rice noodle rolls made with rice batter wrapped around fresh shrimp and chives, steamed until tender. The thin, flexible wrapper encases a savory filling with a smooth, delicate texture. Rice batter is poured into a steaming tray to form the skin, then fresh shrimp and chopped chives are added before rolling and slicing for serving.

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