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Dongjiang Fish Village (Huangqi)

粤菜 · ⭐ 4.5

Floors 1–2 and 6, Nos. 96–98 Boqi Road, Huangqi Bi Chong

Dishes

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  Dongjiang White-Cut Chicken

  A traditional Cantonese dish made with fresh chicken poached in water and chilled to achieve tender, flavorful meat, served with ginger-scallion sauce.
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  Dongjiang Salt-Baked Chicken

  A traditional Hakka dish from Guangdong, made by marinating chicken in salt and spices, then steamed in hot salt to achieve tender, flavorful meat.
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  Dongjiang Tofu Hot Pot

  Dongjiang tofu pot features soft tofu with pork belly, mushrooms, and carrots, slow-cooked in a clay pot. Tofu is blanched first, then combined with marinated pork and rehydrated mushrooms, simmered in broth or water to blend flavors.
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  Traditional Char Siu Pastry

  Traditional char siu pau features a flaky pastry wrapped around minced char siu pork, with a layered oil-based crust and savory filling. Baked until golden, it offers a crispy exterior and rich inner flavor.
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  Lingnan Crispy Pastry Custard Tart

  A fusion dessert blending Cantonese tradition with Western baking, featuring a crispy pastry shell and smooth egg custard filling.
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  Sandy Ginger Salt-Baked Pigeon

  A Cantonese classic dish featuring young pigeon marinated with sand ginger and salt, then steamed in hot salt to achieve tender, aromatic meat.
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  Stone-milled Pork Sausage

  A traditional Chinese sausage made from finely ground pork using a stone mill, seasoned and steamed for a tender, flavorful result.
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  Sweet and Savory Pork Ribs with Potatoes

  A savory dish featuring pork ribs and potatoes simmered in a sweet and savory sauce, resulting in tender meat and soft, flavorful potatoes.
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  Crispy Pork Elbow

  Crispy pork knuckle is made from pork knuckles that are marinated and then roasted. The outer skin becomes golden and crispy, while the inner meat remains tender and juicy, paired with a specially crafted seasoning to create a unique flavor.
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  Litchi Wood Roast Goose

  A classic Cantonese roast dish featuring goose marinated in secret sauce and roasted over litchi wood for a fragrant, crispy skin and tender meat.
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  Dried Vegetable and Pork Rib Porridge

  A savory Cantonese porridge made with dried vegetables and pork ribs, slow-cooked to a rich, comforting consistency.
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  Tangerine Peel Beef Balls

  Chenpi beef balls are made by mixing fresh beef with chopped Chenpi and ginger, then forming into meatballs and steamed or boiled. The beef balls are chewy, with Chenpi adding a unique aroma.
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  Braised Abalone Sauce Tofu Skin Rolls

  Tofu skin rolls filled with seasoned stuffing and topped with rich abalone sauce, steamed to perfection for a savory, satisfying dish.

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