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Dongjiang Ren Jia (Hui Xin West Street South Entrance Branch)

粤菜 · ⭐ 4.0

Ground-floor commercial unit, Building 4, Anyuan Dongli Area 1, Anyuan Road

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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  Braised Mixed Dishes

  Lu Shui Xiao Pin is a cold dish featuring various cooked ingredients such as braised beef, pig trotters, eggs, and tofu skin. Sliced or cubed, they are arranged neatly on a plate and drizzled with pre-made braising sauce.
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  Braised Goose Head

  Braised goose head is primarily made with goose heads. After blanching, the goose heads are slowly simmered in a specially prepared braising liquid, allowing them to fully absorb the rich flavors of the sauce. The meat becomes tender and the taste is deeply flavorful.
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  Barbecued Pork

  Char siu is a dish made by marinating pork tenderloin or梅花肉 (pork shoulder) in a mixture of soy sauce, sugar, oyster sauce, rice wine, and five-spice powder, then roasting it in a hanging oven. The main ingredients are pork and seasonings, with the preparation method involving two steps: marinating and roasting.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Cantonese Roast Duck

  Cantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
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  Cantonese Roast Duck Platter

  Cantonese Roast Duck Platter is a dish mainly made with Cantonese roast duck, which is sliced and arranged on a plate after roasting. The duck meat is tender and juicy, with a crispy skin, usually served with sauce.
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  Huizhou Roast Goose

  Huizhou roast goose is made from whole geese, marinated, air-dried, then roasted in a hanging oven. Seasonings like soy sauce, five-spice powder, garlic, and ginger penetrate the meat; precise heat control ensures a crispy skin and tender, juicy flesh.
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  Spicy Garlic Tofu Paste Water Spinach

  Stir-fried Water Spinach with Fermented Black Beans and Chili Strips is a dish made primarily with water spinach, enhanced with fermented black beans and chili strips. To prepare, wash the water spinach and cut it into segments; slice the chili into thin strips, and crush the fermented black beans. Heat oil in a wok, add the chili strips to stir-fry until fragrant, then mix in the crushed fermented black beans. Finally, add the water spinach and quickly stir-fry until cooked through.
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  Charcoal-Grilled Meat

  Charcoal-grilled meat is made by slicing pork, beef, or lamb, marinating it, and grilling directly over charcoal. The wood charcoal gives the meat a unique smoky flavor with a crispy exterior and tender interior.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.

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