Jiang Wei · Charcoal Roasted Chicken with Chicken Soup (Nanshan Branch)
小吃快餐 · ⭐ 4.1
1st Floor, Yilida Comprehensive Building, No. 2009, Nanshan Avenue
Dishes
Five-Fingered Fig Chicken PotFive-fingered桃 chicken pot features chicken as the main ingredient, paired with five-fingered桃, ginger slices, and goji berries, slow-cooked in a clay pot. Chicken is blanched to remove odor, then stewed with herbs for rich broth and tender meat.
Five-fingered Mulberry Pigeon StewA nourishing stew made with pigeon and five-fingered mulberry, slow-cooked with goji berries and red dates for a rich, savory flavor.
Jade Girl Ice JellyA refreshing Sichuan dessert made from mung bean starch jelly, served with brown sugar syrup and toppings like peanuts and raisins, known for its smooth texture and sweet taste.
Stone Olive Chicken PotA nourishing chicken stew made with stone olive, chicken, and medicinal herbs, slow-cooked to perfection.
Bitter Melon and Soybean Chicken StewA hearty stew made with chicken, bitter melon, and soybeans, slow-cooked to blend flavors and textures.
Litchi Wood Roasted ChickenA traditional Cantonese dish featuring chicken roasted slowly over litchi wood, resulting in a fragrant, tender, and flavorful meal.