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Hong Kong Ziliuxiang (Jinliang Branch)

粤菜 · ⭐ 3.7

Shops D25–D27, Meishicheng (Culinary City), Jianhai South Road

Dishes

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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Braised Chicken Feet and Wings

  A Chinese dish made by braising chicken feet and wings in a seasoned broth until tender and flavorful.
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  Bitter Orange Peel Steamed Eel

  A dish featuring fresh eel steamed with bitter orange peel, offering a tender texture and refreshing citrus aroma.
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  Roast Goose Regular

  Roast goose is a dish made from a whole goose, marinated and air-dried before being roasted in a hanging oven. The skin is crispy while the meat remains tender and juicy, typically served with sweet bean sauce or garlic sauce.
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  Pan-fried Chili

  A stir-fried dish made with fresh chilies, lightly pan-fried until slightly charred for a smoky, spicy flavor.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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  Sweet and Sour Prawn

  Fresh large prawns stir-fried with sweet and savory sauce, garlic, and ginger for a rich, umami flavor.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Shunde Wuchang Fish Sashimi

  A traditional Cantonese dish from Shunde, made with fresh carp sliced thin and served raw, typically with ginger, scallions, and sesame oil for a delicate, fresh taste.

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