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Lao Hai Ji Shunde Roast Goose (Gaoming Branch)

粤菜 · ⭐ 3.2

Jiafu Building

Dishes

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  Ginger and Scallion Poached Chicken

  A classic Cantonese cold dish made by poaching chicken in water, then chilling it to retain tenderness, served with ginger and scallions for a fresh, aromatic flavor.
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  Oil-oozing Salted Duck Egg

  Salted duck eggs are preserved in brine, made from duck eggs and salt. Fresh eggs are soaked in concentrated salt water, sealed, and aged for weeks to months until the yolk becomes soft and oozes oil, while the white turns translucent with a savory taste.
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  Zhanjiang Boiled Chicken Leg Rice

  Zhanjiang boiled chicken leg rice features tender chicken legs poached in water, served over steamed rice with a savory dipping sauce.
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  Chaozhou Braised Goose

  A classic Cantonese dish featuring tender goose meat braised in a fragrant, spiced broth made with traditional Chinese herbs and spices.
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  Rose Soy Sauce Chicken Leg Rice

  A savory dish featuring tender chicken legs braised in a fragrant blend of rose wine and soy sauce, served over steamed rice.
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  Roast Duck

  Freshly roasted duck made from premium duck, marinated, air-dried, and oven-roasted to achieve crispy skin and tender meat.
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  Honey Glazed Roasted Chicken Wings

  The main ingredient of this dish is chicken mid-joint wings. The wings are washed, scored for better flavor absorption, and marinated with basic seasonings like soy sauce, cooking wine, ginger, and garlic. They are then roasted in an oven or air fryer, brushed during cooking with a honey glaze made from honey and light soy sauce, until the surface turns an appealing reddish-brown and the meat is fully cooked. The result is wings with a slightly crispy exterior and tender, juicy meat.
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  Golden Award Roast Goose

  A classic Cantonese roast dish made from premium goose, marinated, air-dried, and roasted to perfection for crispy skin and tender meat.

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