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Jiu Ba Wu · Oyster Paradise Pigeon Steam Chicken Pot (Yangji Branch)

火锅 · ⭐ 3.9

No. 5, Xintiandi Street, Shop 201

Dishes

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  Dry-Fried Rice Noodles

  A classic Cantonese dish made by stir-frying wide rice noodles with shrimp, beef, or pork offal, seasoned with soy and oyster sauce for a savory, aromatic flavor.
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  Boneless Wild Bighead Fish

  This dish features wild bighead fish as the main ingredient, deboned for easy consumption. The primary cooking methods include steaming, braising, or stewing the sliced or chunked fish. It is typically seasoned with basic ingredients like ginger, scallions, and garlic to highlight the natural freshness of the fish. The resulting dish has tender flesh and a rich broth, emphasizing the original flavor of the ingredient.
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  Steamed Chicken with Clams

  A Cantonese dish featuring tender chicken and fresh clams steamed together to create a savory, aromatic flavor.
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  Clay Pot Rice with Salt, Oil, and Ginger Paste

  Clay Pot Rice with Salt, Oil, and Ginger Paste is a rice-based clay pot dish. Main ingredients include rice, ginger, lard or vegetable oil, and salt. During preparation, washed rice is placed in a clay pot with water. Ginger is grated into a paste and mixed with lard (or oil) and salt to form a sauce. When the rice is half-cooked, the ginger paste is spread evenly over the surface, then covered and simmered over low heat until fully cooked, forming a slightly crispy bottom crust. It is gently mixed before serving.
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  Stone斛 Soup Base

  A clear, mild soup base made from stone斛 and other ingredients, known for its nourishing properties.
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  Steam Chicken with Slices

  A dish of sliced chicken steamed to perfection, tender and flavorful, often served with ginger and scallions.

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