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Chong Qin Private Kitchen

特色菜 · ⭐ 3.8

No. 9, Lane 2, Jinlun Road, Zhoujia Village

Dishes

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  Kung Fu Soup

  Wok Soup features chicken, pork, or seafood with vegetables like cabbage, carrots, and mushrooms, simmered in broth or water. Ingredients are sliced, blanched to remove odor, then cooked slowly with salt, ginger, and scallions until tender and flavorful.
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  Ancient Method Stewed Goose

  A traditional dish featuring goose slow-cooked with aromatic spices and herbs until tender and flavorful.
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  Skillful Squid Cake

  A dish made from fresh squid and pork mince, hand-formed and pan-fried to a golden crisp, offering a savory and tender bite.
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  Signature Lemongrass-Braised Snakehead with Osmanthus

  A fragrant dish featuring snakehead fish marinated in lemongrass and osmanthus, then gently baked to perfection.
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  Soft Malagao

  A traditional Cantonese steamed dessert made from glutinous rice flour, tapioca starch, and sugar, known for its soft and sweet texture.
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  Special Ancient Method Stewed Goose

  A special stewed goose dish using traditional methods, featuring tender meat and rich flavor.
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  白灼罗氏虾

  白灼罗氏虾是一道以新鲜罗氏虾为主料的菜肴，将虾洗净后放入沸水中快速焯烫至变色，捞出后沥干。通常搭配调制好的蘸料食用，保持虾肉的鲜嫩口感。
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  Red Onion and Bok Choy Salad

  A refreshing cold dish made with fresh bok choy stems and chopped red onions, dressed with salt, sugar, vinegar, and sesame oil for a crisp, savory flavor.
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  Mustard Secret Recipe Soy Sauce Emperor Goose Intestines

  This dish features fresh goose intestines as the main ingredient, meticulously cleaned and processed. The primary cooking method involves quick blanching to retain a crisp and tender texture, then tossed in a special sauce. The sauce is based on premium soy sauce (light soy or specially blended soy sauce), mixed with a secret mustard paste, creating a complex flavor profile that is savory, umami, and slightly pungent. It may be garnished with a small amount of minced garlic, cilantro, or shredded chili for added aroma. The finished goose intestines are crunchy with a rich soy sauce aroma and the unique spicy fragrance of mustard, making it a distinctive cold appetizer.
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  Wild Mushroom Black Garlic Stewed Pork Shank

  A rich stew featuring wild mushrooms and black garlic slowly cooked with pork shank, delivering deep umami flavor and tender meat.
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  Black Pepper Beef Ribs

  Premium beef ribs marinated in black pepper sauce and slow-cooked to tender perfection, offering a rich, savory flavor.
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  Lemongrass Clamp-Baked Osmanthus Eel

  This dish features fresh osmanthus eel as the main ingredient, accompanied by lemongrass, garlic cloves, and ginger slices. The cleaned eel sections and aromatics are placed in a preheated clamp (a lidded clay pot or iron plate) and baked directly from raw under high heat. The method quickly steams the ingredients, locking in freshness. The finished dish has tender meat with the refreshing aroma of lemongrass and the original flavor of the eel.
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  Black Truffle Shunde Stir-Fried Orchard Chicken

  This dish uses free-range chicken from Shunde's local orchards, known for its firm and tender meat. Main ingredients include boneless chicken thigh, fresh black truffle slices, ginger, garlic, and green/red peppers. Prepared using Shunde's 'raw stir-fry' technique: quick frying in a hot wok with cold oil to achieve a crispy exterior and juicy interior. Black truffle is added just before serving to preserve its aroma. The dish features golden chicken pieces with rich truffle fragrance, highlighting original flavors in Cantonese-style stir-fry.

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