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Yueguang Shao·Jing Cui Shaomu (Zhihui Cheng Store)

粤菜 · ⭐ 3.6

No. 2 Xintai Street, Shop 109

Dishes

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  Barbecued Pork Rice

  Char siu rice is made with pork tenderloin, marinated in char siu sauce and then roasted, resulting in tender and juicy meat with a bright red color. It is served with steamed white rice and typically accompanied by stir-fried vegetables or a soft-boiled egg as a side dish.
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  Ginger and Scallion Poached Chicken Rice

  Steamed chicken rice with ginger and scallions features whole chicken blanched and chilled for tender meat. Skin is crisp, flesh tender, served with ginger slices and scallion segments. Sliced chicken is drizzled with ginger-scallion sauce or dipped in sauce. Rice absorbs the chicken's savory flavor.
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  Torn Chicken

  Shredded chicken is a traditional Chinese dish with chicken as the main ingredient. The chicken is first boiled until cooked, then torn by hand into strips. Finally, it is mixed with a specially prepared seasoning to allow the chicken to fully absorb the aroma of the调料.
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  Braised Duck Head and Neck

  A dish made with duck head and neck, braised or roasted until tender with a rich, savory flavor.
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  Corn and Pork Bone Soup

  A nutritious soup made by slow-cooking pork bones and sweet corn, resulting in a clear, savory broth rich in calcium and collagen.
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  Pepper Pork Stomach Chicken Soup

  Pepper pork stomach chicken soup is made with pork stomach and chicken, simmered with black pepper and ginger. Clean the stomach, blanch it, then cook with chicken until tender, finally adding black pepper for flavor.
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  Bitter Melon and Soybean Stewed Pork Bone Soup

  A nourishing soup made with bitter melon, soybeans, and pork bones, simmered slowly for a refreshing and healthful dish.
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  Lotus Root and Pork Bone Soup

  Lotus root and pork spine soup is a nutritious dish, primarily made with fresh lotus root and pork spine. The preparation involves cleaning the ingredients, cutting the lotus root into pieces, blanching the pork spine, then stewing it together with the lotus root until the broth becomes rich and the ingredients are tender.

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