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Tian Ting Cantonese Restaurant · Fusion Cuisine (Pujiang Store)

粤菜 · ⭐ 4.4

No. 139 Jiangheng West Road

Dishes

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  Five-Spice Beef

  Five-spice beef is a dish made by stewing beef with five spices: star anise, cinnamon, Sichuan pepper, cloves, and fennel. Beef is cut into pieces, blanched to remove odor, then slowly cooked with spices and seasonings until tender and flavorful.
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  Peking Roast Duck

  Beijing Roast Duck uses premium Peking duck, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, scalded, coated with sugar water, dried, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks for wrapping.
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  Stir-Fried Beef Hor Fun

  A classic Cantonese stir-fried noodle dish made with beef slices, rice noodles, and vegetables, quickly cooked to achieve a tender and fragrant flavor.
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  Taizhou Tofu

  TaiZhou tofu is a dish featuring soft tofu as the main ingredient, often paired with minced pork, shrimp, or mushrooms. It's prepared by pan-frying or stewing, where tofu cubes are first lightly fried until golden, then simmered with seasonings and ingredients to absorb the flavorful broth.
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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Fried Pollock

  Fried Pollock is a dish made primarily with pollock, which is deep-fried. The fish meat is crispy on the outside and tender on the inside, with a delicious taste.
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  Zhanjiang Steamed Chicken

  Zhanjiang white-cut chicken uses fresh chicken, blanched and quickly cooled to keep the meat tender and firm. Local free-range chicken is typically used, sliced and served with ginger-scallion dipping sauce.
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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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  Sauce-Flavored Three-Dish Platter

  A cold dish featuring chicken breast, duck gizzard, and shrimp marinated in fermented rice wine sauce, offering a fresh and aromatic taste.
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  Purple Yam

  A healthy dish made from purple yam, steamed or boiled and served as is, with a soft and sweet taste.
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  Shanghai-style smoked fish

  Old Shanghai smoked fish is a traditional dish made from mandarin fish or grass carp, prepared by marinating, frying, and braising. The fish is first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared braising sauce to enhance its rich taste.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Ginseng Mushroom Stewed Free-range Chicken

  Chicken stewed with ginseng mushrooms, tender meat and rich aroma, a nourishing dish.

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