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Jingu Xuan宣

小吃快餐 · ⭐ 3.3

No. 5, Gu Bu Lane, Fengjian Water Town

Dishes

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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Orleans Chicken Wings

  Oriental chicken wings are made with chicken wings marinated in Orleans seasoning and then grilled, resulting in a crispy skin and tender, juicy meat.
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  Hand-ground Sesame Paste

  A smooth and fragrant paste made from hand-milled black sesame, rich in nutrients and enjoyed warm or cold.
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  Ginger Milk Custard

  A traditional Cantonese dessert made by mixing fresh ginger juice with hot milk, resulting in a smooth, creamy texture with a subtle ginger flavor.
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  Water Town Fish Shred Soup

  Fresh fish meat is deboned and shredded, combined with tofu and bamboo shoots, then slowly simmered into a rich broth. The soup has a clear color, tender fish, smooth texture, and a delicate aroma.
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  Water Village Carp Noodle

  A Cantonese specialty featuring fresh carp fish paste and hand-pulled noodles in a light, savory broth, often garnished with green onions.
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  Fried Shrimp Cake

  Fried shrimp cakes are made from fresh shrimp, starch, eggs, and seasonings. Shrimp is minced and mixed with ingredients, then shaped into patties and deep-fried until golden and crispy.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Pan-fried Mandarin Fish Cake

  A Cantonese classic made from minced mandarin fish mixed with ginger, scallions, egg white, and starch, shaped into patties and pan-fried until golden brown. Tender, flavorful, and aromatic.

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