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Xin Yue Ji Shun De Cai (Jingguo Store)

粤菜 · ⭐ 4.7

No. 7, Jianguomen South Street

Dishes

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  Bitter Melon and Pork Rib Soup

  Bitter melon and pork rib soup is a refreshing dish, primarily made with bitter melon (bitter gourd) and pork ribs. The preparation typically involves stewing the pork ribs until they are about 70-80% cooked, then adding diced bitter melon and continuing to stew until fully cooked through, followed by seasoning.
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  Stir-Fried Bullfrog Clay Pot

  Stir-fried bullfrog stew features bullfrog with onions, green and red peppers, seasoned with ginger, garlic, and fermented black beans, cooked in a clay or iron pot using high heat for quick cooking to retain tenderness and aroma.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Charcoal-Grilled Zhanjiang Oysters

  Grilled Zhanjiang oysters made with fresh Zhanjiang oysters, grilled directly over charcoal to keep the meat tender and fragrant. Typically served with garlic, chili, and onion for enhanced flavor.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Crispy Shrimp Red Rice Noodle Roll

  Crispy shrimp red rice noodle rolls are wrapped in red rice noodles, with tender shrimp inside. The outer layer is fried to a golden crisp, offering a rich and layered texture.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Shunde Pork Offal Rice Porridge

  Shunde pork offal rice porridge is made with pork offal (such as liver, lungs, and kidneys) and rice. After cleaning and slicing the offal, it's cooked with washed rice until the grains are soft and the porridge thick. Ginger slices are added to remove odor, and a pinch of salt may be included for flavor.
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  Shunde Mother's Double-Curd Milk

  Shunde Old Mother's Double Skin Milk is a traditional dessert made primarily from fresh milk, sugar, and egg whites. First, milk is boiled and then cooled to form the first layer of milk skin. The milk beneath this skin is then poured out, mixed with sugar and egg whites, and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked.
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  Fresh Egg Rice Noodle Roll

  Fresh egg rice noodle rolls made from rice batter, steamed into a thin, smooth skin. Eggs are added during steaming for a tender, elastic texture. Fillings typically include shrimp, beef, or barbecued pork, finished with soy or oyster sauce for a delicate, flavorful bite.
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  Fresh Shrimp Egg Rice Noodle Roll

  Fresh shrimp egg rice noodle roll is a Guangdong specialty snack, made by wrapping fresh shrimp and stir-fried eggs in a thin rice flour wrapper. After steaming, the rice noodle skin becomes transparent and elastic, with a tender and delicious filling.

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