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Jinhu Port Cantonese Restaurant (Jianwai Branch)

粤菜 · ⭐ 4.3

No. 21 Jianguomen North Street, International Club Building 1, 1st Floor (next to The St. Regis Beijing)

Dishes

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  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
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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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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Hong Kong-style Yin-Yang

  Hong Kong-style yuanyang is a blended drink combining milk tea and coffee in one cup, with creamy Hong Kong milk tea on top and balanced black coffee at the bottom, creating a striking two-tone effect. Pour coffee first, then slowly add hot milk tea to form layers using density differences.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Jinhu Original Beef Shank Stew

  Jinhu beef brisket stew features beef brisket with carrots, potatoes, and seasonings like soy sauce, cooking wine, star anise, and cinnamon, slowly simmered in a clay pot until tender.
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  Half Jinhu Roast Duck

  Half a Jinhu open-fire roasted duck made from premium duck, marinated and air-dried before roasting. Crispy skin and tender meat retain the duck's original flavor.
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  Fresh Tomato Cheese Baked Pork Chop Rice

  Fresh tomato cheese baked pork chop rice consists of fresh tomatoes, cheese, and baked pork chop, which are combined and served with rice.
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  Fresh Shrimp Wonton Bamboo Noodle Soup

  Fresh shrimp wonton bamboo pole noodles feature handmade thin noodles made by pounding with a bamboo pole, filled with fresh shrimp and pork. The wontons are delicate and elastic, while the noodles are smooth and chewy. Served together in a bowl, often with clear soup or soy sauce.

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