Close

Ju Niu Fang Restaurant · Crossing-the-bridge Guìhuā Fish · Fó Tiào Qiáng · Braised Wild Game in Shunde Style

粤菜 · ⭐ 4.1

Shop 10, Building 2, Lane 2, Daji Central Street

Dishes

• 

  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
• 

  Signature Buddha Jumps Over the Wall

  Signature Fujian dish featuring abalone, sea cucumber, shark fin, fish maw, scallop, pigeon egg, pig trotter, chicken, and ham. Layered in a clay pot with broth and seasonings, slowly steamed for hours to blend flavors.
• 

  Signature Steamed Beef Balls

  A classic Cantonese dish featuring tender beef balls steamed to perfection, seasoned with ginger, scallion, and egg white for a delicate flavor.
• 

  Beef Shank Stew

  Beef brisket stew is a dish primarily made with beef brisket. The preparation typically involves slow-cooking the beef brisket together with spices and seasonings until the meat becomes tender and the broth becomes rich.
• 

  Special Bridge Fish

  Fresh carp is served with tofu, vegetables, and a secret broth. Ingredients are added to hot soup just before eating for a quick cook and tender texture.
• 

  Salt-Baked Chicken Feet

  A Cantonese dish featuring chicken feet cooked in salt, resulting in tender, flavorful meat with a savory aroma.
• 

  Salt-Baked Pigeon

  A traditional Chinese dish made by marinating pigeon in salt and spices, then steaming it to achieve tender, savory meat.
• 

  Bamboo Shark Fish

  Bamboo fish is a freshwater fish with tender flesh, typically cooked by steaming, braising, or making soup. Main ingredients include bamboo fish and seasonings like ginger, scallions, and garlic, with appropriate seasoning added according to taste.
• 

  红豆糕

  红豆糕是一种以红豆为主要原料制成的传统甜点，通常将红豆煮烂后捣成泥，加入糯米粉或粘米粉混合搅拌，再蒸制而成。成品呈浅红色，质地软糯，口感细腻。
• 

  Blossom Carp with Bridge Style

  A delicate dish featuring fresh perch steamed with osmanthus, ginger, and scallions, offering a fragrant and tender taste.

Reviews