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Hongji Deep-Fried Goose Rice (Forestry University Store)

粤菜 · ⭐ 3.7

No. 16 Suojin Wucun

Dishes

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  Barbecue Pork Double Combo Rice

  A flavorful rice dish featuring barbecued pork and a side of egg, served with steamed rice. The pork is tender, sweet, and savory.
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  Shenjing Three-Part Rice Bowl

  A rice bowl featuring succulent roast goose, barbecued pork, and poached chicken, served with a secret sauce over steamed rice.
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  Shenjing Roast Goose Rice

  Deep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
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  Roast Duck Double Combo Rice

  A flavorful rice dish featuring succulent roast duck and a second protein, such as boiled egg or chicken thigh, served over steamed rice.
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  Spicy Chicken Rice

  Spicy chicken rice features tender chicken stir-fried in a secret spicy sauce, served over fragrant rice for a bold, flavorful meal.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Soy Sauce Chicken Rice

  A classic Chinese dish featuring tender chicken simmered in soy sauce and served over rice, offering a rich, savory flavor.
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  Sour Radish

  Suan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
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  Golden Roast Duck Rice

  A premium dish featuring sliced Peking duck served over fragrant rice, with scallions, cucumber, and hoisin sauce for a rich, savory experience.
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  Black Skin Barbecue Rice

  A Hong Kong-style dish featuring succulent pork marinated and roasted until the skin turns black, served over fragrant rice for a rich, savory experience.

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