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Xing Ye Pai Dang·Guangdong Juncheng Cuisine

火锅 · ⭐ 3.9

No. A14, Dongsi Shitiao, Dongcheng District (near Dongmencang Hutong)

Dishes

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  Savory minced pork eggplant stew

  咸香肉沫茄子煲是一道家常菜，主要食材包括茄子和猪肉末。茄子切成条状，与炒香的肉沫一同慢煲，使茄子充分吸收肉汁，口感软糯，味道浓郁。
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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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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Shunde Public's Fish Skin Noodles

  Shunde Gong's Fish Skin is a traditional dish primarily made from fish skin. The fish skin is carefully processed to remove any fishy odor while maintaining its smooth and slippery texture. It is then mixed with a specially prepared seasoning, allowing the fish skin to fully absorb the flavors, resulting in a unique and fresh aroma.
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  Fish Cake

  Fish cake is a food made by mixing fish meat as the main ingredient with starch, egg white, seasonings, and other additives, then shaping it into a饼 (cake) and steaming or frying it. A common method involves removing bones from fresh fish, mashing it into paste, mixing it with auxiliary ingredients, and then heating it to set its shape.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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