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Jingcai Xuan Local Cuisine Restaurant (No. 41 Hongtangyang Building Branch)

农家菜 · ⭐ 3.7

No. 41 Hongtangyang, Jiulong Village

Dishes

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  Three Delicacies Soup

  Three-delicacy soup is made with chicken, pork, and shrimp, enhanced with mushrooms, ham, and greens. After blanching the meats to remove odor, they are simmered slowly in water with salt for a rich, flavorful broth.
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  Cold-Mixed Malan Head

  A refreshing dish made by mixing fresh Malan head with garlic, sesame oil, salt, and sugar for a light and crisp taste.
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  Dried Cauliflower

  A dish made with dried cauliflower stir-fried with garlic and ginger, offering a crisp texture and savory flavor.
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  Appetizer Soup

  A light soup made with seafood, chicken, or pork and vegetables, perfect for stimulating appetite before a 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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  Boiled Freshwater Shrimp

  A Cantonese dish featuring fresh freshwater shrimp boiled in water and served with a light sauce, highlighting the shrimp's natural flavor.
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  Steamed Okra with Soy Sauce

  Steamed okra is a dish featuring okra as the main ingredient. Fresh okra is washed, blanched in boiling water until colored, then drained and served with a seasoning sauce or plain. Simple to prepare, it retains okra's natural flavor and nutrients.
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  Bamboo Shoots Stir-Fried with Chinese Yam

  Bamboo shoots and Chinese yam are stir-fried together for a fresh, healthy dish.
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  Crispy Salted Pig Trotter

  A Chinese dish made by braising pork trotters and frying them until crispy, resulting in a savory, tender texture with a satisfying crunch.
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  Steamed egg custard

  Egg custard is a dish made primarily with eggs, mixed with an appropriate amount of water or broth, then steamed. To prepare it, beat the eggs and mix them with warm water or broth in the correct ratio. Strain the mixture to remove bubbles, pour it into a container, cover with plastic wrap or a plate, and steam over high heat until the egg mixture sets.

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