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Xianmiao Roast Chicken (Shiqiao New Village Store)

粤菜 · ⭐ 3.6

Opposite No. 13, Lane 4, Shiqiao Zhong Street

Dishes

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  Five-fingered Mulberry Chicken Soup

  A nourishing soup made with five-fingered mulberry and old hen, slowly simmered for rich flavor and health benefits.
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  Xianmiao Burned Chicken

  A traditional dish made by slow-cooking a whole chicken with secret sauce and spices, resulting in tender, flavorful meat with a glossy red finish.
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  Ice Plum Sauce

  A tangy and sweet sauce made from plums, vinegar, sugar, and honey, commonly used in cold dishes or as a dipping sauce.
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  Braised Pork Rib and Sausage Clay Pot Rice

  A classic Cantonese dish featuring tender pork ribs and savory sausage steamed over rice in a clay pot, creating a fragrant, crispy bottom layer.
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  Fried Pork Snacks

  Fried pork strips are a Chinese dish made from pork tenderloin, marinated, coated in starch or flour, then deep-fried until golden and crispy on the outside, tender inside.
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  Tea Tree Mushroom and Pork Bone Soup

  A nourishing soup made by slow-cooking pork bones with tea tree mushrooms, resulting in a clear, savory broth.
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  Stir-Fried Baby Bok Choy with Garlic

  A simple and healthy dish made by steaming baby bok choy with garlic, resulting in a tender, flavorful vegetable side.
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  Bird's Nest Mushroom Chicken Soup

  A medicinal soup made with black chicken and Cordyceps flower, slowly simmered to create a rich, nutritious broth. Black chicken is high in protein and amino acids, while Cordyceps flower offers tonifying benefits.
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  Pan-fried Yellow Croaker

  Pan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.
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  Taro Sweet Potato Balls

  Taro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.

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