Close

Yu Jin Lou (Shimao Branch)

特色菜 · ⭐ 4.4

No. 125, Building 10, Chuangfu Century

Dishes

• 

  Homestyle Goose Delight

  A flavorful goose dish made with slow-cooked meat and vegetables, typical of rural Chinese cooking.
• 

  北京片皮烤鸭

  北京片皮烤鸭选用优质北京填鸭，经过腌制、挂炉烤制等工艺制成。鸭子表皮酥脆，肉质鲜嫩，食用时将鸭肉片成薄片，搭配荷叶饼、甜面酱、葱丝和黄瓜条一起卷食。
• 

  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
• 

  Stir-Fried Snails

  Stir-fried snails is a dish featuring snails as the main ingredient, cleaned and stir-fried with garlic, ginger, chili, salt, soy sauce, and cooking wine until fully cooked and flavorful.
• 

  Braised Pork with Taro

  A traditional Chinese dish featuring braised pork belly layered with taro, slow-cooked to perfection for a rich, savory flavor.
• 

  Bamboo Forest Original Chicken Soup

  A delicate chicken soup made with free-range chicken, bamboo fungus, and goji berries, slowly simmered for a fresh and nourishing taste.
• 

  Glutinous Rice Cake

  A traditional Chinese snack made from glutinous rice and cooked rice, pressed into blocks and deep-fried until crispy outside and soft inside, often served with sweet or spicy sauce.
• 

  Imperial Buddha Jumps Over the Wall

  Zhi Zun Fo Tiao Qiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, chicken, duck, pig trotters, and ham. Ingredients are layered in a clay pot with broth and seasonings, then simmered for hours to blend flavors.
• 

  Golden Oatmeal Soup

  A rich and sweet oatmeal soup made with premium oats, red dates, goji berries, and rock sugar, slow-cooked to a smooth consistency.
• 

  Braised Abalone with Pig Trotters

  A Cantonese dish featuring abalone and pig trotters braised in a savory sauce, resulting in tender, flavorful meat.

Reviews