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Jiasheng Grand Hotel Restaurant

粤菜 · ⭐ 3.7

Huyue Forest Plaza Phase II

Dishes

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  Chicken Feet and Pork Ribs Combination

  A dish combining chicken feet and pork ribs, braised or stewed to tender perfection with rich flavor.
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  Peking Roast Duck

  Beijing Roast Duck uses premium Peking duck, roasted in a挂炉. After slaughter, the duck is cleaned, inflated, scalded, coated with sugar water, dried, then roasted over fruitwood charcoal to achieve crispy skin and tender meat. Served sliced with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks for wrapping.
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  Jiasheng Yipin Bao

  Made with selected pork, scallions, and mushrooms, hand-rolled and steamed. Soft wrapper with savory, juicy filling and rich texture.
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  Signature Char Siu Bao

  A classic Cantonese dim sum, featuring a soft bun filled with sweet and savory barbecued pork, steamed to perfection.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  Soup Dumpling

  Shaomai is a traditional Chinese dim sum made with flour wrappers filled with pork, shrimp, or vegetables, steamed to perfection. It features thin skins and generous fillings, shaped like flower buds, typically served steamed in bamboo baskets.
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  Steamed Pork Balls in Boiling Water

  A Cantonese dish featuring tender pork balls poached in boiling water and lightly seasoned with soy sauce and sesame oil.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Bamboo Shoot Mushroom Dumplings

  Bamboo shoot mushroom dumplings are made with a filling of bamboo shoots and assorted mushrooms, steamed in delicate wrappers for a fresh, savory taste.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy BBQ Pork

  Crispy BBQ Pork is made by marinating pork belly, drying it, then roasting until the skin becomes crispy while the meat stays tender and flavorful.
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  Shrimp Crystal Dumplings

  Shrimp crystal dumplings feature fresh shrimp and pork filling wrapped in translucent dough, steamed to perfection for a delicate, tender bite.
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  Yuan Yang Qing Cai

  A Chinese dish featuring bok choy stir-fried in two different styles—one side lightly sautéed, the other seasoned with garlic or oyster sauce for contrasting flavors.
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  Pigeon

  Pigeon is a common poultry ingredient, usually using squab or adult pigeon. Common cooking methods include stewing, braising, roasting, or steaming, often with ginger, scallions, and cooking wine to remove fishy odor and enhance aroma. Some recipes add goji berries or red dates to improve flavor.
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  Black Truffle and Rice Stir-Fried Lobster

  Stir-fried lobster with black truffle and rice, featuring fresh lobster, black truffle, and rice, cooked using quick stir-frying to highlight seafood freshness and truffle aroma.

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