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Ruiding Stewed Dishes Private Kitchen

特色菜 · ⭐ 4.0

No. 518, Huishui Road, Building No. 1 (near Northwest Gate 1)

Dishes

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  冰淇淋山药

  冰淇淋山药是一道以山药为主要食材，经过蒸熟后捣成泥状，再与冰淇淋混合制成的甜品。山药泥与冰淇淋融合，口感细腻，冷热交替，具有独特的风味。
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  Pickled Turnip with Snail Slices

  A cold dish made with pickled turnip slices and tender snail slices, seasoned with garlic, chili oil, and vinegar for a crisp, tangy flavor.
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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Signature Chaozhou Seafood Congee

  A rich and flavorful congee made with fresh seafood such as shrimp, fish, and shellfish, slow-cooked with rice for a smooth, savory taste.
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  Signature Bird's Nest Chicken

  Signature Bird's Nest Chicken features chicken and bird's nest as main ingredients. The chicken is slowly stewed until tender, while the bird's nest is soaked beforehand and then simmered together with the chicken over low heat, allowing the bird's nest to fully absorb the rich flavor of the chicken and create a deeply flavorful broth.
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  Spicy麻 Chicken with Sichuan Peppercorns

  Spicy麻 chicken is a dish made with Qingyuan chicken, boiled and sliced, then mixed with Sichuan pepper, chili, scallion, ginger, and garlic. The chicken is tender, with a prominent numbing-spicy flavor and a refreshing taste.
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  Jellyfish and Chinese Cabbage Stew

  A dish featuring jellyfish and Chinese cabbage stewed together, offering a refreshing and savory taste.
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  Chao Shan Seafood Congee

  Chao Shan seafood rice porridge is made by cooking rice with fresh seafood like shrimp, crab, and fish slices. First, rice is simmered into a thick porridge, then seafood is added and cooked until tender, preserving the seafood's freshness and the porridge's smooth texture.
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  Steamed Qingyuan Chicken

  White-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Clay Pot Fish Head

  砂锅碟鱼头 is a dish made with fresh fish head, tofu, ginger slices, green onions, and other ingredients, slowly stewed in a clay pot. The fish head is marinated and cooked with the ingredients in broth or water until tender and flavorful.
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  Braised Radish with Meat Sauce

  Braised radish with meat sauce is a dish made primarily from white radish and pork. Cubed radish is stewed with fatty or lean pork, seasoned with soy sauce, sugar, and cooking wine, then slowly simmered until the radish is tender and infused with rich meat flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Steamed腊味 with Lychee Taro

  A Cantonese dish featuring steamed腊味 (cured pork) and lychee taro, combining savory smokiness with sweet, soft tubers.
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  Candied Tangerine Peel Baked Yellow Croaker

  Yellow croaker marinated in candied tangerine peel sauce and baked until tender, with a fragrant citrus aroma.
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  Qingdao Old Fried Pork

  A traditional Shandong dish made by marinating pork belly, coating it in starch batter, and deep-frying until golden and crispy.

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