Close

Longji Kejia Wang (Hengmingzhu Financial Tower Branch)

粤菜 · ⭐ 4.8

1st Floor, Jiayinghua Building, Longjing 2nd Road, Xin'an Subdistrict

Dishes

• 

  Three-Cup Intestines

  Three-cup intestine is a dish featuring pork intestines as the main ingredient, simmered with rice wine, soy sauce, and sesame oil to make the intestines flavorful and tender. Garlic, ginger, and holy basil are typically added for enhanced aroma.
• 

  Salted Vegetable Stir-fried Intestine

  A traditional Chinese dish made by stir-frying pork intestines with salted vegetables, resulting in a savory and aromatic flavor.
• 

  Hakka Pork Soup

  A traditional Hakka dish featuring pork simmered with ginger and scallions to create a clear, savory broth with tender meat.
• 

  Salt-Braised Hakka Chicken

  客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
• 

  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
• 

  Mountain and Water Tofu Pudding

  A delicate soup dish made with soft tofu and vegetables, simmered slowly to absorb flavors, offering a smooth texture and elegant presentation.
• 

  Stir-fried Sichuan-Style Spicy and Sour Intestine

  Pork intestine is cleaned, blanched, sliced, and stir-fried quickly with green and red peppers and garlic. The dish has a crisp texture and strong sour-spicy flavor, highlighting Sichuan cuisine.
• 

  Nourishing Clear-Stewed Chicken

  A nourishing chicken dish made by slow-cooking chicken with medicinal herbs like goji berries, red dates, and astragalus for a clear, flavorful broth.
• 

  Shengshu Di Wu Hua Guo Long Gu Tang

  A nourishing soup made with pork bones, fresh and processed rehmannia root, and figs, simmered for a rich, savory flavor.
• 

  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.
• 

  Boiled Beef Tripe

  A Cantonese cold dish made by briefly boiling beef tripe and serving it with soy sauce and garlic, offering a crisp texture and mild flavor.
• 

  Homemade Coarse Grain Steamed Bun

  Made from a blend of coarse grains such as millet, cornmeal, and oats, fermented and steamed. Soft and slightly chewy with a natural grain aroma, no added sugar or seasonings.
• 

  Scallion Oil Chicken

  Scallion oil chicken is a traditional dish primarily made with chicken and scallions. The preparation involves boiling the chicken until cooked through, then drizzling it with a scallion oil sauce made from scallions, oil, and seasonings, allowing the chicken to fully absorb the aromatic scallion flavor and achieve a unique texture.

Reviews