Golden Phoenix Buffet
56A Kenmount Rd A1B 1W3 St. John's, Newfoundland and Labrador, NL, Canada

New Year is the time or day at which a new calendar year begins and the calendar's year count increments by one. Many cultures celebrate the event in some manner, and the 1st day of January is often marked as a national holiday. In the Gregorian calendar, the most widely used calendar system today, New Year occurs on January 1 (New Year's Day). This was also the first day of the year in the original Julian calendar and of the Roman calendar (after 153 BC). During the Middle A...ges in Western Europe, while the Julian calendar was still in use, authorities moved New Year's Day, depending upon locale, to one of several other days, including March 1, March 25, Easter, September 1, and December 25. Beginning in 1582, the adoptions of the Gregorian calendar has meant that many national or local dates in the Western World and beyond have changed to using one fixed date for New Year's Day, January 1. Other cultures observe their traditional or religious New Years Day according to their own customs, sometimes in addition to a (Gregorian) civil calendar. Chinese New Year, the Islamic New Year, the traditional Japanese New Year and the Jewish New Year are the more well-known examples. India and other countries continue to celebrate New Year on different dates. WE ARE OPEN IN DEC 31ST AND JAN 1ST ONLY FOR TAKEOUT. DINE-IN SERVICE WILL BE CLOSED DUE TO THE EXTREME VOLUME OF ORDERS. WE ARE STILL OPEN FROM 11AM TO 10PM. HAPPY NEW YEAR 2021, STAY SAFE! GOLDEN PHONENIX RESTAURANT 56 KENMOUNT RD

Sweet and sour pork ribs are a representative traditional dish with a sweet and sour taste. It uses fresh pork ribs as the main ingredient, the meat is fresh and tender, and the color of the finished dish is red and shiny. "Sweet and sour" is a flavor that all major Chinese cuisines have. The sweet and sour pork ribs originated in Zhejiang and is a typical Zhejiang dish. The authentic sweet and sour pork ribs are very particular about the methods and ingredients. Generally, t...he ribs and ribs are used. The pork ribs need to be removed from the blood, drained and marinated for the flavor, then coated with flour and deep-fried until the surface is golden and crispy. Take out for later use. After the sugar color is obtained, the ribs are fried in the pan, and finally topped with rice vinegar for a sweet and sour flavor. Rice vinegar must be used here. The taste of old vinegar is too strong and affects the taste! The ingredients used in Shanghai cuisine are simply sweet and sour. Tomato sauce is used in the taste. This is also the characteristic of Shanghai cuisine. Zhejiang cuisine is rich in materials, exquisite, and full of color, fragrance and flavor. Sichuan cuisine is the best choice for sweet and sour pork ribs. Pair with sugar, salt and vinegar. The sauce for sweet and sour pork ribs is only Shanghai dishes with tomato sauce. Shanghai dishes have a lighter taste, while Zhejiang dishes and Sichuan dishes are more important. The sweet and sour pork ribs of Shanghai cuisine and Zhejiang cuisine are cooked dishes, while the sweet and sour pork ribs in Sichuan cuisine is a well-known cold dish in Sichuan. It uses a deep-fried cooking method. It belongs to the sweet and sour taste, with amber oily, dry aroma and moisturizing. It is sour and mellow, it is a good appetizer or appetizer. Very much loved by the Chinese people. Huaiyang cuisine’s sweet and sour pork ribs combines the characteristics of Zhejiang cuisine and Sichuan cuisine in technique, and combines the characteristics of Shanghai cuisine in taste. It is seasoned with sweet and sour, onion and garlic, and stir-fried with oil. The history of sweet and sour pork ribs made in Huaiyang cuisine Shorter than the other three cuisines.

Good afternoon dear, hope you are enjoying the great weekend. We are introducing sweet pork dishes today. Pineapple Sweet and sour pork, also known as Golo meat. It is a famous dish of Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. Cantonese chefs mix the boned meat with seasoning and starch to make big meatballs. They a...re fried in a frying pan until they are crispy with sweet and sour marinade. The taste is sour and sweet, which is welcomed by Chinese and foreign guests. The history of sweet and sour pork ribs is relatively old, and now it has been renamed as "ancient meat" after restructuring. Foreigners are inaccurate in pronunciation, and often call "ancient meat" "sweet pork", because it has elasticity when eating and a sound when chewing meat, so these two terms have coexisted for a long time. This dish enjoys a high reputation at home and abroad. The common one on the market is sweet and sour pork with canned pineapple. See more

GREAT NEWS ALL YOU CAN EAT STARTS NEXT MONDAY OVER 50 DISHES WITH ALL YOUR FAVORITES ... GOLDEN PHOENIX RESTAURANT 11 AM TO 9 PM. EXPECTING YOUR VISIT!!! 56 KENMOUNT RD

Pan-fried dumplings are one of the characteristic traditional snacks in northern China. They are made into dumplings with flour and meat fillings as the main ingredients. They are then fried and made. The fried dumplings have a crisp yellow surface and a crispy taste. We are open from 11 am to 9 pm everyday for dine in and take out services. Golden Phoenix Restaurant ... 56 Kenmount Rd

Golden Phoenix Restaurant, we are providing Special Dinner menu to celebrating our Mid-Autumn Festival. Festival Special Dinner from Dinner for 2 to Dinner for 7 as follow: Dinner for 2 is $29.99 including... Three sliced salad Chongqing Spicy Chicken 2 Steamed Rice or 2 Pops(Please set up options for customer to choose here) 2 Fortune Cookies Dinner for 3 is $44.99 including Spiced Pork Feet Yuxiang Shredded Pork Stir fried green beans 3 steamed rice or 3 pops 3 fortune cookies Dinner for 4 is $64.99 including Hot and sour pork ear Seaweed salad Chongqing spicy Chicken Salt and pepper pork ribs Stir fried green beans 4 steamed Rice or 4 pops 4 fortune cookies Dinner for 5 is $79.99 including Spicy fried bean curd Hot and sour pork ear Yuxiang Shredded Pork Slobber Chicken Stir fried green beans Twice cooked pork 5 steamed rice or 5 pops 5 fortune Cookies Dinner for 6 is $94.99 including Spiced pork feet Spicy beef Bean curd stick salad Chongqing Spicy Chicken Twice cooked pork Roasted duck Stir fried green beans 6 steamed rice or 6 pops 6 fortune cookies Dinner for 7 is $119.99 including Bean curd stick salad Slobber chicken Spiced pork feet Seaweed salad Roasted duck Salt and pepper pork ribs Cumin lamb Stir fried green beans 7 steamed rice or 7 pops 7 fortune cookies We are opening from 11 am to 9 pm everyday for dine in and takeout services. Expecting your visit! Have a great weekend!

Braised eggplant is a special traditional dish with a long history, this dish is the finest of vegetarian dishes. Belongs to mass food. In the vegetarian chapter of "Qi Min Yao Shu", Jia Si Xie, the prefect of Gaoyang in the Northern Wei Dynasty, recorded the method of burning eggplant. Wen Ji: "The method of eggplant: if you fail to use it, it will not be good. Use a bamboo knife and bone knife to break it, use iron to reduce the black, and the soup butterfly to remove th...Continue reading

Yuxiang eggplant is a dish, one of the traditional specialties of Sichuan Province. It belongs to the more representative fish-flavoured famous dishes in Sichuan cuisine. Szechuan cuisine of Yuxiang series, the most important supplementary ingredient of Pixian Douban. The main ingredients are cooked with Pixian watercress and other seasonings. The flavor is thick and long, the aftertaste is lingering, and the aftertaste is endless, so it is called the aftertaste. Before the 1...970s, the name "Yuxiang Eggplant" was written on restaurant menus. Dishes history According to legend, there was a businessman’s house in Sichuan a long time ago. The people in their family like to eat fish and are very particular about seasoning, so when they cook fish Put some onions, ginger, garlic, wine, vinegar, soy sauce and other seasonings to remove the fishy taste. One night, when the hostess in this family was frying another dish, in order not to let the ingredients go to waste, she put all the leftover ingredients from the last fish-cooking in this dish. At the time, she thought This dish may not taste very good, maybe the man in the family is not easy to confess when she comes back. When she was in a daze, her husband went home from business. The husband didn’t know if it was because of his hunger, he still felt that the bowl of dishes was special, and he grabbed it with his hands before the meal was served, and swallowed it in his mouth. Before waiting for a minute, he couldn’t wait to ask his wife how the dish was made. When stuttering, she unexpectedly discovered that her husband repeatedly praised the delicious dishes. Seeing that she did not answer, her husband asked "what is it made of so delicious?" Tell him again. And this dish is fried with the ingredients of grilled fish and other dishes, it will be endless aftertaste, so it is named Yuxiang Stir-fry, hence the name. Later, this dish has been improved by the people of Sichuan for several years, and it has been included in Sichuan recipes, such as fish-scented pork liver, fish-scented pork, fish-scented eggplant and fish-scented three silks. We are open from 11 am to 9 pm every day with Dine-in and take out services from the menu. Expecting your visit. Golden Phoenix Restaurant 56 Kenmount Rd

Mid-Autumn Festival The Mid-Autumn Festival (Chinese: , Vietnamese: Tt Trung Thu), also known as the Moon Festival, Lantern Festival, or Mooncake Festival, is celebrated notably by the Chinese and other East Asian people. It is also related to Chuseok (in Korea) and Tsukimi (in Japan). The festival is held on the 15th day of the 8th month of the lunar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. On this day..., the Chinese believe that the moon is at its brightest and fullest size, coinciding with harvest time in the middle of Autumn. Mooncakes, a rich pastry typically filled with sweet-bean or lotus-seed paste, are traditionally eaten during the festival. Lanterns of all size and shapes, are carried and displayed - as beacons to light our way to prosperity and good luck. Meanings of the festival The festival celebrates three fundamental concepts that are closely connected: Gathering, such as family and friends coming together, or harvesting crops for the festival. It is said the moon is the brightest and roundest on this day which means family reunion. Consequently, this is the main reason why the festival is thought to be important. Thanksgiving, to give thanks for the harvest, or for harmonious unions Praying (asking for conceptual or material satisfaction), such as for babies, a spouse, beauty, longevity, or for a good future Traditions and myths surrounding the festival are formed around these concepts, although traditions have changed over time due to changes in technology, science, economy, culture, and religion. It's about well being together. Origins and development The Chinese have celebrated the harvest during the autumn full moon since the Shang dynasty (c. 16001046 BCE). For the Baiyue peoples, the harvest time commemorated the dragon who brought rain for the crops. The celebration as a festival only started to gain popularity during the early Tang dynasty (618907 CE). One legend explains that Emperor Xuanzong of Tang started to hold formal celebrations in his palace after having explored the Moon-Palace.The term mid-autumn () first appeared in Rites of Zhou, a written collection of rituals of the Western Zhou dynasty (1046771 BCE). As for the royal court, it was dedicated to the goddess Taiyinxingjun ( Tàiyn xng jn). And current still in Taoism and Chinese folk religion. Empress Dowager Cixi (late 19th century) enjoyed celebrating Mid-Autumn Festival so much that she would spend the period between the thirteenth and seventeenth day of the eighth month staging elaborate rituals.

Remembrance Day (sometimes known informally as Poppy Day owing to the tradition of the remembrance poppy) is a memorial day observed in Commonwealth member states since the end of the First World War to remember the members of their armed forces who have died in the line of duty. Following a tradition inaugurated by King George V in 1919, the day is also marked by war remembrances in many non-Commonwealth countries. Remembrance Day is observed on 11 November in most countrie...s to recall the end of hostilities of First World War on that date in 1918. Hostilities formally ended "at the 11th hour of the 11th day of the 11th month", in accordance with the armistice signed by representatives of Germany and the Entente between 5:12 and 5:20 that morning. ("At the 11th hour" refers to the passing of the 11th hour, or 11:00 am.) The First World War officially ended with the signing of the Treaty of Versailles on 28 June 1919. The tradition of Remembrance Day evolved out of Armistice Day. The initial Armistice Day was observed at Buckingham Palace, commencing with King George V hosting a "Banquet in Honour of the President of the French Republic" during the evening hours of 10 November 1919. The first official Armistice Day was subsequently held on the grounds of Buckingham Palace the following morning. During the Second World War, many countries changed the name of the holiday. Member states of the Commonwealth of Nations adopted Remembrance Day, while the US chose Veterans Day.

Good morning, we are very exciting to introduce our new cold dishes menu as some of the famous Chinese authentic cold dish. Century eggs (Chinese: ; pinyin: pídàn; Jyutping: pei4 daan2), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, skin egg and black egg, are a Chinese preserved food product and delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for s...everal weeks to several months, even years, depending on the method of processing. We are open from 11 am to 9 pm everyday for dine in and takeout service. Expecting your visit. Golden Phoenix Restaurant 56 Kenmount Rd

Egg foo young Egg foo young (Chinese: ; pinyin: frngdn; Jyutping: fu4 jung4 daan6*2, also spelled egg foo young, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu Yung egg slices, a mainland Chinese recipe from Guangdong.... Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled pu Yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in a sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture. In America, it may be covered in or served with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread. In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as Foe yong hai, and is usually served with a sweet tomato sauce. Strictly, according to hai in the name, it should contain crab, but it is often served without this ingredient. We are opening from 11 am to 9 pm every day for dine-in and takeout services. Golden Phoenix Restaurant

Egg foo young Egg foo young (Chinese: ; pinyin: fúróngdàn; Jyutping: fu4 'jung4 daan6*2, also spelled egg foo young, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu Yung egg slices, a mainland Chinese recipe from Guangdong.... Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled pu Yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is served in a sweet and sour sauce with peas. In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture. In America, it may be covered in or served with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread. In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as Foe yong hai, and is usually served with a sweet tomato sauce. Strictly, according to hai in the name, it should contain crab, but it is often served without this ingredient. We are opening from 11 am to 9 pm every day for dine-in and takeout services. Golden Phoenix Restaurant

Labour Day is an annual holiday to celebrate the achievements of workers. Labour Day has its origins in the labour union movement, specifically the eight-hour day movement, which advocated eight hours for work, eight hours for recreation, and eight hours for rest. For most countries, Labour Day is synonymous with, or linked with, International Workers' Day, which occurs on 1 May. For other countries, Labour Day is celebrated on a different date, often one with special signifi...cance for the labour movement in that country. Labour Day is a public holiday in many countries. HAPPY LABOUR DAY ~ We are opening from 11 am to 9 pm everyday for dine in and takeout services. Why not come and have some delicious platters with your families and friends to enjoy a good time? Golden Phoenix Restaurant 56 Kenmount Rd

Hot Sour Soup Hot and sour soup is a traditional Sichuan snack, belonging to Sichuan or Hunan cuisine. The characteristics of Sichuan hot and sour soup are sour, spicy, salty, fresh and fragrant. It is made from shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other ingredients cooked in clear soup. Drinking after a meal can sober up alcohol to remove greasiness and help digestion. So many people miss the deliciousness of hot and sour soup when they don't hav...e much appetite. Hot and sour soup has the effects of invigorating the spleen and stomach, softening the liver and replenishing the kidney, and is suitable for the auxiliary treatment of loss of appetite On May 14, 2015, it became the state banquet menu for Xi Jinping to host Indian Prime Minister Modi in Xian. Nutritional efficacy The "protector" of menopause Prevent cardiovascular disease Reduce the chance of breast cancer Anti-vascular milk substitutes Good for brain growth and development Promote growth and development, improve iron deficiency anemia, enhance memory Brain-building puzzle Protect the liver, prevent arteriosclerosis, prevent cancer, delay ageing Beauty skincare Promote development Enhance immunity, beautify beauty, inhibit the formation of blood clots, inhibit the growth of cancer cells, reduce three highs, prevent and treat male prostate diseases, increase hematopoietic function, accelerate wound healing Reminder: Not for those with arteriosclerosis and low iodine. People with obesity and high blood lipids should not eat more Not for patients with kidney disease and high cholesterol Not to eat for those with excessive phlegm and loose stools

West Lake beef thick soup (Minced beef thick soup) is a traditional famous dish in Hangzhou, Zhejiang Province, belonging to Zhejiang cuisine-Hangzhou cuisine. This dish is usually served in advance as a soup for soothing throat and appetizer, which is very popular among ordinary people. Only beef, eggs and mushrooms can be made into cheap and good soup. Therefore, Xihu beef soup is a very common household dish in folk. We are opening from 11 am to 9 pm for dine-in and takeou...t services. Almost Winter, let's warm up with delicious hot soup. Golden Phoenix Restaurant. 56 Kenmount Rd

Wash work tables, meat blocks, cupboards, walls and appliances and clean kitchen work areas, equipment, utensils and dishes. Sweep and mop floors, and perform other duties to assist cook and kitchen staff. Remove and clear kitchen garbage... remove dishes before and after courses, scrape and stack dishes, carry linen to and from the laundry area. Clear and clean tables and trays in eating establishments. Bring clean dishes, flatware and other items to serving areas and set tables refill condiments and other supplies at tables and in serving areas Unpack and store supplies in refrigerators, cupboards and storage areas Help to wash, peel and prepare basic food items Job Types: Full-time, Part-time, Internship Salary: $11.65 per hour

Cook responsibilities include: Setting up workstations with all needed ingredients and cooking equipment Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cooking food in various utensils or grillers... Cook job description Job brief We are looking for a skilled Cook to prepare delicious meals according to menu. You will cook dishes that will delight our customers with their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals. They must be deft in moving around the kitchen and apt in multi-tasking. Experience in using various ingredients and cooking techniques is also important. The goal is to help preserve and enhance our reputation so we can expand our clientele. Responsibilities Set up workstations with all needed ingredients and cooking equipment Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) Cook food in various utensils or grillers Check food while cooking to stir or turn Ensure great presentation by dressing dishes before they are served Keep a sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check quality of ingredients Monitor stock and place orders when there are shortages Requirements Proven experience as cook Experience in using cutting tools, cookware and bakeware Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.) Ability to follow all sanitation procedures Ability to work in a team Very good communication skills Excellent physical condition and stamina High school diploma or equivalent; Diploma from a culinary school will be an advantage 56A Kenmount Rd, St. John's, Newfoundland and Labrador, NL, Canada A1B 1W3

Boiled Beef Featured traditional famous dishes belong to Sichuan cuisine. The main ingredient is lean yellow beef. Ingredients: bean sprouts, duck blood, broth, lettuce or other vegetables, vermicelli. Seasoning onion, refined salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried chili, chili oil, pepper, glutinous rice juice, wet starch, Pixian bean paste. Because the beef slices in the dish are cooked in a spicy soup, it is called boiled beef. Cut the ...Continue reading

Salt and pepper ribs is a home-cooked dish. The main ingredients are pork ribs and salt and pepper. The color is golden, the outside is charred and the inside is tender, and the taste is salty and fragrant. Salt and pepper pork ribs are home-cooked recipes, the main raw material is pork ribs; taste: fragrant; ... craftsmanship: deep-fried, the cooking difficulty is intermediate. Pork ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium to maintain bone health. Suitable for people with insufficient blood and yin deficiency and poor appetite. We are open everyday from 11 am to 9 pm for dine in and take out services. Golden Phoenix Restaurant 56 Kenmount Rd.

Stir-fried Green Beans Stir-fried green bean is a homemade dish made with kidney beans as the main ingredients and soy sauce, sesame oil, monosodium glutamate and vinegar as seasonings. The taste is salty and spicy, the color is green, the taste is crisp and tender, and the nutrition is rich. The fiber in carob is good for lowering cholesterol in the human body and is suitable for people with high blood fat. It can also strengthen gastrointestinal motility and help prevent c...onstipation. We are open from 11 am to 9 pm everyday for dine in and takeout services. Expecting your visit. Golden Phoenix Restaurant 56 Kenmount Rd

Coconut chicken is a hometown dish made with coconut and chicken, belonging to Hainan cuisine. The taste is sweet and fresh, the coconut flavor is fragrant, the sauce is refreshing, and the effect is beneficial to vitality and body fluid. Coconut milk and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. ... Coconut is the fruit of the coconut tree. Its juice is as clear as water, sweet as honey, crystal clear, cool and thirst quenching; coconut juice has a unique flavor, not only the taste of water chestnuts, but also the sweetness of coconut, which can quench thirst and heat, promote fluid and diuresis. The effect is mostly used to treat heat diseases such as heatstroke or high fever; the chicken in the dishes are smooth but not dry, with coconut milk and coconut meat, the meat is delicious, the coconut flavor is fragrant, the soup is refreshing, the tonic is clear, and the flavor is unique. To form an agent for replenishing qi and promoting fluid, clearing away heat and replenishing deficiency; suitable for fatigue, thirst, etc.

Boiled Chicken with green onion and ginger dip. Bai Zhan Ji, also known as Bai Qie Ji, is one of the eight Cantonese cuisines in China. It started in folk hotels in the Qing Dynasty. Belongs to dip chicken. It is characterized by simple production, just cooked and not rotten, no ingredients and maintains the original flavour. The white sliced chicken skin is smooth, light and delicious, and is well-known in Guangdong, Hong Kong and Macau. Qingping chicken is also a kind of wh...ite cut chicken. White-cut chicken usually uses fine-bone farm chicken, and ginger, minced garlic, green onions and other ingredients. After soaking in slow heat, dry and cut into pieces. After being cooked, the colour is white with oily yellow, the skin is smooth and the flesh is smooth, light and delicious. White-cut chicken is a dish from the Lingnan region, and three yellow chickens are mostly used as the main ingredient. They are distributed in Guangdong, Guangxi and Hainan White-cut chicken began in folk hotels in the Qing Dynasty. It was cooked without seasoning when cooking chicken and chopped as you ate it, so it was also called "white-cut chicken". Because of its materials, the three yellow chickens (yellow feet, yellow skin, yellow beak) produced in Yangshan County, Qingyuan City, Guangdong Province, are also called three butter chickens. Later, all restaurants and delicatessen stores in Guangdong operated "Bai Zhan Ji", which not only used fine ingredients but also used cooked "shrimp soy sauce" to serve with the chicken for dipping. We are open from 11 am to 9 pm every day with dine-in and take out services. Welcome for your visit!!! Golden Phoenix Restaurant

Saliva chicken is a traditional Sichuan dish in China. It is a cold dish in Sichuan cuisine. It is rich in condiments and is spicy, fresh, tender and refreshing. When cooking, the broth used for boiled chicken is very particular and needs to be just right, so that the soluble protein of the chicken can be preserved to the greatest extent, the freshness of the chicken can be increased, and it can have its unique flavor and taste. Saliva chicken is a cold dish with rich cond...iments and spicy, fresh, tender and refreshing. It has the reputation of "famous for three thousand miles in Bashu, and the taste of the twelve states in the south of the Yangtze River". The name "Saliva Chicken" feels a bit inelegant at first, and there may be a drooling look in my mind. The reason why it is called "Saliva Chicken" is because there are a lot of peppercorns. After eating it, it will be numb and the mouth will be paralyzed and drool involuntarily. Golden Phoenix Restaurant We are opening from 11am to 9pm for dine in and takeout services. Expecting your visit, have a great day!

Mongolian beef is a dish served in Chinese restaurants consisting of sliced beef, typically flank steak usually made with onions. Mongolian Beef is a take out favourite and even better made at home! Its so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash-fried and then coated in a sweet soy ginger garlic sauce. Its a simple stir fry with thin slices of beef simmered in a soy, brown sugar, garlic and ginger sauce. The brown sugar... quickly caramelizes in the soy to make a slightly sticky sauce that coats the beef. The beef is commonly paired with scallions or mixed vegetables and is often not spicy. The dish is often served over steamed rice, or in the US, over crispy fried cellophane noodles. Mongolian beef is among the meat dishes developed in Taiwan where Chinese barbecue restaurants first appeared. Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. Mongolian Beef is a take out favourite and even better made at home! Its so easy, you can have this dish on the table in about 20 minutes. Tender slices of beef are flash-fried and then coated in a sweet soy ginger garlic sauce. What to Serve with Mongolian Beef Like most stir-fry recipes, rice is a perfect choice for soaking up that garlicky ginger sauce. Steamed or baked white rice will do the trick. Add in a fresh steamed veggie, some bok choy or even some stir-fried veggies. How to Store Leftovers. Store leftovers in the freezer for four months or in the fridge for four days. Freeze in single portions for a quick packable lunch to bring to the office. They can be reheated straight from the freezer in the microwave or oven. We are open from 11 am to 9 pm every day with dine-in and takeout services. Golden Phoenix Buffet 56 Kenmount Rd

Liqiu-Season Fall The traditional East Asian calendars divide a year into 24 solar terms. Lìqi, Rissh, Ipchu, or Lp thu (Chinese and Japanese: ; pinyin: lìqi; rmaji: rissh; Korean: ; romaja: ipchu; Vietnamese: lp thu; "start of autumn") is the 13th solar term. It begins when the Sun reaches the celestial longitude of 135 and ends when it reaches the longitude of 150. It more often refers in particular to the day when the Sun is exactly at the celestial longitu...de of 135. In the Gregorian calendar, it usually begins around August 7 and ends around August 23. Liqiu signifies the beginning of autumn in East Asian cultures. Golden Phoenix Restaurant We are open from 11am to 9pm for dine-in and takeout services 56 Kenmount Rd

Sesame chicken is a traditional Chinese local dish. The chicken breast meat is smashed into a puree with a knife back, raw fat is also chopped into a puree, cooked fat is diced, put into a basin together, add egg white, seasoning and wet starch, mix well, then pat and mix in cooked water chestnuts, Stir the chicken. Then, mix the chicken stalks on the salted bread slices, top with sesame seeds, fry them in vegetable oil until golden brown and take them out, cut into strips,... and dip them with pepper and salt when eating. Sharing the recipe enjoying the food, all at Golden Phoenix Restaurant. We are opening from 11am to 9pm for dine-in and takeout services.

Chinese Authentic Cuisine Dishes Kung Pao Chicken (Kung Pao Chicken) is a famous traditional dish that is famous at home and abroad. It is included in Shandong cuisine, Sichuan cuisine, and Guizhou cuisine. The raw materials and methods are different. The origin of this dish is the same as that of Shandong cuisine. Ding, which is related to Guizhou cuisine, was later improved and carried forward by Ding Baozhen, governor of Shandong and governor of Sichuan in the Qing Dynast...Continue reading

Good morning, we are introducing the shredded potato of homemade Chinese Cuisine! Spicy and sour shredded potatoes are made of potatoes, peppers, white vinegar, etc. They are not only cheap but also have a hot and sour taste that everyone loves. You can almost see it at family dining tables or restaurants and hotels. Although hot and sour potato shreds are a common dish, it is not easy to make them. How to keep the potato shreds cooked and crisp is the key. This is closely ...related to the selection of potatoes, the processing of potato shreds, and the grasp of the time and heat during frying. Potatoes are best to choose new potatoes with high water content. The potato shreds must be over-watered. When frying, the fire will be stirred frequently. If you master these tips, I believe you can make a restaurant. The pepper in the hot and sour potato shreds should be appropriate, and be careful not to put too much, too hot can easily cause people to get angry. I like to cook hot and sour potato shreds with aged vinegar instead of white vinegar. Although the color is slightly darker, the aroma of aged vinegar is much stronger than that of white vinegar. Although white vinegar is used to cook potato shreds, the taste of white vinegar is too good. If the dishes are too heavy, I will choose the ingredients with taste first. We are opening from 11 am to 9 pm for dine-in and take-out services. Golden Phoenix Buffet 56 Kenmount Rd

Good morning my dear, do you wanna try some beef with southern China cooking style? Yes! Today we are introducing the Sichuan Beef. Spicy Szechuan Beef. Tender steak sliced thin and coated in an amazing sweet and spicy Szechuan sauce! This one-pan beef dish is low carb and perfect for a quick and easy, filling family meal.... If youve been looking to try beef Szechuan style, youre in for a treat! This Szechuan Spicy Beef is super tender, juicy, and covered in an amazing homemade Szechuan sauce. The best part of this dish has to be the sauce! Its the perfect combination of sweet and spicy. What is Szechuan beef? Szechuan Beef is stir-fried thin slices of marinated beef coated in a Szechuan sauce. The sauce is thick, tangy, slightly sweet with a bit of a kick. This style originally comes from the Sichuan Province in China. This regions cuisine is traditionally loaded with bold flavors from garlic, chili peppers, and the Sichuan peppercorn. Kung Pao, Hot & Sour, and Mapo dishes also come from Sichuan. What makes this Szechuan Beef recipe so good? Its loaded with flavor: It has over 8 different spices, herbs and sauces! It uses one pan: Less mess to clean up later! Its low carb: just 14g net carbs per serving. Serve it over cauliflower rice if youre keeping an eye on carbs! WE ARE OPENING FROM 11 AM TO 9 PM EVERYDAY FOR DINE-IN AND TAKE-OUT SERVICES. Golden Phoenix Buffet 56 Kenmount Rd

Happy Regatta Day St.John's!!! The Royal St. John's Regatta is North America's oldest annual sporting event with documented proof of 1816 boat races. There is credible contention that St. John's regattas were held even earlier than 1816, likely in the 18th century. The races of 1818 were held on September 22 in order to coincide with the 57th anniversary of King George III's official coronation on September 22, 1761. It is from this date that the Regatta Committee takes its ...anniversary. In August 2018 the Royal St. John's Regatta celebrated its 200th anniversary. Held on Quidi Vidi Lake in St. John's, Newfoundland, the Regatta is scheduled for the first Wednesday of August. If weather and wind conditions are not suitable, the event is postponed until the next suitable day. Since Regatta Day is a civic holiday in St. John's, this means that the weather actually determines whether or not workers have the day off a matter sometimes complicated by late-night partying associated with the end of the George Street Festival the night before. This has led to the coining of the term "Regatta Roulette" where people head to George Street Festival or party elsewhere the night before and hope the weather is nice enough for the Regatta (and the holiday) the next day. Crews row six-member, coxswained, fixed-seat racing shells that are as identical as possible and are the property of the Royal St. John's Regatta Committee. Men's crews row a 2.450 km course, women's row a 1.225 km course, and all crews are required to turn buoys and return to the start-finish line. A growing number of people, local and foreign, visit Quidi Vidi Lake each year for the event, averaging around 50,000 in recent years. It has also become a popular spot for both provincial and federal politicians to meet the public. Aside from the rowing competitions, the Royal St. John's Regatta is well known for its lakeside entertainment. The Regatta host hundreds of booths operated by individuals and organizations, ranging from various games of chance to food and drink. We are opening from 11am to 9pm every day for dine-in and takeout services, we are expecting your visit on such a special holiday! Golden Phoenix Buffet 56 Kenmount Rd

Liqiu-Season Fall The traditional East Asian calendars divide a year into 24 solar terms. Lqi, Rissh, Ipchu, or Lp thu (Chinese and Japanese: ; pinyin: lqi; rmaji: rissh; Korean: ; romaja: ipchu; Vietnamese: lp thu; "start of autumn") is the 13th solar term. It begins when the Sun reaches the celestial longitude of 135 and ends when it reaches the longitude of 150. It more often refers in particular to the day when the Sun is exactly at the celestial longitu...de of 135. In the Gregorian calendar, it usually begins around August 7 and ends around August 23. Liqiu signifies the beginning of autumn in East Asian cultures. Golden Phoenix Restaurant We are open from 11am to 9pm for dine-in and takeout services 56 Kenmount Rd

Good afternoon, With so many spicy dishes we have been introduced, today we offer something different-not spicy, but still tasty. Crispy pork is a traditional famous dish. It is a special snack in Shanxi, Shaanxi, Henan and other places. It is crispy, tender, refreshing, fatty but not greasy. It is more common throughout China, mainly in Shanxi, Henan, Jiangxi, Shandong, Sichuan, Shaanxi, Yunnan and other places.... It is crispy, tender, refreshing, fatty but not greasy. Friends who don't like chilli will definitely like it. Chengdu Crispy Pork The material is selected in the upper body of the pig because the meat is tender, fat and lean. After the meat is sliced, add pepper, salt, white wine, ginger, starch, add egg white and mix thoroughly according to the amount of starch, not too clear or too dry. After marinating for five minutes, remember not to mix with water because it will be overwhelmed. The meat is fried in an oil pan. If there is water, it is very dangerous. The oil will explode when it meets water. The fried meat is not only very fragrant, but you can also deep-fry some of the pig in the meat, which is too greasy to eat. The meat only needs to be deep-fried until it's mature. Then cut them into small pieces and place them on the bottom of the bowl. Put potatoes or lotus root on the meat. Cut the potatoes and lotus root into small pieces, and then steam them over high heat. There must be a big fire, the most effective is the steamer. After steaming, turn the head bowl over with a pot that can hold the soup, that is, potatoes or lotus root on the bottom of the pot, with crispy meat on top. Boil little green vegetables and place them on the surface. At this time, boil a little juice, add vinegar, green onion, and minced ginger to the juice, and then pour it on the surface of the crispy pork. Vinegar is an indispensable seasoning, depending on personal taste. Changwu Crispy Pork The selected material is refined meat. First, cut the selected meat into strips, mix with starch, eggs, and oil overheat, then steam it in a pot and steam thoroughly for later use. When making crispy meat, combine the meat with condiments such as yellow flower, fungus, tofu, spinach, etc. according to the process scientifically. When a bowl of crispy meat comes out of the pot, the vegetable soup is moderate, with red meat, yellow flowers, black fungus, white tofu, and green spinach. It tastes not only delicious and fragrant but also nutritious.

Good evening dear, hope you are enjoying the great weekend. We are introducing sweet pork dishes today. Pineapple Sweet and sour pork, also known as Golo meat. It is a famous dish of Guangdong. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones. ... Cantonese chefs mix the boned meat with seasoning and starch to make big meatballs. They are fried in a frying pan until they are crispy with sweet and sour marinade. The taste is sour and sweet, which is welcomed by Chinese and foreign guests. The history of sweet and sour pork ribs is relatively old, and now it has been renamed as "ancient meat" after restructuring. Foreigners are inaccurate in pronunciation, and often call "ancient meat" "sweet pork", because it has elasticity when eating and a sound when chewing meat, so these two terms have coexisted for a long time. This dish enjoys a high reputation at home and abroad. The common one on the market is sweet and sour pork with canned pineapple.

Good morning, do you like lamb? lol. Today we are introducing our Authentic Chinese Cuisine Dishes. Fried mutton with green onion, belongs to Shandong cuisine, is one of the classics in Shandong cuisine. It has the effects of nourishing yang, strengthening waist and kidney, nourishing deficiency and nourishing the body. The mutton is smooth and tender, fresh and fragrant without mutton, and is filled with oily juice, and the aftertaste is endless after eating. The meat is ten...der and has a slight onion fragrance. "Pot-fried lamb with green onion" is a traditional dish of Shandong cuisine. The cooking skill is mainly in the combination of fire and seasoning. The taste of this dish was originally lamb, but it is not good if it is superfluous in the production. Stir-fried mutton with green onion, the main highlight is the word "boiled". After the meat is cooked, the meat should be cooked quickly with a strong fire. This is the most authentic way to make lamb with green onion. Because the stoves used in households have relatively small firepower, the firepower will be immediately reduced if more than one catty of lamb is made, and the meat is easy to soup, so the quality of the dishes is very difficult to grasp. In fact, high quality can be achieved as long as you master three points. One is that the mutton should not exceed 300 grams and the amount should not be large. The second is to mix the meat with seasonings in advance. The third is to heat up the pot. After cooking, use high heat to fry for a few times, and the meat will be out of the pot immediately after the meat is broken. This will ensure the quality of the dishes. In fact, the key to the process of stir-frying lies in the speed of cooking. Stir lamb with green onions, generally choose lamb's hind leg slices. The mutton slices should not be cut too thin, about the thickness of a penny, so that the flavor will be stronger. For scallions, choose the white part of the scallion. First use a knife to cut the white onion into hob pieces, and then peel each layer of onion with your hands to make it loose and flake, so that it can be heated evenly and quickly. This method of processing scallions makes the scallions cut off immediately after being put in the pot and not easy to collapse, and they will have a crispy taste when eaten. We are opening from 11 am to 9 pm for dine in and takeout services. Golden Phoenix Restaurant 56 Kenmount Rd

Good afternoon, we are introducing pork ribs today which is one of the most popular meat dishes in Chinese and Canadian Cuisine. Honey Garlic Ribs use pork ribs as the main ingredient. It is a famous dish with delicious flavor and color, which is one of the representatives of Anhui cuisine. Provide high-quality protein, fat, etc. necessary for human physiological activities. ... The taste is sweet and slightly sour, with abundant nutritional value, bright in appearance, rose in color, flexible in texture, sweet and slightly sour. We are opening from 11 am to 9 pm everyday for dine in and takeout services. Have a great day. Golden Phoenix Restaurant

Good morning, today wanna try some fruitful chicken? Orange chicken is a North American Chinese dish of Hunan origin. The variety of orange chicken most commonly found at North American Chinese restaurants consists of chopped, battered and fried chicken pieces coated in a sweet orange-flavored chili sauce, which thickens or caramelizes to a glaze. While the dish is very popular in the United States, it is most often found as a variation of General Tso's chicken in North Ameri...ca rather than the dish found in mainland China. Chef Andy Kao claims to have developed the original Chinese-American orange chicken recipe at a Panda Express in Hawaii in 1987. Since Panda Express is closely associated with this dish, Panda Express uses orange chicken as a promotion tool by having a dedicated food truck tour the country distributing samples of orange chicken. Though called Chinese food in North America, orange chicken is rarely found in Chinese restaurants in China. Andrew Cherng, owner and founder of Panda Express, said that orange chicken is just a variation of General Tso's chicken, another dish that is almost unknown in China. Lee says that both "General Tso's chicken and Orange Chicken are Americanized mutations of sweet and sour dishes found in China." Orange chicken has also entered the menus of the mainstream U.S. by being served in school cafeterias, and in military bases' chow halls, and also found in the supermarket frozen meal aisle. We are opening from 11am to 9pm per day with dine in and takeout services. Golden Phoenix Restaurant 56 Kenmount Rd

Happy Regatta Day St.Johns!!! The Royal St. Johns Regatta is North Americas oldest annual sporting event with documented proof of 1816 boat races. There is credible contention that St. Johns regattas were held even earlier than 1816, likely in the 18th century. The races of 1818 were held on September 22 in order to coincide with the 57th anniversary of King George IIIs official coronation on September 22, 1761. It is from this date that the Regatta Committee takes its ...anniversary. In August 2018 the Royal St. Johns Regatta celebrated its 200th anniversary. Held on Quidi Vidi Lake in St. Johns, Newfoundland, the Regatta is scheduled for the first Wednesday of August. If weather and wind conditions are not suitable, the event is postponed until the next suitable day. Since Regatta Day is a civic holiday in St. Johns, this means that the weather actually determines whether or not workers have the day off a matter sometimes complicated by late-night partying associated with the end of the George Street Festival the night before. This has led to the coining of the term "Regatta Roulette" where people head to George Street Festival or party elsewhere the night before and hope the weather is nice enough for the Regatta (and the holiday) the next day. Crews row six-member, coxswained, fixed-seat racing shells that are as identical as possible and are the property of the Royal St. Johns Regatta Committee. Mens crews row a 2.450 km course, womens row a 1.225 km course, and all crews are required to turn buoys and return to the start-finish line. A growing number of people, local and foreign, visit Quidi Vidi Lake each year for the event, averaging around 50,000 in recent years. It has also become a popular spot for both provincial and federal politicians to meet the public. Aside from the rowing competitions, the Royal St. Johns Regatta is well known for its lakeside entertainment. The Regatta host hundreds of booths operated by individuals and organizations, ranging from various games of chance to food and drink. We are opening from 11am to 9pm every day for dine-in and takeout services, we are expecting your visit on such a special holiday! Golden Phoenix Buffet 56 Kenmount Rd

Good morning!!! Good news!!! To thank our dear customers for their continued support and love, we will provide a 10% discount for senior citizens aged 65 and above from now on. Also, sharing any one of our official homepage posts to your Facebook will enjoy a 10% discount for dine-in by simply showing us on your checkout.... We are expecting your visit. Thank you again for your long-term strong support and encouragement. We hope everyone will be safe and healthy in this special difficult time. STAY SAFE, STAY STRONG, LET'S PULL IT TOGETHER!

Good morning, today we are introducing one of the most popular Canadian Chinese Cuisine Dishes. Almond Soo Guy A childhood "Chinese Take-Out" favourite. No real recipe. ... Almond-battered deep-fried chicken breast (white meat). A dish composed of a large fried patty made of ground chicken, just boneless chicken breasts, flattened, rubbed with a little garlic, salt and pepper, dipped in a light batter and fried in hot oil. Sliced and served topped with gravy and toasted almonds. Enjoy this favorable dish? You may simply walk into our restaurant or call us for pick up or place an order from Skipthedashes and doordash. We are open from 11 am to 9 pm everyday for order from menu dine in and takeout services. Golden Phoenix Restaurant 56 Kenmount Rd.

Good morning, wanna try some Chinese Noodles? Sliced noodles, a characteristic traditional pasta in Shanxi, are one of the "Top Ten Chinese Noodles". Knife-cut noodles are popular in Shanxi and its surrounding areas. It is said that the Tang dynasty Fu Ma Chaishao originated from various flavours and seasonings for consumption. The Datong Knife-cut noodles in Shanxi are the most famous. Shanxi knife-cut noodles are thick and thin on the sides, shaped like willow leaves; the e...ntrance is slippery and the inner tendons are soft and not sticky. The more you chew, the more fragrant. It is also known as China's top five noodles with fried noodles in Beijing, braised noodles in Henan, hot dry noodles in Hubei, and Dandan noodles in Sichuan. It enjoys a high reputation as one of the most representative business cards of Shanxi cuisine. Shanxi is the hometown of noodles. There are many kinds of noodles. Among them, the knife-cut noodles of Datong in Shanxi are the most famous. It can be described as the "king of noodles". , Hubei Regan Noodles and Sichuan Dandan Noodles are known as the five famous noodles in China. Knife-cut noodles are the daily favorite pasta of Shanxi people. Because of its unique flavour, it is well-known at home and abroad. Knife-cut noodles are all cut by knives, hence the name. The surface leaves cut with a knife have a medium thickness and thin edges. It has sharp edges and looks like a willow leaf; the entrance is slippery on the inside, soft but not sticky, and the chewier, the more fragrant it is. It is very popular among pasta lovers. Among the sliced noodles in Shanxi, the most famous one is the sliced noodles of Datong, which can be called "the king of noodles". Datong cut noodles are delicious and cheap, with complete colour, aroma and taste, forming a unique Datong style. Many friends from other places come to Datong and they are full of praise after tasting. Some local wanderers, after returning to their hometown, rush to the noodle shop to eat a bowl of sliced noodles to relieve their day and night longing. In Datong, the success and failure, survival and death of a knife-cut noodle restaurant are all related to the recipe of the noodles in the noodle restaurant. This is different from the knife-cut noodles in Taiyuan, Shanxi. Datong knife-cut noodles are not only unique in craftsmanship but also unique in taste. The so-called 100 restaurants in Datong, the noodle shop owner can give you the noodle shop. This is why in Datong, the place where slicing noodles is delicious is not necessarily a luxury restaurant, it may be on a street stall in front of your house. We are opening every day from 11am to 9pm for dine-in and take out services. Golden Phoenix Buffet 56 Kenmount Rd

Good morning dear customers: Today we are introducing our new Chinese authentic dish-Spicy Beef. Spicy beef is a traditional famous dish in Sichuan Province. It belongs to Sichuan cuisine. The main ingredients are beef, tofu, peas, etc. This dish is brown-red in color, spicy and fragrant, and the dry fragrant moisturizes the residue.... The main cooking technique of this dish is frying. Spicy and delicious, go with wine as an appetizer. Beef has the functions of nourishing the spleen and stomach, strengthening the bones and muscles, resolving phlegm and relieving wind, and quenching thirst and salivation. It is suitable for people with low qi, shortness of breath and weakness, weak muscles and bones, chronic anemia, and yellow and dizzy faces. We are opening from 11 am to 9 pm every day for order from menu dine-in and take out services. You can also place an order from skipthedishes or doordash for food delivery. Have a great day! Golden Phoenix Restaurant 56 Kenmount Rd

Crispy Fried Pork, formerly known as Fried Pork in Scoop, was created during the Guangxu period by chef Zheng Xingwen, Yin Du Xueying of Daotai Fu in Harbin. After cooking, the color is golden and the taste is sweet and sour. Baobao meat is to adapt to the taste of foreign guests, the salty and fresh "scorched pork strips" is changed into a sweet and sour dish. Usually, the pork tenderloin is sliced and marinated, wrapped in deep-fried paste, fried in the pan until golden... brown and picked up, and then stir-fried in the pan to thicken and serve. In the Qing Dynasty, the banner man Zheng Xingwen came to Beijing with his father when he was 6 years old, and gradually became interested in cooking, and then he came to Chen Caibao, the descendant of Huaiyang cuisine. In 1907, Zheng Xingwen went to the Yamen of Binjiang Road in Harbin and became an official cook, cooking meals for Daotai Du Xueying. Daotai Mansion often entertains foreign guests, especially Russian guests. Because foreigners like to eat sweet and sour taste. Du Xueying ordered the chefs in the palace to change the taste of dishes. Zheng Xingwen changed the original salty and fresh "scorched pork strips" into sweet and sour dishes. This change made Harbin the origin of pot-wrapped pork. This dish is very popular with Russian guests, and I order this dish every time I eat. Because it is fried quickly with rapid fire, the iron pan is heated, the juice is poured into the pan, and the meat is soaked, so the name is "Wok Baorou". The Russians pronounce "pop" as a package, and over time, "pot-boiled meat" has evolved into "pot-boiled meat". Before the Xi'an Incident, the three eastern provinces were under the jurisdiction of the Zhang family, and many of the dishes in Taotai were forbidden and private. After the Japanese invaded Heilongjiang, some folk crafts and food recipes gradually went out, and Baobao meat also began to spread in Harbin and outside. The people of Liaoning reformed the Baobao, using tomato sauce or tomato sauce in the last step, which looks like Harbins "cherry meat", reducing the crispy golden color of the Baobao.

Twice-cooked pork Twice-cooked pork or double-cooked pork (Chinese: ; pinyin: huíguròu) is a Sichuan-style Chinese dish. The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.... We are offering twice-cooked pork in out Chinese Cuisine Menu with so many other options. We are opening from 11 am to 9 pm everyday for dine in and takeout service. Expecting your visit. Golden Phoenix Restaurant 56 Kenmount Rd

Good morning, today we are introducing one another spicy dishesPor-Yuxiang Shreded Pork. Yuxiang shredded pork (Chinese: ; pinyin: yúxing ròus; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of main traditional flavors in Sichuan. Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxia...ng (sometimes translated as "fish flavor") is made of pao la jiao (Sichuan pickled chili pepper), Chuan salt, soy, white sugar, bruised ginger, garlic and green star but no fish. This seasoning has nothing to do with fish, instead imitating the seasoning and method, which people in Sichuan use when cooking fish. The seasoning contains salty, sweet, sour, hot, and fresh tastes, making the food more delicious. Chengdu Tongxian was published in 1909 and recorded 1328 kinds of Sichuan food, however, it did not include food using yuxiang, which showed that yuxiang shredded pork appeared after 1909. It is said that, many years ago, a family liked eating fish very much and they were particular with the seasoning. They always put some green onion, ginger, garlic, soy, vinegar, wine and so on when they cook fish. One day, the wife put the remaining seasoning from last night into the food because she did not want to waste the seasoning. She at first thought her husband would not like it, but unexpectedly, he liked it very much. Later, this food was improved by many Sichuan people. Other dishes using yuxiang have also appeared in Sichuan menus, for example, as yuxiang pork liver, yuxiang eggplant, and yuxiang three silk. Its major ingredient is pork. People select and use thirty percent fat and seventy percent lean pork, shredding and frying, which can make the food fresher and softer. We are opening are 11 am to 9 pm everyday for dine in and takeout services. Expecting your visit, have a good day.

Good Morning dear customers: Today we are introducing another authentic Chinese dishes Baozi. Baozi (Chinese: About this sound), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.... Two types are found in most parts of China and Indonesia: Dàbo (, "big bun"), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, Xiobo (, "small bun"), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing between three and ten pieces. A small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. They are popular all over China. We are offering beef baozi and red bean Baozi with only $2 each. Hope u like it and we are expecting your visit. We are opening from 11 am to 9 pm everyday with dine in and takeout services. Have a great day. Golden Phoenix Chinese Restaurant 56 Kenmount Rd

Good morning, hope u all have a great weekend. Today, I bring one of the soup noodle combined dish wonton noodle. Wonton noodles are commonly known as warm wonton soup. Because the word "wonton" is homonymous with "" yun tun in Cantonese, it is often written as wonton noodles in parts of Hong Kong, Macau and Guangdong. It is a famous local snack and belongs to Cantonese cuisine. ... It is very common in Guangdong, Taiwan and other places. With cooked Cantonese wonton and egg noodles, add hot soup. We are opening from 11 am to 9 pm everyday for dine in and take out services. Delivery services are available through skipthedashes and doordash. We are expecting your visit. Golden Phoenix Chinese Restaurant 56 Kenmount Rd.

Good afternoon dear customers, We have been recently hear back from you saying to be confused by Chop Suey. There you go today, i am introducing the chop suey serving in our restaurant. Chop suey (/tpsui/) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. ... It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Hope u like it We are opening from 11 am to 9 pm everyday for dine in and take out services. Have a great weekend Golden Phoenix 56 Kenmount Rd

MAPO TOFU Hello good afternoon, hope you are all doing well in such rainy day. Today we are introducing something spicy of the authentic Chinese Cuisine MAPO TOFU.... Mapo tofu (Pinyin: má pó dòu f; English: sauteed tofu in hot and spicy sauce), is one of the traditional famous dishes in Sichuan Province, which belongs to Sichuan cuisine. The main ingredients are: tofu, the auxiliary materials are: garlic seedlings, beef foam (other meat OK), seasonings are: watercress, chilli noodles and pepper noodles, soy sauce, etc., hemp comes from pepper, spicy from chilli noodles, this dish into vegetable hemp, spicy, fresh, fragrant, hot, green, tender, crispy. The characteristics of the flavour type are most vividly displayed. Today, Mapo Tofu travels across the oceans and settles in the United States, Canada, the United Kingdom, France, Vietnam, Singapore, Malaysia, Japan, Australia and other national security homes. Tang has become an internationally famous dish. On September 10, 2018, "Chinese Cuisine" was officially released, and "Mapo Tofu" was rated as "Chinese Cuisine" Sichuan Top Ten Classic Dishes. Hope you will like and please have a taste from our menu! WE ARE OPENING FROM 11AM TO 9PM EVERYDAY FOR EAT-IN AND TAKEOUT SERVICES. Golden Phoenix Buffet 56 Kenmount Rd

Good morning, today we are cooking something new authentic Chinese Cuisine. Pork Feet Braised pigs trotters is a traditional famous dish and a relatively com...mon home-cooked dish. With pigs trotters as the main ingredient, this dish has a delicious taste and rich nutritional value. It has the functions of beautifying and beautifying, anti-ageing, promoting growth, and improving coronary heart disease. Although this dish is rich in nutrients, patients with arteriosclerosis and hypertension should eat it with caution. Taste characteristics The taste is strong and delicious, fat but not greasy. Rich in nutrition, rich in collagen protein, beautify the skin, help the spleen and stomach health. We are opening from 11am to 9pm every day with dine-in and takeout services, you may also place an order from skip the dishes and door dash. Golden Phoenix Restaurant 56 Kenmount Rd

Twice-cooked pork Twice-cooked pork or double-cooked pork (Chinese: ; pinyin: huguru) is a Sichuan-style Chinese dish. The dishs ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste.... We are offering twice-cooked pork in out Chinese Cuisine Menu with so many other options. We are opening from 11 am to 9 pm everyday for dine in and takeout service. Expecting your visit. Golden Phoenix Restaurant 56 Kenmount Rd