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原味四季椰子鸡(坪地创城CCone店)

火锅 · ⭐ 4.8

Longgang Avenue, Chengcheng CCONE, 4th Floor

Dishes

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  Original Coconut Chicken

  Original coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
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  Fried Spring Rolls

  Xiang Ling Roll is a dish made with pork tenderloin, paired with vegetables like carrots and cucumbers, wrapped in thin pancakes and rolled. The meat and veggies are sliced, mixed with seasoning, then wrapped in pancake sheets and steamed or pan-fried until cooked through.
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  Angus Beef Tenderloin

  Angus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
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  Signature Coconut Chicken

  A Cantonese stew featuring fresh coconut water and chicken, slow-cooked to perfection for a delicate, sweet flavor.
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  Durian Coconut Chicken

  A fusion dish featuring chicken stewed in coconut milk with fresh durian, creating a rich, aromatic, and sweet flavor profile.
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  Shantou Beef Meatballs

  Shantou beef balls are a specialty snack made from fresh beef leg meat, hand-pounded into paste, mixed with salt, starch, and seasonings, then shaped into balls and boiled. Hand-pounding ensures elasticity and texture.
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  Eco Bamboo Sponge Coconut Chicken

  A delicate soup made with coconut water, bamboo sponge, and free-range chicken, simmered to perfection for a fresh and nourishing dish.
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  Secret-Recipe Clay Pot Rice with Preserved Meats

  Special recipe腊味煲仔饭 features rice with cured sausages and pork, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Bamboo Mushroom

  Bamboo fungus is a dish made primarily from bamboo fungus and mushrooms. Bamboo fungus is dried mycelium of the bamboo mushroom, and fresh mushrooms like shiitake or king oyster can be used. Soak the bamboo fungus, blanch to remove odor, then stir-fry or simmer with mushrooms and seasonings to preserve natural flavors.
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  Mushroom Assortment Platter

  A platter featuring a variety of fresh mushrooms such as shiitake, oyster, and enoki, lightly stir-fried or blanched to preserve their natural flavor and crisp texture, seasoned with garlic and sesame oil.
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  Taro and Spare Ribs Claypot Rice

  Xiangyu pork rib clay pot rice features pork ribs and taro stewed together in a clay pot, making the ribs tender and the taro soft and flavorful. The rice forms a crispy crust at the bottom, offering a rich texture contrast.
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  Fried Tofu Skin with Soybeans

  A Chinese dish made by frying tofu skin and stir-frying it with soybeans, resulting in a savory and aromatic flavor.
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  Black Tiger Shrimp Dumplings

  Black虎鲜虾滑 is a dish made from fresh large shrimp. The shrimp meat is shelled, minced, mixed with starch, egg white, and seasonings to form a smooth paste. Typically steamed or boiled, it retains a tender texture, with a pure white color and delicate consistency, often enhanced with scallions, ginger, and garlic.

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