0663 Freshly Stir-Fried Yellow Beef (Fenghui Branch)
小吃快餐 · ⭐ 3.2
Room 106, Building 3, No. 100, Hongtu Road, Nancheng Subdistrict (Fenghui Plaza)
Dishes
Cucumber SaladA refreshing Chinese cold dish made with cucumber slices seasoned with garlic, vinegar, soy sauce, sugar, and sesame oil for a crisp and tangy flavor.
Homemade Lemon TeaFresh lemon slices blended with tea and sweetened to taste, served chilled for a refreshing drink.
Homestyle DuckA traditional Chinese dish made by slow-cooking duck with secret spices and broth, resulting in tender, flavorful meat.
Island Coconut JuiceA refreshing drink made from fresh coconut water, mango, and tapioca pearls, perfect for hot weather.
Xiang-Style CauliflowerA Xiang-style cauliflower dish made with spicy chili, garlic, and ginger, featuring crisp cauliflower and bold regional flavors.
Pan-fried Tofu with Simmered EggPan-fried Tofu with Simmered Egg is a Chinese dish made primarily with tofu and eggs. The tofu is first pan-fried until golden, then combined with eggs and simmered, resulting in a tender and rich flavor.
American Ginseng and Bamboo Chicken SoupA nourishing soup made with bamboo chicken, American ginseng, and goji berries, slowly simmered for a rich, savory flavor.
Bean Curd and Mandarin Fish with Mustard GreensA Cantonese dish featuring fried mandarin fish, mustard greens, and fermented black beans, offering a savory and aromatic flavor.
Golden Tangerine Lemon Passion Fruit TeaA refreshing tea made with golden tangerines, lemon, and passion fruit, blended with green or oolong tea for a vibrant, tangy-sweet flavor.
Bamboo Shoot and Pear Soup with Pig LungA nourishing Chinese soup made with bamboo shoot flower, pear, and pig lung, gently simmered for a refreshing and healthful dish.
Stir-fried Leek with Free-range EggsA simple and delicious dish made by stir-frying fresh leeks with free-range eggs, resulting in a fragrant and tender combination.
Spicy Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang, chili, and Sichuan peppercorns for a bold, numbing heat.