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Dengfeng Seafood Restaurant

粤菜 · ⭐ 3.8

Yuegui Hotel, Floors 1–3, No. 523 Xihua Road

Dishes

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  Fruit Juice Pork Cutlet

  A dish made of pork cutlets coated in starch and deep-fried, then topped with a sweet and sour fruit juice sauce for a tangy, crispy flavor.
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  Guangdong-style Roast Goose

  Authentic Guangdong roast goose made from free-range geese, marinated, air-dried, and roasted to perfection—crispy skin and tender meat.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Pork Trotter with Mung Beans and Lotus Root

  Pork trotter stewed with mung beans and lotus root, resulting in a rich, savory dish with tender meat and soft vegetables.
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  White-Cut Yangshan Xian Chicken

  A Cantonese cold dish made with fresh local chicken, poached in water and served chilled, showcasing tender meat and natural flavor, typically accompanied by ginger and scallion sauce.
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  Crispy Fried Intestines

  A Chinese dish made by frying cleaned and marinated pork intestines until the skin becomes crispy while the inside remains tender.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.
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  Yangshan Daxian Chicken

  Yangshan Daxian Chicken is a specialty dish made with local chicken slow-cooked in a secret sauce, resulting in tender meat and rich flavor.
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  Pan-fried Squid Cakes

  Pan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
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  Crispy Pork Ribs with Tangerine Peel

  A savory dish of pork ribs slow-cooked with tangerine peel, offering a fragrant, tender bite with a subtle citrus aroma.
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  Eel Baked Rice

  Eel baked rice features fresh eel stir-fried with rice and seasonings, then baked to create a savory dish with tender eel and flavorful rice.

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