Feng Ji Chaoshan Cuisine · Guangdong Claypot Rice (Xiaoshan Branch)
粤菜 · ⭐ 3.8
No. 29-31 Tonghui Middle Road
Dishes
Feng Dada's CrabFresh crabs steamed to perfection and served with a secret ginger vinegar dipping sauce, offering a rich and savory taste.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Braised Goose WingsBraised goose wings, a dish made by blanching goose wings and simmering them slowly in a seasoned braising sauce containing soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns until tender and flavorful.
Braised Goose LiverBraised goose liver is a dish made by marinating goose liver and slowly simmering it in a special broth. The tender liver absorbs the rich flavors of the broth, often cooked with辅料 like scallions and ginger.
Braised Goose FeetA traditional Chinese dish made by braising goose feet in a seasoned broth until tender and flavorful.
Cantonese Shrimp CongeeA traditional Cantonese dish made by slow-cooking fresh shrimp and rice in a clay pot to create a rich, savory porridge with tender shrimp and soft grains.
Oil渣 Stir-fried Water SpinachA classic Chinese home-style dish featuring water spinach stir-fried with pork cracklings, offering a savory and aromatic flavor.
Chao Shan Beef MeatballsChao Shan beef balls are made primarily from fresh yellow beef, hand-pounded to create firm and elastic meatballs. They are typically cooked in clear soup or bone broth until boiled.
Cantonese Marinated ShrimpA Cantonese specialty featuring fresh shrimp marinated in salt, garlic, chili, and coriander for a savory, slightly spicy flavor.
Boiled SquidSteamed squid is a dish made primarily with fresh squid. The preparation method is simple: first, clean the squid and cut it into suitable-sized rings or slices. Next, quickly blanch the squid in boiling water until it changes color, then remove it immediately to preserve its tender texture. Finally, serve it with a prepared sauce to highlight the natural freshness of the squid.