Sturgeon Chef (Fengjian Water Village Branch)
粤菜 · ⭐ 3.6
Unit 2, First Floor, No. 27, Fengyuan Road, Fengjian Village Committee
Dishes
Thousand Flavor Pork RibsA Chinese dish made with pork ribs, marinated, fried, and then stewed to achieve tender, flavorful meat with a rich sauce.
Spicy Braised Mixed PlatterA spicy Sichuan dish featuring a variety of ingredients like pork trotters, duck necks, chicken feet, and tofu skin, braised in a rich, numbingly hot sauce.
Squid CakeCuttlefish cakes are made primarily from cuttlefish meat, starch, and seasonings. The cuttlefish is minced, mixed with starch, shaped into patties, and then fried or pan-fried.
Braised Winter Melon with Boneless Pit FishA delicate dish featuring winter melon and boneless pit fish, steamed to preserve natural flavors and achieve a tender, refreshing taste.
Crispy Beef TendonCrispy Beef Tendon is a dish made from beef tendon, marinated and deep-fried to achieve a crispy exterior and tender, chewy interior.
Crispy Lotus Root CakesCrispy lotus root cakes made by mixing fresh lotus root slices with minced pork, then deep-fried until golden and crunchy.
Fish SkinFish skin is a dish made primarily from fish皮, typically using the skins of carp, crucian carp, or shark. After cleaning and deodorizing, it can be served cold, stir-fried, or in soup. Common seasonings include ginger, scallions, garlic, soy sauce, vinegar, and chili; some recipes add cucumber strips or cilantro.
Fish Cakes in Mulberry LeavesA Cantonese dish featuring fish cakes gently steamed in fresh mulberry leaves, offering a delicate and aromatic flavor.
Braised Tofu in Abalone SauceBraised tofu in rich abalone sauce, tender and flavorful.