Su Xing Chicken Feathers Store (Longgang Park Branch)
川菜 · ⭐ 4.4
No. 688 Konggang 3rd Road
Dishes
Nutritious Millet and Pork Rib SoupA nourishing dish made with millet and pork ribs, slow-cooked to tender perfection for a healthy, comforting meal.
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Signature Health-preserving Lotus RootFresh lotus root slices are slow-cooked with red dates, goji berries, and yam for a mild, nourishing dish that supports health and well-being.
Paojiao RabbitA Sichuan dish made with rabbit meat stir-fried in fermented chili sauce, known for its spicy and sour flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Stoneware-Baked ShrimpA dish featuring fresh shrimp baked in a hot stone pot with garlic, ginger, and scallions, resulting in tender, flavorful seafood.
Su Xing Roast GooseA Cantonese roast goose dish made by marinating premium goose meat in a secret sauce and roasting it over an open flame, resulting in crispy skin and tender meat with rich aroma.
Spicy Braised Pork KnuckleA spicy braised dish made with pork knuckles and skin, slow-cooked in a rich, aromatic chili sauce for deep flavor and tender texture.
Spicy Chicken with Green PeppersA spicy Sichuan dish made with chicken and green peppers, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing heat.