Close

A Zhao Chicken Stew (Yuyuan Lingju Ganjuan)

火锅 · ⭐ 4.5

5th Floor, Unit B510-B511, Sino-Ocean Leti Harbour, Intersection of Xinhua North Road and Tongyan Road

Dishes

• 

  Hua Feng Noodles

  Hua Feng Noodles is a Chinese fast-food noodle dish made with egg noodles, minced pork, greens, and seasoned sauce. Cook noodles, stir-fry meat and vegetables, then mix with special sauce.
• 

  Braised Chicken Feet

  Braised chicken feet is a traditional dish primarily made with chicken feet as the main ingredient. The preparation involves cleaning the chicken feet thoroughly, marinating them in a specially prepared braising sauce, and then slowly cooking them until they are fully flavored and develop an appealing color.
• 

  Signature Qingyuan Chicken

  Signature Qingyuan chicken uses Qingyuan麻 chickens, marinated and steamed. Tender meat retains original flavor, often paired with ginger and scallions for enhanced aroma.
• 

  Qingyuan Crisp Skin Chicken

  Qingyuan爽皮鸡 is a cold dish made from whole chicken, marinated, boiled, cooled, coated with a special sauce, and dried. The skin is crisp and the meat tender, typically served with scallion strips, ginger threads, and chili oil.
• 

  Chaozhou Beef Tendon Balls

  Chaozhou beef tendon balls are meatballs made primarily from beef tendon and beef. The tendon is processed, chopped, mixed with beef, seasoned, kneaded, shaped by hand, then boiled or fried. They are elastic and chewy.
• 

  Australian Wagyu Beef

  Australian wagyu beef uses premium imported beef tenderloin, with fine texture and even fat distribution like snowflakes. Typically sliced and quickly pan-seared or涮煮 to preserve its natural flavor.
• 

  Fried Bamboo Shavings

  Fried tofu skin is a dish made primarily from bean curd sheets, cut into strips or rolled into tubes and deep-fried until golden and crispy, offering a crunchy texture often served as a side or snack.
• 

  罗定皱纱鱼腐拼三角鱼丸

  罗定皱纱鱼腐拼三角鱼丸是广东罗定的传统名菜，以鲜鲮鱼肉为主料制作。皱纱鱼腐将鲮鱼肉茸反复捶打后挤成丸状，经油炸至金黄起皱，外皮酥脆如纱，内里嫩滑；三角鱼丸则制成三角形状，口感弹牙。两者搭配，鱼腐香脆软嫩，鱼丸鲜爽弹润，突出鲮鱼的天然鲜甜，佐以清汤或酱汁，风味层次丰富，是粤菜中匠心独具的鱼肴佳品。
• 

  Crispy Qingyuan Chicken

  Crispy Qingyuan chicken features Qingyuan chicken marinated, air-dried, then deep-fried until the skin is golden and crunchy. The meat is tender and juicy, often served with a special dipping sauce or salted pepper.
• 

  Crispy Grass Carp Slices

  Crunchy grass carp slices are a dish made primarily from grass carp. The fish is sliced thin and briefly blanched in boiling water to retain its crisp, tender texture. It's typically stir-fried with scallions, ginger, garlic, and green/red peppers, or simmered in clear broth to highlight the fish's freshness.
• 

  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
• 

  Fish Dumplings

  Fish tofu is a dish made primarily from fish meat, typically minced fresh fish mixed with egg white and starch, then steamed or pan-fried. It has a solid texture, smooth and soft, usually shaped as round or oval.
• 

  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.

Reviews