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Fa Cai Pig Feet

小吃快餐 · ⭐ 3.4

No. 1, Jingxi Street

Dishes

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  Prosperity Pig's Trotter Stew

  Made with pork trotters and seasoned with ginger, scallions, star anise, and other spices, slow-cooked for a rich, aromatic flavor.
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  Signature Pork Knuckle with Beef Brisket

  This dish features pork front knuckle and beef brisket as main ingredients. The pork knuckle is blanched to remove gaminess, then simmered together with the beef brisket in a master stock over low heat until tender and flavorful. The stock is prepared with soy sauce, rock sugar, star anise, cinnamon, bay leaves, and other spices. The finished pork knuckle is rich in collagen with a soft, sticky texture, while the beef brisket is tender and infused with aromatic braising flavors. The cooked ingredients are typically cut into pieces and served together on a platter.
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  Chaoshan Signature Longjiang Braised Pork Knuckle Rice

  Longjiang Braised Pork Knuckle Rice is a classic staple from the Chaoshan region. The main ingredient is pork knuckle (pig's trotter), which is blanched and then slowly braised for a long time in a master stock seasoned with soy sauce, rock sugar, star anise, cinnamon, bay leaves, cardamom, and other spices until the meat becomes tender and infused with the braising flavors. The finished pork knuckle has a glossy red-brown color with soft, gelatinous skin and fall-apart meat, typically sliced or chopped. It is served over steamed white rice, often drizzled with some of the braising liquid, and may be accompanied by pickled mustard greens or blanched vegetables.
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  Chaozhou-style Meat Roll Rice

  Chaozhou-style meat roll rice features minced pork wrapped in thin pancakes and served over rice, offering a savory and tender taste.
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  Roast Duck with Barbecue Pork

  Roast duck with barbecued pork is a classic combination of grilled meats. The roast duck is made from tender ducks that are marinated and then roasted using a special technique to achieve a crispy skin and juicy, tender meat. The barbecued pork uses pork belly, coated with a specially prepared barbecued sauce and roasted until it has a glossy red color and a sweet, savory flavor. Served together on a platter, the dish offers rich layers of meat texture and contrasting tastes.
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  Roast Duck with Steamed Chicken

  A classic Cantonese dish featuring crispy roast duck and tender steamed chicken, served together for balanced flavors.
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  Pork Trotter Casserole Rice Noodles

  Pork Trotter Casserole Rice Noodles is a hot dish primarily made with pork trotters, rice noodles, broth, and various side ingredients. The pork trotters are first stewed until tender and flavorful, while the rice noodles are pre-soaked. In a casserole pot, broth is added along with the stewed pork trotters, rice noodles, and common side ingredients such as bean sprouts, green vegetables, and wood ear mushrooms, then brought to a boil. The finished dish features a rich broth, gelatinous pork trotters, and smooth rice noodles.
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  Pork Trotter with Roast Duck

  Pork trotter and roast duck is a fusion dish featuring tender pork trotters and crispy roast duck, combining rich textures and flavors.
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  Corn and Carrot Chicken Soup

  Corn and Carrot Chicken Soup is a homestyle soup made primarily with chicken, corn, and carrots. The chicken is first blanched to remove impurities, then simmered with corn segments and carrot chunks in ample water. After bringing to a boil, the soup is simmered over low heat for 1-2 hours until the chicken becomes tender and the broth turns clear. The soup has a light, naturally sweet flavor from the corn and carrots, complemented by the savory taste of chicken.
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  Braised Beef Brisket in Clay Pot

  Braised beef brisket in clay pot with carrots, potatoes, soy sauce, cooking wine, star anise, and ginger, slowly stewed until tender with rich, flavorful broth.
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  Braised Pig Trotter in Clay Pot

  A dish made by slow-cooking pig trotters with ingredients like soybeans, ginger, and scallions in a clay pot, resulting in tender, flavorful meat and rich broth.
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  Braised Lamb in Clay Pot

  Braised lamb with vegetables in a clay pot, slow-cooked to tender perfection.
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  Braised Pig Intestines in Clay Pot

  Stewed pork intestine stew with potatoes, bean sprouts, and green peppers, blanched to remove odor, then slowly cooked in a clay pot for rich flavor and tender texture.
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  Bird's Nest Mushroom Chicken Soup

  Cordyceps chicken soup is made with free-range chicken and cordyceps flowers. After blanching the chicken to remove odor, both ingredients are simmered in a clay pot with water and ginger for 1.5 to 2 hours until tender and clear.
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  Honey-glazed BBQ Pork Rice

  Honey-glazed char siu rice is made with pork that is marinated and then roasted with a special honey glaze, resulting in tender and juicy meat that is sweet and delicious. Served with steamed white rice, it enhances the overall flavor and texture.

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