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Fox Loves Coconut Chicken (Yuhang Qin'chengli Branch)

火锅 · ⭐ 4.2

4th Floor, Qinchengli Shopping Center, Wenyi West Road

Dishes

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  3-Second Bell Roll

  Three-Second Bell Roll is a dish primarily made with tofu skin. The preparation involves rolling the tofu skin into a cylindrical shape and quickly frying it until golden and crispy. Due to the extremely short frying time—about three seconds—it earns this name.
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  Mixed Dumpling Platter

  A mixed meatball platter featuring pork, beef, shrimp, and fish, hand-formed after mincing and seasoning, then boiled or fried. Common types include chicken, beef, fish, and shrimp balls, with some versions adding vegetable bits for texture.
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  Original Coconut Chicken

  Original coconut chicken is a dish primarily made with fresh coconut and chicken. The preparation involves cutting the chicken into pieces, opening the coconut to extract coconut juice and flesh, then stewing the chicken together with the coconut flesh and juice until the chicken is fully cooked, preserving the coconut's refreshing sweetness and the chicken's natural flavor.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Handmade Shrimp Paste

  Handmade shrimp paste is made from fresh shrimp meat, which is carefully processed to remove shells and veins, then finely chopped into smooth shrimp paste. Through stirring and pounding, the shrimp becomes more elastic. Finally, the shrimp paste is shaped into balls and boiled to achieve a delicate, tender texture.
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  Fig Pear Coconut Chicken

  Chicken stewed with figs, pear, and coconut water, resulting in a clear, sweet, and refreshing broth. Main ingredients include chicken, figs, pear, and coconut; prepared by slow simmering to highlight natural flavors.
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  Mushroom Coconut Chicken

  Mushroom Coconut Chicken is a soup made with matsutake mushrooms, fresh mushrooms, and coconut chicken, cooked by stewing, with a fresh taste and rich flavor of coconut and mushrooms.
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  Thai Coconut Jelly

  A refreshing Thai dessert made from coconut milk and flesh, chilled to form a smooth, creamy jelly with a rich coconut flavor.
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  Chaozhou Beef Balls

  Chaozhou beef balls are made from fresh beef leg meat, pounded into paste, mixed with starch, egg white, salt, and other seasonings, then hand-formed into balls and boiled. The process emphasizes fine texture and elasticity, resulting in a chewy, resilient bite.
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  Special Secret Sauce

  A flavorful sauce made from a blend of spices, soy sauce, sugar, vinegar, and chili, simmered to perfection for use in noodles, dipping, or cooking.
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  Bamboo Shoot and Water Chestnut Coconut Chicken Soup

  A refreshing Cantonese soup made with coconut water, bamboo shoots, water chestnuts, and chicken, simmered to a delicate, clean flavor.
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  Bamboo Fungus Coconut Chicken

  Bamboo fungus coconut chicken is a soup dish primarily made with chicken, bamboo fungus, and coconut. After blanching the chicken, it is cooked together with bamboo fungus and coconut meat in a pot with water, then slowly stewed to create a rich and flavorful broth. The bamboo fungus absorbs the essence of both chicken and coconut, resulting in a smooth texture and a refreshing, sweet taste.
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  Bamboo Sponge Coconut Chicken

  A delicate soup made with coconut water, bamboo sponge, and chicken, simmered to perfection for a fresh and nourishing dish.

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