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Chengxuan Rice Soup Seafood Hot Pot

火锅 · ⭐ 3.7

Shop No. 114, Poly Zhongyue Plaza

Dishes

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  Stir-fried Qingyuan Chicken

  Zi Zi Qingyuan Chicken is a Cantonese dish made with Qingyuan chicken, ginger slices, green onions, garlic, and other seasonings, quickly cooked at high heat. The chicken is marinated, then simmered in a hot clay pot until tender and flavorful.
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  Signature Fried Boneless Eel

  Fresh boneless eel marinated in secret sauce, coated and deep-fried to golden crispness, delivering a tender and flavorful bite.
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  Boneless Fish

  Boneless fish is a dish made from fish with bones removed, marinated and then fried or pan-fried. Main ingredients include fresh fish like grass carp or sea bass, along with ginger, scallions, and cooking wine for seasoning. The fish is cleaned, deboned, marinated, then cooked to achieve a crispy exterior and tender interior.
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  Qingyuan Free-Range Chicken

  Qingyuan free-range chicken uses locally raised chickens from Qingyuan, Guangdong, known for tender and flavorful meat. Prepared by steaming or stewing to retain natural taste and clear broth.
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  Stir-fried Sweet Potato Leaves

  A simple and healthy dish made by stir-frying sweet potato leaves with garlic and ginger, resulting in a fresh and light flavor.
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  Shrimp and Crab Rice Porridge

  Shrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
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  Stewed White Clams with Fermented Black Beans

  A dish of fresh white clams stir-fried with fermented black beans, garlic, and ginger, delivering a savory and aromatic flavor.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Carp Two-Part Dish

  Carp Two-Part Dish: The carp is divided into two parts—one steamed to preserve its natural flavor, the other braised with soy sauce, sugar, and ginger for a rich taste. Highlights the fish's freshness and diverse cooking techniques.

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