Cung Lan Si Ji Ye Zi Huo Guo (Yuan Yang Le Ti Gang Store)
火锅 · ⭐ 4.5
5th Floor, East Zone, Units B517/B518, Sino-Ocean Leti Harbour, Northeast Corner of Intersection of Xinhua North Road and Tongzhou Beiguan Bridge
Dishes
Original Wenchang Coconut ChickenOriginal Hainan-style Coconut Chicken is a specialty dish from Hainan, primarily made with Wenchang chicken and coconut. The preparation involves placing a whole Wenchang chicken inside a halved coconut, adding coconut water and appropriate seasonings, then steaming until the chicken is fully cooked while preserving its natural flavors.
Original Coconut JellyOriginal coconut jelly is a dessert made primarily from fresh coconuts. The preparation is simple: mix coconut water with an appropriate amount of sugar, then add coconut milk and stir well. Finally, refrigerate until it solidifies.
Coconut Summer Herbal SoupCoconut summer cooling soup is a dessert made by simmering coconut water with lotus seeds, lily bulbs, silver ear fungus, red dates, and goji berries. Slow-cooked for rich flavor, it's refreshing and perfect for summer heat.
Coconut Chicken Dipping SauceA dipping sauce made from fresh coconut juice, garlic, cilantro, and chili, served with coconut chicken for a refreshing and slightly spicy flavor.
Baozi RiceBaozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
Premium Preserved Meat Baozi RicePremium腊味煲仔饭 features high-quality腊肠 and fragrant rice as main ingredients. The腊肠 is sliced and cooked together with the rice in a clay pot, adding适量 water and simmering slowly over low heat. When the rice has absorbed the fat and aroma from the腊肠 and formed a crispy bottom layer (锅巴), it's ready to enjoy.
Fuding TaroFuding taro is a dish featuring Fuding's specialty taro as the main ingredient. The taro is peeled, cut into pieces or slices, and cooked by steaming, boiling, or stir-frying. A small amount of oil, salt, and scallions or ginger are typically added to preserve the taro's natural flavor and soft texture.
Bamboo Fungus Chicken with CoconutBamboo fungus Hainan chicken soup features tender Hainan chicken, bamboo fungus, and fresh coconut water. The broth is sweet and clear, blending the natural sweetness of coconut with the unique aroma of bamboo fungus.
Bamboo Fungus Coconut ChickenBamboo 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.
SauceA sauce is a seasoning made by mixing various condiments, with main ingredients including soy sauce, vinegar, sugar, salt, chili peppers, garlic, ginger, and green onions. It is blended through stirring, simmering, or marinating to enhance the flavor of dishes.
Yangjiang Pearl Water ChestnutsYangjiang Pearl Water Chestnuts is a dish made primarily from fresh water chestnuts, combined with carefully selected ingredients and cooked to perfection. The water chestnuts are finely processed to reveal a lustrous, pearl-like white color and a crisp, refreshing texture. During preparation, the dish is lightly stir-fried to preserve the natural flavor of the water chestnuts while allowing the ingredients to blend harmoniously, creating a unique taste experience.