Weilao Pig's Intestine Chicken (Fenggang Yantian Branch)
火锅 · ⭐ 3.6
No. 102, No. 1, Southwest Toyoda Garden, Yantian Village
Dishes
Marinated Tofu SkinA dish made by marinating or stewing tofu skin in a savory sauce, resulting in a soft and flavorful texture.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Signature腊味 Baozi Rice in Clay PotA classic Cantonese dish featuring fragrant rice cooked with cured meats and vegetables in a clay pot, resulting in crispy bottom layer and savory flavors.
Secret-Recipe Free-Range ChickenFresh free-range chicken cooked with a blend of secret spices and seasonings, resulting in tender meat and rich aroma.- Classic Meatball PlatterA platter of classic meatballs made from pork, shrimp, and vegetables, hand-formed and deep-fried to golden crispness, served with sweet chili or soy sauce for dipping.
Pepper Pork Stomach Chicken Pot with ChestnutsA dish made with pork stomach, chicken, and chestnuts, simmered together with black pepper. The cleaned pork stomach is cooked with chicken and chestnuts to add sweetness and texture, resulting in a rich, fragrant broth.
Pepper Bone Soup with Pig's Stomach and ChickenA dish made from pork stomach, chicken, and pork bones, simmered with white pepper. The broth is clear and fragrant, with a rich, savory taste and warming properties.
All-You-Can-Eat Fresh Fruit & DrinksFresh seasonal fruits like watermelon, honeydew, grapes, and strawberries are served in pre-cut portions for unlimited access. Includes chilled juices and mineral water for a refreshing experience.
Antler MushroomVenison mushroom is a type of fungus used fresh or dried. It can be blanched and stir-fried with meat or vegetables, or used in soups or cold dishes. Main ingredient is venison mushroom, seasoned with scallions, ginger, and garlic.
Yellow Braised Free-Range Green-Headed DuckFree-range green-headed duck is slowly braised with yellow sauce and spices like ginger, scallions, and star anise. The meat is firm, fragrant, with a savory-sweet taste and distinctive soy-based aroma.