6th记 Zhangzhou Chicken (Huilongju Store)
粤菜 · ⭐ 2.9
No. 281 Chigang East Road
Dishes
Stir-Fried Eel with SauceStir-fried eel with garlic and ginger is a dish made by quickly cooking fresh eel with garlic, ginger, and other seasonings in a hot clay pot. The eel meat is tender and flavorful, and the unique seasoning creates a distinctive taste.
Mountain-stream CarpFreshwater carp from mountain streams, steamed or braised to highlight its tender and savory flavor.
Crispy Leek SpecialA signature dish featuring fresh leeks marinated and deep-fried to a crispy finish, offering a delightful contrast between crunchy exterior and tender interior.
Lao FenA Chinese dish made with rice noodles soaked in a spicy and sour sauce, often served with vegetables and peanuts.
Tangerine Cake Baked with Sugar YamMade by baking a mixture of tangerine cake and sugared yam in an oven. Main ingredients are tangerine cake and sugared yam, with a sweet and soft texture.
Thai Sweet and Sour Eggplant BoxFresh eggplants are cut into pieces, coated with flour or starch, then deep-fried until golden and crispy. A sweet-and-sour sauce made from tomatoes, sugar, vinegar, fish sauce, and chili is stir-fried quickly with the fried eggplant. The dish features a crisp exterior and tender interior, with a refreshing sweet-and-sour taste and a hint of spiciness.
Jellyfish and Mung Bean SproutsA refreshing cold dish made with jellyfish and mung bean sprouts, lightly blanched and tossed in a tangy dressing of garlic, vinegar, and sesame oil.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
White-Cut ChickenA classic Cantonese cold dish made by poaching chicken in water and serving it chilled, preserving its natural flavor and tenderness.
Salt-Rubbed GooseA traditional dish made by rubbing salt and spices onto goose meat before roasting, resulting in a savory and tender flavor.
Saoji Salt-Rubbed GooseFresh goose meat is evenly coated with Saoji salt (special coarse salt) and marinated, then slowly roasted over charcoal. The skin is crispy, the meat firm, with a rich salty and smoky flavor.
Pepper Chicken with Red Mustard Greens StewA stew made with chicken, red mustard greens, black pepper, ginger, and garlic, simmered to create a rich, savory broth. Tender chicken and crisp greens deliver a subtly spicy flavor.
Garlic Stir-Fried LettuceGarlic stir-fried lettuce is a dish made with fresh lettuce and garlic. Wash and dry the lettuce, then stir-fry garlic in hot oil, add lettuce quickly, and season before serving.
Crispy Milk from ShundeA traditional Cantonese dish made by steaming a mixture of milk, eggs, and starch, then frying it until crispy outside and tender inside.