Fei Yi Liang Tang · Zhi Wei Wan Zi Chai
小吃快餐 · ⭐ 3.9
No. 570, Xihua Road
Dishes
Five-fingered Mulberry Chicken SoupA nourishing soup made with five-fingered mulberry and chicken, slowly simmered to blend the herbal aroma into the meat for a delicious and healthy dish.
Pork Trotter with GingerA traditional Cantonese dish made by slow-cooking pork trotters and ginger in a savory broth, known for its rich flavor and health benefits.
Braised Chicken with Dried Mushrooms RiceA savory dish of tender chicken and dried mushrooms simmered in a rich sauce over rice, popular in Cantonese cuisine.
Whole Coconut Stewed ChickenFresh coconut is used whole to steam chicken with medicinal ingredients, resulting in tender meat and a fragrant, sweet broth.
Curry Fish BallsCurry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
Cantonese腊味 RiceCantonese腊味饭 is rice steamed with cured meats like腊肠 and腊肉. Main ingredients include rice,腊肠, and腊肉, sometimes with vegetables like green beans or bok choy. Cook by layering sliced腊味 with rinsed rice in a rice cooker; the fat from the腊味 infuses the rice, making it glossy and fluffy.
Mei Cai Pork Patties with RiceA savory dish featuring minced pork and preserved mustard greens formed into patties, steamed and served over rice for a rich, umami flavor.
Preserved Vegetable Steamed Pork Belly RicePork belly and preserved vegetable steamed together, served over rice for a savory, satisfying meal.
Cheese Chicken Wing BowlA Cantonese-style dish featuring chicken wings slow-cooked with cheese, soy sauce, and sugar, resulting in a rich, savory flavor.
Cordyceps and Fig Stewed PorkA nourishing Chinese soup made with cordyceps, figs, and pork belly, slow-cooked to a delicate, sweet flavor.
Water Chestnut Pork Patties with RiceA dish featuring pork patties mixed with water chestnuts, served over steamed rice. The meat is tender and the chestnuts add a crisp texture.