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Fenglin Shi Ji (Shi Fo Ying Dian)

火锅 · ⭐ 4.4

1st Floor, Building 13, Shilibao Xuante District

Dishes

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  Zhongshan Dongsheng Steamed脆皖 Fish Slices

  Fresh boiled crispy bream fillets with ginger threads and scallions, steamed or quickly stir-fried to retain tender texture and original flavor.
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  Zhongshan Dongsheng Steamed脆皖 Fish Belly

  Fresh abalone belly is treated with water suspension for a crisp texture, then quickly stir-fried in hot oil with aromatic spices to preserve its freshness and crunch.
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  Jiuzhu

  Jiuzhu is a Chinese dish made primarily with bamboo shoots, usually sliced and stir-fried with seasonings, offering a fresh and delicate taste.
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  Cold-Mixed Shiping Tofu Noodles

  A refreshing cold dish made from Shiping tofu threads, mixed with vegetables and seasoned with garlic, chili oil, soy sauce, and vinegar.
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  Qingyuan Chicken

  Qingyuan麻 chicken is a dish featuring the specialty麻 chicken from Qingyuan, Guangdong, typically prepared whole or in parts using steaming, poaching, or stewing to preserve its natural flavor.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Fresh Intestine

  Stewed intestine is a dish made primarily from pig's large intestine. After cleaning and blanching to remove odor, it is cut into segments, marinated with scallions, ginger, garlic, soy sauce, and cooking wine, then stir-fried or stewed.
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  Stone斛 Five-Fingered桃 Soup

  A medicinal soup made with Dendrobium and five-fingered loquat, simmered with chicken or pork bones and herbs like goji berries and red dates for nourishment and health.
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  Luoding Wrinkled Silk Fish Balls

  Luoding Zhousha Fish Balls is a traditional Cantonese dish made by mixing fresh fish meat with egg white, starch, and other辅料 to form a paste, which is then deep-fried. The fish meat is minced or ground and mixed with seasonings to create a smooth fish paste, which is shaped into balls and fried until the outside is crispy and the inside remains tender.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Black Bean Sauce with Ginger

  Char siu pork belly is a dish featuring pig stomach as the main ingredient. After cleaning and slicing, it's stir-fried with fresh ginger slices and seasoned with soy sauce to absorb the aromatic flavor of ginger and the savory taste of soy.
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  Yangshan Fan Chicken

  Yangshan fan chicken is a dish made from a whole chicken with various seasonings and ingredients. After marinating, the chicken is skewered and grilled over charcoal, resulting in a slightly charred exterior and tender interior. It's commonly served with garlic, chili, and cilantro for enhanced flavor.
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  Fresh Chicken Offal Stir-fry

  A dish made with fresh chicken offal (heart, liver, gizzard) stir-fried with garlic, ginger, and chili for a savory and satisfying flavor.

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