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Sui Feng Chicken

粤菜 · ⭐ 3.4

No. 76 Rongfu Road, Zhongcun Street

Dishes

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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Mountain Pond Turtle Dish

  A dish made with fresh pond turtle, simmered with ginger, scallions, and cooking wine, resulting in tender meat and rich flavor.
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  Hand-Torn Chicken Salad

  A cold dish made by tearing cooked chicken with hands and mixing it with a special sauce. Tender, flavorful, and refreshing.
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  Pork Rib with Chencun Rice Noodles

  A Cantonese dish featuring tender pork ribs and smooth rice noodles, simmered in a savory sauce for rich flavor.
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  Yonghan Bearded Chicken

  Yonghan Bearded Chicken is a Chinese dish made with chicken meat, using tender chicken and cooking it by stewing or simmering after marinating to preserve its original flavor.
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  Pressure-Cooked Pigeon

  A Chinese dish featuring young pigeon cooked in a rice cooker with ginger and scallions, resulting in tender meat and rich flavor.
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  Braised Pork Ribs with Fermented Black Beans

  A savory dish of pork ribs marinated in fermented black beans, garlic, and ginger, then pan-seared and slow-braised to tender perfection.
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  Shunde Hand-Made Fish Paste

  Shunde hand-made fish paste is a Cantonese dish made with fresh fish meat, which is manually pounded into a paste. The main ingredients include fish meat and scallions, and the cooking process does not add excessive seasonings to highlight the freshness and delicate texture of the fish.
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  Chicken

  A dish primarily made with chicken thighs or breast meat, marinated and then prepared using cooking methods such as pan-frying, stir-frying, boiling, or grilling. Common ingredients include green onions, ginger, garlic, and soy sauce.

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