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Jia Fu Li Garden Hotel (Laifang Road Store)

Cantonese cuisine · ⭐ 4.2

No. 2066 Laifang Road

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Sweet and Sour Pork

  A classic Cantonese dish made with fried pork tenderloin tossed in a tangy sweet and sour sauce, known for its crispy texture and balanced flavors.
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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Roast Chicken

  Roast chicken is made from a whole chicken, marinated and slowly roasted hanging in a炉. The meat absorbs the flavors during marination, and the skin becomes crispy while the inside stays tender and juicy.
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  Lotus Pond Moonlight

  A creative dish featuring tender lotus root slices, shrimp, wood ear mushrooms, and carrot threads stir-fried in a savory sauce, offering a fresh and colorful experience.
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  Wenzhou Handmade Fish Cake

  Wenzhou Handmade Fish Cake is made from fresh fish meat mashed into paste, mixed with egg white and starch, then shaped by hand and steamed. It has a delicate, chewy texture and fresh flavor, a traditional specialty of Wenzhou, Zhejiang.
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  Wenzhou Fish Cake

  Wenzhou fish cakes are made from fresh fish meat mixed with starch, egg white, salt, and other辅料, then shaped by hand or mold and steamed. The process emphasizes the fineness and elasticity of the fish meat, resulting in a white or slightly yellow product that is soft, tender, and elastic.
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  Spicy Blood Duck with Vegetables

  Manjiang Hongmao Xuewang is a Sichuan dish made with duck blood, pork blood, bean sprouts, soy skin, and luncheon meat, stir-fried with chili, Sichuan pepper, and doubanjiang. Blood products are blanched first, then stir-fried with vegetables and simmered in broth to blend flavors.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Sweet and Sour Pork

  A classic Chinese dish made with fried pork tenderloin glazed in a sweet and sour sauce, often served with vegetables.
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  Tongue on the Tip of the Tongue

  A delicately prepared Australian beef tongue dish, slow-cooked in a secret broth and served chilled with herbs and chili oil for a rich, savory flavor.
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  Steamed Large Yellow Croaker with Preserved Mustard Greens

  Cleaned large yellow croaker is scored and steamed with pickled mustard greens, ginger slices, and a splash of cooking wine until the fish is fully cooked. The savory flavor of the greens infuses into the fish, creating a unique taste.

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