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Songji Chaoshì (Henglong Branch)

Cantonese cuisine · ⭐ 4.0

Shop No. 103, 1st Floor, No. 8, Houxixi

Dishes

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  Taishan Eel Fried Rice

  Taishan Eel Fried Rice features fresh eel stir-fried with rice, eggs, and aromatics, delivering a savory and tender dish typical of Guangdong cuisine.
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  Signature Bowl Wing

  A Cantonese soup dish featuring pork trotters, chicken wings, and duck blood, slowly simmered to create a rich, savory flavor.
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  Satcha Pork Cartilage Rice

  Satcha pork cartilage rice is made with pork cartilage stir-fried in satcha sauce and served over steamed white rice. The cartilage is tender with a chewy texture, complemented by the rich, slightly spicy satcha flavor.
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  Seafood Platter

  Seafood platter is a delicacy featuring a selection of fresh seafood, typically including shrimp, crab, and shellfish. The preparation is simple: clean the seafood thoroughly, then steam or grill it with fresh vegetables and seasonings to preserve the natural flavors of the seafood.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Clam and Pork Neck Rice Porridge in Clay Pot

  A rich rice porridge made with fresh seafood and tender pork neck, slow-cooked in a clay pot for deep flavor.
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  Clam and Chicken Porridge in Clay Pot

  A savory rice porridge made with chicken and fresh seafood, slowly cooked in a clay pot for rich flavor.
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  Jue Wei Chicken Pot

  A flavorful chicken pot dish made with whole chicken, spices, and a secret sauce, slow-cooked to tender perfection.
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  Scallion Oil Poached Chicken

  Scallion oil white-cut chicken is a Chinese dish made from a whole chicken, boiled, cooled, and sliced. Ingredients include chicken, scallions, and ginger slices. The chicken is poached with ginger, then chilled in ice water to make the meat firm and smooth, then sliced and served with scallion oil made by frying scallions.
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  Stewed Sea Snail with Rice Wine Lees

  Fresh sea snails are gently steamed with rice wine lees, ginger, and scallions, resulting in a tender, aromatic dish with a subtle sweetness and savory depth.
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  Wine-Infused Foie Gras

  A dish made by marinating goose liver in wine and then pan-searing it, resulting in a rich, smooth texture with a deep wine aroma.
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  Stir-Fried Squid with Soy Sauce

  Stir-fried squid with sauce is made from fresh squid, stir-fried with葱姜蒜 and green/red peppers, seasoned with soy sauce, doubanjiang, and cooking wine. Squid is sliced and quickly cooked to retain its tender texture.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Sungji's Signature Lion-Head Goose

  Selected lion-head goose marinated, braised, and slowly stewed, resulting in tender meat with rich aroma and a distinctive savory-sweet sauce flavor, a hallmark of Cantonese cuisine.

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