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Fengmingxuan Garden Restaurant - Roast Chicken, Eco Freshwater Fish, Stir-Fry Pot

Cantonese cuisine · ⭐ 4.0

No. 2 Pengwu Avenue, Qingfeng Village, Licheng Subdistrict

Dishes

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  Traditional Braised Pork Belly

  Traditional Braised Pork Belly is a classic Chinese dish made primarily with skin-on pork belly. The pork is cut into chunks, blanched, then stir-fried with rock sugar to create a caramelized color. Soy sauce, dark soy sauce, cooking wine, ginger, scallions, and a small amount of spices (such as star anise and cinnamon) are added. After adding hot water, the dish is brought to a boil and then simmered on low heat for 1.5 to 2 hours until the meat is tender and the sauce thickens. The finished dish has a glossy red color and a soft, melt-in-the-mouth texture.
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  Steamed Fish Head with Ginger Sauce

  Steamed fish head seasoned with ginger sauce, tender and flavorful, a classic Chinese dish.
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  Hakka Braised Pork

  Hakka braised pork uses pork belly as the main ingredient, simmered slowly with rock sugar, soy sauce, cooking wine, and spices like star anise to achieve a glossy, tender dish.
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  Guangdong Second Roast Chicken

  Guangdong Second Roast Chicken is a classic Cantonese roasted dish. It primarily uses a fresh whole chicken, which is marinated, air-dried, and then roasted in a specialized oven or hanging roaster. The marinade typically includes salt, sugar, five-spice powder, sand ginger powder, light soy sauce, and cooking wine. During roasting, the chicken is brushed multiple times with a glaze made from maltose or honey to achieve a shiny, reddish-brown, and crispy skin. The finished dish features crispy skin, tender meat, and fragrant bones, making it a representative dish of Cantonese barbecue.
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  Signature Roast Chicken

  Signature roasted chicken made from whole chicken, marinated and then roasted in a挂炉. The skin is golden and crispy, while the meat inside remains tender and juicy. Typically seasoned with soy sauce, cooking wine, and spices before being evenly heated over charcoal or electric heat.
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  Signature Oyster Fritter

  A signature dish made with fresh oysters, egg, and sweet potato starch, pan-fried until crispy outside and tender inside.
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  Durian Spring Roll

  Durian puff pastry is a pastry with durian flesh as the main filling, wrapped in crispy puff pastry and baked or pan-fried. The dough is rolled thin, filled with fresh or frozen durian, folded, and then heated.
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  Sauced Intestines

  A Chinese dish featuring stewed pork intestines glazed with a savory sauce, tender and flavorful.
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  Braised Intestines in Sauce

  A dish made with pork intestines braised in a savory sauce, tender and richly flavored.
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  Fresh Pork Ribs Braised

  Fresh pork ribs marinated and braised over high heat, resulting in tender, juicy meat with a rich, savory flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Fish Slices with Scallion Sauce

  Fish Slices with Scallion Sauce is a dish primarily made with fish fillets. Boneless fish (such as sole, basa, or grass carp) is sliced thinly, briefly marinated, then quickly blanched or stir-fried until cooked. The key element is the scallion oil sauce: a generous amount of chopped or shredded scallions is placed over the cooked fish slices, then hot oil is poured over to release the scallion's aroma. Finally, a seasoning sauce made from light soy sauce and a little sugar is drizzled on top. The dish features tender, smooth fish slices with a rich, savory scallion fragrance and a refreshing taste.
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  Crab Roe Seafood Tofu Pot

  A savory dish made with soft tofu and a rich blend of seafood, including crab roe, shrimp, and squid, gently simmered in a flavorful broth.

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