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Fengyou Bistro · Shunde Small Restaurant (Lishan Longhu Store)

特色菜 · ⭐ 4.1

Unit A-B1-96, Underground Market, Longhu Shishan Tianjie, Shishan

Dishes

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  Sambal Stir-fried Green Beans

  A stir-fried dish of fresh green beans cooked with spicy sambal sauce, offering a crisp texture and bold flavor.
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  Eight-Year Aged Huadiao Chicken Hot Pot

  Eight-Year Aged Huadiao Chicken Hot Pot is a dish featuring a whole chicken slowly stewed with eight-year-aged Huadiao wine. Main ingredients include chicken, Huadiao wine, ginger, scallions, and a small amount of goji berries. The chicken is cut into pieces, blanched, then placed in a clay pot with ginger slices and scallions. Ample Huadiao wine and a small amount of water are added. After bringing to a boil over high heat, it simmers on low heat for about 1.5 hours. Goji berries are added just before serving. The dish is characterized by its rich wine aroma and tender chicken.
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  Stir-fried Duck Tongue and Frog Pot

  A flavorful dish featuring duck tongue and frog stir-fried in a clay pot with garlic, ginger, and chili for a spicy, aromatic taste.
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  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
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  Steamed Fresh Pork Ribs with Dry Method

  A Cantonese dish featuring fresh pork ribs steamed with minimal liquid, resulting in tender and flavorful meat.
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  Steamed Chicken Cartilage with Maggi Sauce

  Steamed Chicken Cartilage with Maggi Sauce is a dish featuring chicken knee cartilage as the main ingredient. The primary method involves cleaning the cartilage, marinating it with seasonings such as Maggi soy sauce, cooking wine, ginger, and garlic, then steaming it in a steamer or on a plate using the dry-steaming technique. The finished dish has a crisp texture and the distinctive savory aroma of Maggi sauce.
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  Guangdong-style Red Wine Braised Beef Brisket

  Beef brisket slow-cooked in red wine with aromatic spices, a classic Cantonese dish known for its rich flavor and tender texture.
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  Cantonese Spicy Beef Brisket

  A Cantonese-style dish featuring beef brisket simmered with onions and chili, resulting in a rich, spicy flavor.
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  Spicy Shrimp in Sauce

  A cold dish made with fresh shrimp tossed in a tangy, slightly spicy sauce of soy sauce, vinegar, sugar, garlic, ginger, and chili.
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  Singapore Black and White Pepper Shrimp

  Fresh shrimp stir-fried with black and white pepper, creating a fragrant and spicy dish.
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  Thai Shrimp Fried Noodles

  Thai shrimp fried noodles feature fresh shrimp and rice noodles stir-fried with vegetables and eggs, seasoned with fish sauce, chili, and lime for a savory, slightly spicy taste.
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  Chaozhou Five-Spice Meat Roll

  A traditional Chaozhou dish made by rolling marinated pork loin with five-spice powder and steaming it, then slicing for serving. Tender and aromatic.
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  Braised Tofu with Scallop and Minced Pork

  A traditional Hakka dish featuring tofu stuffed with scallop and minced pork, pan-fried and simmered to perfection.
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  Black Truffle Stir-Fried Qingyuan Chicken

  Qingyuan chicken stir-fried with black truffle over high heat, resulting in tender meat and rich aroma.

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