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Feng Wei Chen Chu - Cantonese Food, Seafood, Private Recipes

Home-style Chinese cuisine · ⭐ 3.9

Units 103–105, Building A, Sihai Yunchuang, Houting Community

Dishes

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  Winter Melon and Pork Soup

  A light soup made with winter melon and pork slices, simmered to create a clear, savory broth.
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  Two-color Fish Head

  Double-color fish head is a dish that uses fish head as the main ingredient, paired with ingredients of different colors for cooking. Fresh fish heads, such as those from bighead carp or silver carp, are typically used, combined with vegetables like green and red peppers. The dish is prepared by stewing or braising. First, the fish head is marinated with seasonings and pan-fried until slightly golden, then it is cooked slowly with chopped vegetables to allow the fish head to absorb the flavorful broth while maintaining the tenderness of the fish meat and the crispness of the vegetables.
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  Apricot-Scented Tofu Delight

  A dish featuring fresh apricots and soft tofu, stir-fried with vegetables for a delicate, fragrant taste.
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  Crystal Chicken

  Crystal chicken is a dish made primarily with chicken, starch, and egg white. Chicken slices are marinated, coated in a mixture of egg white and starch, then steamed to form a transparent gel-like texture with a smooth, tender taste.
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  Blanched Wild Mustard Greens

  A dish of fresh mustard greens briefly boiled and lightly dressed with soy sauce and sesame oil, highlighting the vegetable's natural freshness and mild flavor.
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  Wild Rice Stew with Shark's Fin

  Wild rice stewed with shark's fin, slow-cooked to achieve a rich, gelatinous texture. The wild rice provides fiber, while the shark's fin adds a silky mouthfeel and deep flavor.
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  Golden Soup with Shark's Fin

  A luxurious Cantonese dish featuring shark's fin simmered in a rich golden broth with ham and mushrooms.

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