Hengji Chicken Shop (Lishui Store)
Cantonese cuisine · ⭐ 4.3
Rooms 4–6, No. 129, Lishui Avenue Central
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Rooms 4–6, No. 129, Lishui Avenue Central. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Double Pepper Frog Legs, Hengji Signature Chicken Stew, Boneless Sichuan Fish in Sour Cabbage Sauce.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.3
- Address: Rooms 4–6, No. 129, Lishui Avenue Central
- Popular dishes: Double Pepper Frog Legs, Hengji Signature Chicken Stew, Boneless Sichuan Fish in Sour Cabbage Sauce, Softshell Turtle and Free-range Chicken Stew, Fried Tofu Skin
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Dishes
Double Pepper Frog LegsDouble Pepper Frog Legs is a dish featuring frog legs stir-fried with green and red peppers. After preparation, the frog legs are blanched or briefly fried, then sautéed with sliced peppers and seasonings to blend flavors.
Hengji Signature Chicken StewFresh free-range chicken slow-cooked with spices and vegetables, resulting in tender meat and rich broth.
Boneless Sichuan Fish in Sour Cabbage SauceA spicy and sour fish dish made with boneless fish fillets, fermented cabbage, and traditional Sichuan spices.
Softshell Turtle and Free-range Chicken StewA nourishing dish made with softshell turtle and free-range chicken, slowly stewed with ginger and scallions for a rich, savory flavor.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Braised Beef Shank with RadishRadish and beef brisket stew is a nutritious dish primarily made with beef brisket and radish. The preparation typically involves simmering the beef brisket until tender, then adding radish chunks and slow-cooking in a pot until the radish softens and absorbs the rich flavor of the beef.
Stewed Shrimp with ChickenA Chinese dish combining fresh shrimp and chicken, slowly stewed to create a rich, savory flavor.
Chicken Blood DishA traditional dish made from fresh chicken blood, cleaned, coagulated, sliced, and stir-fried with seasonings like scallions, ginger, and garlic for a smooth texture and savory flavor.
Goose PotA dish made by stewing goose meat with ginger, garlic, and spices, resulting in rich flavor and tender meat.