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Chengfu Banquet · Honghuang Cai (Dawang Road Branch)

特色菜 · ⭐ 4.9

11th Floor, Baoli Hotel, No. A1 Xidawang Road

Dishes

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  Golden Osmanthus Mountain Pine

  Golden osmanthus mountain yam is a dish featuring yam and osmanthus. Yam slices or strips are blanched, then stir-fried with fragrant osmanthus. A syrup of sugar and water is added to infuse the yam with osmanthus aroma and a hint of sweetness.
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  Jinggangshan Bamboo Tube Yellow芽White

  井冈山竹筒黄芽白 is a dish featuring Huangyabai (a type of bok choy) cooked in fresh bamboo tubes. The bok choy is washed, cut into segments, placed in bamboo tubes with water and seasonings, then slowly simmered until tender, absorbing the bamboo's aroma.
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  Health-Promoting Silver Chrysanthemum Soup

  Health-preserving Silver Ear and Chrysanthemum Soup features silver ear, chrysanthemum, goji berries, and rock sugar. After soaking silver ear, cook with chrysanthemum, then add goji berries and rock sugar until the soup thickens. Clear in color, smooth in texture.
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  Taizhou Bream

  TaiZhou bream is a dish featuring fresh bream, typically marinated and then pan-fried or steamed to retain its tender texture. Ginger slices and scallions are added for flavor, with soy sauce and cooking wine often used as seasonings.
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  Handmade Sweet Potato Ice Cream

  Handmade sweet potato ice cream is made with fresh sweet potatoes, milk, and sugar, blended and frozen. It has a smooth texture and a sweet, fragrant flavor, making it a delicious dessert for summer.
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  New Zealand Tea

  New Zealand Tea is a black tea made from high-quality tea leaves produced in New Zealand, processed through withering, rolling, fermentation, and drying. It has a bright red color, rich aroma, and smooth taste, suitable for drinking alone or with snacks.
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  Apricot Leaf Duck

  Xing Ye Shu Yan is a dish made primarily of goose meat, combined with apricot leaves, green onions, and ginger slices. After blanching, the goose meat is stewed with apricot leaves to achieve tender texture and harmonized flavors.
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  Apricot Leaf Swan · Golden Osmanthus Mountain Cone

  The dish is made with apricot leaves, goose meat, and golden osmanthus, and is steamed. It has a fresh taste with a subtle osmanthus fragrance.
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  Charcoal-Grilled Wagyu Ribeye Tongue

  Made with wagyu ribeye as the main ingredient, marinated and grilled over fruitwood charcoal. Tender meat with a fruity aroma, preserving the natural flavor of beef.
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  Mao's Braised Pork

  Mao's Braised Pork Belly is a dish made primarily from pork belly, prepared through techniques such as stir-frying and slow simmering. First, the pork belly is cut into bite-sized pieces and stir-fried until slightly golden. Then, caramel color, cooking wine, soy sauce, and other seasonings are added, and the dish is slowly braised until the meat becomes tender. Finally, the sauce is reduced and the dish is served in a platter.
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  Marshal Shrimp Banquet

  Chengfu's General Shrimp features fresh large shrimp, deveined with tails intact. After lightly pounding and marinating, they are deep-fried until crispy and stir-fried with a special sauce. The dish boasts a bright red color, plump shrimp, and a tender yet crunchy texture.
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  Mustard-flavored Taiwan Mountain Spinach

  Mustard-flavored mountain spinach is a cold dish made with fresh mountain spinach blanched, drained, and mixed with mustard sauce, garlic, sesame oil, soy sauce, and a touch of sugar. Crisp texture with a unique flavor.
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  Snowy Search for Plum Blossoms, a Touch of Red

  This dish features plum blossom-shaped ingredients, typically carved from white radish, decorated with red pepper or carrot threads to create a 'seeking plum blossoms in snow' visual effect. After blanching, the white radish is arranged on a plate and garnished with red elements for a crisp texture and vivid colors.
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  Chicken Broth with Small Spinach

  Chicken Broth with Small Spinach is a soup made mainly with chicken and small spinach, cooked by stewing. It has a light taste and is nutritious.

Reviews

• Xen
  Honestly, this place has so much history and vibe, you can really feel it. That Mao's braised pork alone (mao shi hong shao rou) is worth the trip — if you know, you know. Super rich, melt-in-your-mouth, the real deal. But they also do a bunch of other dishes that clearly got a lot of love. We tried this glutinous rice and ham baked lobster (nuo xiang huo tui su ju long xia) that was kinda wild and so good, plus a steamed shad fish (qing zheng cui lin shi yu) that was delicate and flavorful. Left us wanting more. Definitely coming back.