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Char Siu Meets Fei E Shan

Cantonese cuisine · ⭐

E9 Zone, Chuangxin Gongchang (Innovation Factory), intersection of Shuangqiao South Street and Shuangyushu Road

Dishes

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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Hong Kong Style Milk Tea

  Hong Kong-style milk tea, made by blending black tea with fresh milk. The black tea is carefully brewed to achieve a bright red color and rich aroma. The addition of fresh milk creates a smoother texture, with the perfect balance between tea and milk—retaining the tea's freshness while adding the richness of milk.
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  Braised Eggplant in Brown Sauce

  Braised eggplant is a Chinese dish featuring eggplant as the main ingredient. Sliced eggplant is fried or pan-fried, then tossed in a savory sauce made from soy sauce, sugar, vinegar, starch, and water, absorbing the rich flavor. The dish has a glossy red appearance, soft texture, and intense sauce.
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  Marinated BBQ Pork Lo Mein

  Steamed rice noodle rolls wrapped around marinated barbecued pork slices, grilled to rich flavor and paired with smooth rice skin for a unique texture.
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  Bird's Nest Mushroom and Old Chicken Soup

  Bird's nest flower stewed old hen soup uses old hen as main ingredient, paired with cordyceps, ginger slices and water, slowly simmered. Clean chicken, blanch to remove odor, then add cordyceps, water and ginger, simmer gently 2-3 hours until tender meat and clear broth.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Golden Roast Suckling Pig

  Golden Roast Suckling Pig is a dish featuring young pig as the main ingredient, typically 8-10 kg in weight. After marinating and air-drying, it's roasted over fruit wood or charcoal, resulting in a crispy skin, tender meat, and a glossy red color.
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  Stir-fried Shrimp with Leek Yellow Rice Noodles

  Stir-fried shrimp and chives rice noodle rolls made with rice batter wrapped around fresh shrimp and chives, steamed until tender. The thin, flexible wrapper encases a savory filling with a smooth, delicate texture. Rice batter is poured into a steaming tray to form the skin, then fresh shrimp and chopped chives are added before rolling and slicing for serving.
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  Swan Pastry from Fei'e Mountain

  Fei'e Mountain Swan Pastry is a delicacy made from flour, shaped like a swan, filled with red bean or lotus paste, and deep-fried. The outer skin is crispy while the filling remains soft.
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  Fei'e Mountain Homemade Tofu

  Fei'e Mountain homemade tofu is made from fresh soybeans, soaked, ground, filtered, boiled, and then coagulated with brine or gypsum. It has a delicate texture and tender taste, usually served with simple seasonings like soy sauce, green onions, and chili oil.

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