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Shunde Fengcheng Stewpot Emperor (Daxue Road Branch)

Cantonese cuisine · ⭐ 3.8

No. 313 Daxue Road, Phase III Chuangzhi Tian, South Zone, Level 1

Dishes

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  South Bean Curd Pork Trotter with Peanuts

  A Cantonese dish featuring pork trotters slow-cooked with fermented black beans, peanuts, and spices, resulting in tender meat and rich flavor.
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  Stir-Fried Fresh Squid Tubes

  A Cantonese dish featuring fresh squid tubes stir-fried quickly in a clay pot with garlic, ginger, and scallions, delivering a savory and aromatic flavor.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Shawo Baked Big Fish Head

  Shawo Baked Big Fish Head is a Chinese dish made with a large fish head and various seasonings and ingredients, then baked. Main ingredients include fish head, ginger, garlic, chili, etc., with a fresh and rich flavor.
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  Shacha Beef with Chinese Broccoli

  A Cantonese dish featuring tender beef slices stir-fried with Chinese broccoli in a savory shacha sauce.
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  Slightly Spicy Boiled Bullfrog

  Slightly spicy boiled bullfrog is a dish made with bullfrog as the main ingredient, combined with chili, ginger, garlic and other seasonings, using the 'sheng zhe' cooking technique. The texture is tender, with a mild spiciness and a rich spicy flavor.
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  Stir-Fried Crisp Fish

  Stir-Fried Crisp Fish is a Cantonese dish, mainly made with crispy fish meat, cooked using the 'sheng zhe' technique, preserving the freshness and crispness of the fish meat, with a unique texture.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Pepper Pork Tripe Chicken Soup

  A nourishing soup made with pork tripe, chicken, and black pepper, known for its warming properties and rich flavor.
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  Shrimp Paste Stir-fried Mustard Greens

  A Chinese home-style dish made with fresh mustard greens and shrimp paste, stir-fried to bring out a savory, aromatic flavor with a crisp texture.
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  Shunyi Company Milk Jelly

  A dessert made from milk, eggs, and sugar, with a smooth and delicate texture. It is chilled to enhance its refreshing taste.
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  Spicy Stir-Fried Field Chicken

  Spicy stir-fried field chicken with garlic, ginger, and chili, cooked quickly over high heat to retain tenderness and deliver a bold, numbing flavor.
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  Black Pepper Stir-fried Special Beef Tongue

  A dish featuring beef tongue stir-fried with black pepper and special seasoning, offering a tender and aromatic flavor.

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