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Feng Ming Family Banquet

Cantonese cuisine · ⭐ 3.9

No. 385 Gongye Avenue Middle

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Traditional Four Treasure Braised Duck

  Traditional Four Treasure Braised Duck features a whole duck paired with four premium ingredients: dried mushrooms, bamboo shoots, ham, and chestnuts. After marinating, it is slowly stewed over low heat until tender and flavorful. The dish boasts a glossy red hue, tender meat, rich broth, and aromatic fragrance.
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  Rural Stewed Pig Intestine

  Rural Stewed Pig Intestine is a Chinese dish made with pork intestines, which are cleaned and blanched before being stewed with seasonings and spices. The texture is soft and the flavor is delicious.
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  Fengming White-Cut Chicken

  A classic Cantonese dish featuring tender, poached chicken served chilled with ginger and scallion sauce for a fresh, savory taste.
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  Crispy Onion and Ginger Sea Bass

  Fresh sea bass steamed with scallions and ginger, then finished with a fragrant garlic and green onion sauce for a delicate, aromatic dish.
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  Gou Jiang Sha Cha Sauce Stewed Beef

  Gou Jiang Sha Cha Sauce Stewed Beef is a Chinese dish made with beef, ginger, and shrimp paste. The beef is stewed to tender texture, with the shrimp paste providing a rich flavor and mild spiciness.
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  Cantonese Traditional Egg Tart

  A Cantonese traditional egg tart features a flaky pastry base filled with a mixture of eggs, milk, and sugar, baked to perfection. The outer layer is crisp, while the filling is smooth, tender, and sweet, offering a rich, layered texture.
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  Guangdong-style Fish-flavored Eggplant Stew

  Guangdong-style fish-flavored eggplant stew features tender eggplants simmered with minced meat and a tangy sauce made from vinegar, sugar, and soy sauce.
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  Bamboo Pot Soy Sauce Chicken

  A classic Cantonese dish featuring whole chicken simmered in soy sauce, ginger, and scallions for rich flavor and tender meat.
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  Shatian Braised Squab

  A Cantonese classic featuring young squab pigeon braised in a savory sauce with soy, sugar, and wine, resulting in tender meat and rich flavor.
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  Shatian Braised Squab with Macau Roast Pork

  Shatian Braised Squab with Macau Roast Pork is a Cantonese dish, mainly consisting of squab and Macau roast pork. The squab is braised to tender meat, while the Macau roast pork is prepared with special seasoning and roasting methods, resulting in crispy skin and juicy meat.
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  Steamed White Rice

  White rice is a staple food made by washing rice and cooking it with water. Main ingredient: rice. Preparation includes soaking, rinsing, and steaming or boiling. Result: soft, flavorful rice grains.
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  Braised Fish Maw with Red Beans and Fresh Eggplant

  Braised fish maw with red beans and fresh eggplant is a Chinese dish made with red beans, fresh eggplant, and fish maw, cooked by stewing. It has a rich texture and a flavorful broth.
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  Sour Cabbage and Tofu Stew

  A hearty stew made with sour cabbage and tofu, often including pork or ham, simmered slowly to create a rich, tangy flavor.

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