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宴福记融合菜

特色菜 · ⭐ 4.1

No. 87, Yanfu Street

Dishes

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  Original Beef Spine Bones

  Fresh beef spine bones are slowly stewed for a long time to retain their original flavor. Main ingredients are beef spine bones, simmered over low heat to produce a rich, thick broth with tender, succulent meat.
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  Yanfu Quan Zhuan

  Yanfu Quan Zhuan is made from a whole pork elbow, processed through braising and steaming. The meat is tender and succulent, rich but not greasy. It has a bright red color and a rich aroma, melting in the mouth.
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  Yanfu Large Flower Bun

  Yanfu Large Flower Bun is made from high-quality flour, fermented and hand-shaped into a petal-like form, then steamed. The outer layer is soft, with distinct layers inside, offering a rich texture and subtle wheat aroma with natural sweetness.
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  Yanfujì Roast Chicken

  Yanfujì Roast Chicken uses premium whole chicken, marinated and slowly roasted over charcoal using traditional methods. The skin is golden and crispy, while the meat remains tender and juicy. Main ingredients include chicken, salt, sugar, five-spice powder, and various seasonings, with a savory-sweet flavor and rich five-spice aroma.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Steamed Huang Fish with Scallop Sauce

  A dish of fresh Huang fish steamed with scallop sauce, resulting in tender fish and rich umami flavor.
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  Braised Pork with Lipo Taro Casserole

  Pork belly and Lipo taro are used as main ingredients. The pork belly is steamed and inverted into a dish, then Lipo taro chunks are layered on top and baked in the oven. The finished dish has a bright red color, tender meat, and soft, sweet taro.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Xiang-style Preserved Meat Stir-fried Bamboo Shoots

  Xiang-style preserved meat stir-fried with bamboo shoots, made by slicing and quickly stir-frying the ingredients. The preserved meat adds a savory flavor, while the tender bamboo shoots provide a crisp texture, resulting in a rich, fragrant dish.
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  Braised Intestines

  A traditional Chinese dish made by braising pig intestines with seasonings until tender and flavorful.
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  Old-style Roast Chicken

  Old-style roasted chicken is a classic Chinese dish primarily made with chicken. The preparation involves marinating and roasting, allowing the meat to fully absorb the flavors of spices and seasonings. It is roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Steamed White Fish with Chicken Broth

  Clean the white fish and make diagonal cuts on it. Add ginger slices and cooking wine to marinate for a while, then steam in a steamer until cooked through. After steaming, pour out the excess water, drizzle with chicken stock, and steam for a few more minutes to allow the flavors to penetrate. Finally, garnish with sliced green onions.

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