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Xingfu Li (Song Zhuang Branch)

Cantonese cuisine · ⭐ 4.4

South Gate, No. 261 Xiaobao North Street

Dishes

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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Double Egg Rice Noodle Roll

  Double-egg rice noodle rolls are thin sheets made from rice batter, steamed and filled with two eggs, typically served with soy sauce, peanut sauce, or sweet bean sauce. The rice batter is poured into a special steaming tray, mixed with beaten egg, steamed, rolled, and sliced.
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  Seafood Congee

  Seafood porridge is a rice dish primarily made with various seafood ingredients such as shrimp, fish fillets, and crab meat, cooked together with rice. During preparation, you can add seasonings like ginger strips and green onions according to personal taste. The porridge has a smooth texture, and the freshness of the seafood blends perfectly with the aroma of the rice.
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  Chaozhou Braised Rice Noodles Soup

  Chaozhou Braised Rice Noodles Soup is a traditional snack from the Chaozhou region of Guangdong. It mainly consists of rice flour-based rice noodles and a braised broth. The rice noodles are cooked in the braised soup and served, with a fresh and rich braised flavor.
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  Chaozhou Crystal Shrimp Dumplings

  Chaozhou Crystal Shrimp Dumplings are a steamed dim sum made with fresh shrimp, pork, and water chestnuts. The translucent wrapper is light and chewy, highlighting the freshness of the ingredients.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Ball Noodle Soup

  Beef meatball rice noodle soup made with fresh beef balls and rice noodles, cooked in water or broth with a touch of ginger to remove fishy smell. Beef is minced, seasoned, shaped into balls, boiled until cooked, then rice noodles are added and simmered until soft.
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  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
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  Lettuce

  Lettuce is a common vegetable known for its tender green leaves and crisp texture. It can be eaten raw as the main ingredient in salads or combined with various seasonings and sauces to enhance flavor. Additionally, lettuce is often used to wrap or decorate other foods, such as grilled meats and burgers.
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  Cantonese腊味煲仔饭

  A Cantonese-style rice dish featuring cured meats like sausage, bacon, and duck, slow-cooked with rice to create a fragrant, crispy bottom layer.
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  Cured Sausage Rice Noodle Roll

  Rougan chang fen is a thin rice noodle sheet made from rice batter, wrapped around sliced腊肠 (Chinese sausage), steamed into a roll, and served with soy sauce or fermented black bean sauce. Main ingredients: rice,腊肠, and a little green onion.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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