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Huo Qi Shan Duo Jiao • Ji Bao (Yizhang Dian)

Cantonese cuisine · ⭐ 4.4

No. 8 Courtyard, Wenhua Yuan West Road, Lincoln Park Zone C, Building 22, 1st Floor, Unit 103-1, Ground-Floor Commercial Space

Dishes

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  Scallops and Shrimp

  Dry scallop shrimp is a dish featuring fresh shrimp and dried scallops. Shrimp are deveined with tails intact, stir-fried with rehydrated scallops, ginger threads, and green onions. Cooked over medium heat until tender, preserving the shrimp's freshness and scallops' aroma.
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  Dried Scallop Shrimp Crab Rice Porridge

  Dry scallop shrimp crab rice porridge is a dish primarily made with dried scallops, fresh shrimp, and crab meat. The preparation involves soaking the dried scallops in advance, then simmering them together with clean rice. When the porridge reaches about 70-80% doneness, the prepared fresh shrimp and crab meat are added, and cooking continues until the porridge thickens. Finally, it is seasoned to taste.
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  Cantonese Barbecue Pork Bun

  Guangdong-style barbecued pork buns are steamed buns made with fermented dough filled with minced barbecued pork. The pork is marinated and roasted from tenderloin or梅花肉, then mixed with sugar, soy sauce, and oyster sauce to form the filling.
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  Cantonese Pan-Fried Dumplings

  Cantonese pan-fried dumplings filled with pork and shrimp, wrapped in thin dough and pan-fried until golden and crispy on the bottom, with a juicy and flavorful interior.
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  Signature Shrimp Dumplings

  The signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
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  Street Food Beef Offal Hot Pot

  Street food beef offal hot pot is a hot pot dish made with beef offal (such as beef stomach, tongue, and heart) cooked in broth with seasonings. It has rich texture and strong flavor.
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  Qingyuan Chicken and Water Chestnut Porridge

  Qingyuan chicken and water chestnut porridge is a dish made primarily with Qingyuan chicken and water chestnuts. After boiling the chicken pieces, they are cooked with rice to make porridge, then chopped, peeled water chestnuts are added for a refreshing, sweet taste and rich texture.
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  Huoqi Secret-Recipe Peking Duck

  Pipa duck is made from a whole duck, marinated and stuffed with secret spices, then skewered and roasted. The finished duck resembles a pipa lute, with crispy skin and tender meat.
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  Pipa Duck

  Pipa Duck is a dish made from a whole duck, marinated and shaped like a lute using bamboo skewers or wire, then roasted or braised. It's seasoned with scallions, ginger, and cooking wine to remove fishy smell and enhance aroma. The finished dish has a glossy red color and tender meat.
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  Pickled Garlic Stewed Stone Pot Bullfrog

  Pickled garlic stewed stone pot bullfrog is a dish made with bullfrog, pickled garlic, and various seasonings, cooked slowly in a stone pot. The bullfrog meat is tender, and the pickled garlic has a strong flavor, making the taste rich.
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  Shrimp Rice Noodle Roll

  Shrimp rice noodle rolls are a traditional Cantonese snack made by steaming rice batter into thin sheets, wrapping fresh shrimp, and steaming until cooked. Serve with soy sauce or special sauce.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black beans, garlic, and ginger, delicately cooked to tender perfection.
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  Noodles with Beef

  Noodles with beef is a dish featuring cold noodles and boiled beef. Noodles are made from flour, washed, dried, and cut into strips. Beef, typically from brisket or flank, is stewed until tender, then sliced. Mix noodles and beef with seasonings like soy sauce, vinegar, chili oil, garlic, and cilantro.

Reviews

• Xen_14
  Stopped by this little congee spot the other day and honestly it was way better than I expected. The clay pot congee was super smooth and creamy, the kind that just warms you right up. I tried the one with five-finger root and chicken and wow, the flavor had soaked in so well, super fragrant and comforting. Also got the noodle skin with beef, which I wasn't sure about at first but it turned out to be a winner — the beef was tender and the noodle skin had this nice chewy bite to it, plus a little kick of spice that really got my appetite going. The place itself is clean and cozy, wooden tables and chairs with warm yellow lighting, kinda feels like a homey little corner. They also bring out these homemade pickled veggies on the side and omg they were so good with the congee, perfect match. Everything tasted fresh, lots of flavor going on, and the staff were friendly and on top of things. Would definitely come back.