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Fengyuan Noodle House (Poly Yuexiu Lingnan Linyu Garden Branch)

小吃快餐 · ⭐ 3.2

Poly-Yuexiu Lingnan Linyu

Dishes

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  Double Egg Sausage

  A Chinese snack made with eggs and pork, mixed and steamed in sausage casings for a tender, flavorful bite.
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  Vegetarian Intestine

  A traditional Cantonese vegetarian dish made from tofu skin or gluten, filled with vegetables like mushrooms and carrots, then steamed to achieve a tender, elastic texture.
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  Beef Sausage

  Beef sausage is a cooked food made by stuffing seasoned beef into casings. The beef is minced or ground, mixed with salt, pepper, soy sauce, and other seasonings, then stuffed into pork or artificial casings and cooked by steaming or smoking.
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  Meat Sausage Roll

  A traditional Chinese dish made by stuffing minced pork into sausage casings and steaming it, resulting in a tender and flavorful meat roll.
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  Minced Meat Sausage

  A traditional Chinese dish made by stuffing seasoned minced pork into sausage casings and steaming it, resulting in a flavorful and tender texture.
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  Meat Egg Sausage

  A traditional Chinese dish made by mixing pork and egg, then steaming it in sausage casings for a tender and flavorful result.
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  Shrimp Intestine Roll

  A traditional Chinese snack made by stuffing pig intestine with a mixture of shrimp, pork, and seasonings, then steamed or boiled until tender.
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  Honey-glazed Char Siu Sausage

  Honey-glazed Char Siu Sausage is made by stuffing pork sausage with marinated char siu meat, then grilled to a caramelized finish—sweet, savory, and tender.
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  Shiitake Pork Sausage Roll

  A dish made with pork filling and fresh shiitake mushrooms, stuffed into sausage casings and steamed or boiled until tender, offering a savory and aromatic flavor.
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  Mushroom Sausage

  A dish made by mixing minced mushrooms and pork, stuffed into sausage casings and steamed, resulting in a savory and tender texture.
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  Egg Sausage

  Egg sausage is made by mixing eggs with a small amount of starch and seasonings, then steaming the mixture in sausage casings. The egg mixture is poured into the casing and steamed until set, forming a sausage-like shape.

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