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Feifu PaiDang (Xingguang Dian)

Cantonese cuisine · ⭐ 4.5

Level 2, Baoli Hotel, No. 1 Jia, Xidawang Road

Dishes

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  Char siu

  Char siu is a traditional roasted meat dish primarily made with pork. The preparation involves marinating the pork, then hanging it on a special fork and roasting it in an oven. The resulting char siu has a bright red color and tender, juicy meat.
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  招牌脆皮烧鹅陈村粉

  招牌脆皮烧鹅陈村粉是粤式经典融合菜品，以传统陈村粉为基底，铺上现烤的广式烧鹅。烧鹅外皮金黄酥脆，肉质鲜嫩多汁，经秘制酱料腌制后炭火烤制，带有独特的焦香。陈村粉薄透爽滑，淋上特调烧鹅汁，搭配几片清爽菜心。口感层次丰富，脆、嫩、滑交织，味道咸鲜中带一丝甜润，烧鹅的脂香与米香完美融合。
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  Signature Pineapple Bun

  The signature pineapple bun is a sweet bread made primarily from flour, sugar, yeast, and butter. It is coated with sugar crystals and baked until golden and crispy on the outside, while remaining soft and sweet inside. During preparation, the dough is fermented, divided, shaped, brushed with egg wash, and sprinkled with sugar before being baked at high temperature.
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  Spicy Drunk Octopus

  Lǎo Zhī Huā Luó is a cold dish made primarily with fresh flower snails, combined with辅料 such as green onions, ginger, garlic, and cilantro, and tossed in a prepared sauce typically containing soy sauce, vinegar, sugar, and chili oil. The snails are blanched, shelled, and the meat is reserved before being mixed with the seasoned dressing and marinated to absorb the flavors.
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  Lemon Tea

  Lemon tea is a beverage made primarily from lemons and tea leaves. The preparation involves slicing lemons, adding them to the tea leaves, and steeping with hot water. Once the tea aroma blends with the lemon's acidity, sugar or honey can be added according to personal taste.
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  Spicy and Numbing Yellow Croaker

  Spicy麻黄鱼 features fresh yellow croaker marinated, deep-fried until crispy, then stir-fried with Sichuan pepper, chili, scallions, ginger, and garlic to infuse rich numbing-spicy flavor. Golden color, crispy outside, tender inside.
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  Stir-fried Crisp Eel

  Stir-fried crispy eel is a dish made with fresh eels cut into segments, quickly stir-fried with garlic, ginger, and scallions in a hot pan to achieve a crisp texture while locking in freshness. No water is added—cooking relies on natural moisture and seasonings.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Crispy Roast Goose with Chencun Noodles

  Crispy Roast Goose with Chencun Rice Noodles is a classic Cantonese dish, primarily made with roast goose and Chencun rice noodles. The roast goose uses premium goose meat, marinated and air-dried before being roasted in a hanging oven, resulting in a crispy skin and tender meat. Chencun rice noodles are a specialty rice product from Shunde, Guangdong, made by steaming rice batter, offering a smooth and delicate texture. When serving, slice the roast goose and pair it with the rice noodles, drizzling a small amount of sauce for a unique and flavorful experience.
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  Assorted Preserved Meats

  Laba三拼 is a Chinese dish featuring腊肠,腊肉, and腊鱼. Sliced and steamed or pan-fried, it releases rich aroma with soft, layered texture.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Clam King

  Clam King is a dish featuring fresh clams as the main ingredient, typically stir-fried with garlic, ginger, and green onions. A splash of cooking wine and soy sauce enhances flavor, and clams are cooked until they open. Some versions include chili or doubanjiang for extra taste.

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