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A Zhao Chicken Stew (Fung Yuan Li Branch)

Hot pot · ⭐ 4.7

B1 Floor, Fangyuanli IDMALL Shopping Center, Guangqu Road (next to Hema Supermarket exit; southwest corner of Da Jiaoting Bridge)

Dishes

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  Hua Feng Instant Noodles

  Hua Feng instant noodles are a quick-cooking noodle product made primarily from wheat flour noodles and seasoning packets. The noodles are fried or hot-air dried for long shelf life. Simply pour hot water over them or cook briefly to enjoy, combining with salt, spices, and monosodium glutamate in the packet for basic flavor.
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  Signature Qingyuan Chicken

  Signature Qingyuan chicken uses Qingyuan麻 chickens, marinated and steamed. Tender meat retains original flavor, often paired with ginger and scallions for enhanced aroma.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  Qingyuan Chicken

  Qingyuan麻 chicken is a dish featuring the specialty麻 chicken from Qingyuan, Guangdong, typically prepared whole or in parts using steaming, poaching, or stewing to preserve its natural flavor.
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  Chaozhou Beef Tendon Balls

  Chaozhou beef tendon balls are meatballs made primarily from beef tendon and beef. The tendon is processed, chopped, mixed with beef, seasoned, kneaded, shaped by hand, then boiled or fried. They are elastic and chewy.
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  Fried Bamboo Shavings

  Fried tofu skin is a dish made primarily from bean curd sheets, cut into strips or rolled into tubes and deep-fried until golden and crispy, offering a crunchy texture often served as a side or snack.
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  Red Flower Oil Dish

  A Chinese dish featuring red flower oil, made by infusing plant oil with red flowers for aroma and color, often used as a seasoning or garnish.
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  Luoding Wrinkled Fish Dumplings

  Luoding Wrinkled Fish Balls is a traditional Cantonese dish made primarily from fresh fish meat, mixed with egg white and starch to form a paste, then deep-fried. The fish meat is minced or beaten and combined with seasonings to create a smooth fish paste, which is shaped into balls and fried until golden brown with a wrinkled texture on the surface, while remaining tender and elastic inside.
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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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  Watercress

  Watercress, also known as豆瓣菜 (dòubàn cài), is a leafy vegetable valued for its tender green leaves. It is typically washed before cooking and can be stir-fried alone or with garlic, or simmered with meats to make soups. The dish has a bright color and a refreshing taste.
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  Fish Skin Dumplings

  Fish skin dumplings are made by wrapping a filling in processed fish skin. Typically filled with pork, shrimp, scallions, and ginger, the fish skin is rolled thin, sealed around the filling, then steamed or fried.
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  Chicken Oil Rice

  Chicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.

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