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Hui Long Ju · Eco Farm (Changping Branch)

Cantonese cuisine · ⭐ 4.7

Chenshenghao Tea Shop, 20 meters northeast of Qian Road, Zhongwei Village

Dishes

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  XO Sauce Stir-fried Fresh Squid with Celery

  Fresh squid and celery stir-fried with XO sauce, offering a savory and aromatic dish popular in Cantonese cuisine.
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  Huilong Free-range Chicken

  Huilong Free-range Chicken features fresh free-range chicken marinated in a secret sauce and slowly stewed to perfection, resulting in tender meat and rich aroma.
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  Stir-fried Beef Tenderloin with Ginger and Scallion

  A classic Cantonese dish featuring tender beef strips stir-fried with ginger and scallions, known for its rich flavor and tender texture.
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  Home-style Soy-Glazed Goose

  A traditional Cantonese dish made by slow-cooking goose with soy sauce, fermented black beans, and sugar until tender and flavorful.
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  Fish Head Steamed with Angelica and Asarum Soup

  Fresh fish head steamed in a broth made with angelica root and asarum, resulting in a delicate, aromatic dish with medicinal properties.
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  Braised Lamb with Tofu Skin

  A savory dish featuring lamb and tofu skin slowly braised in a rich sauce, resulting in tender meat and flavorful, absorbent tofu skin.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  Grilled Lamb Ribs

  Grilled lamb chops is a dish made primarily from lamb chops, prepared by roasting. After marinating, the lamb chops are placed on a grill and slowly roasted over moderate heat until the exterior turns golden and crispy while the meat remains tender and juicy.
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  Fried Stuffed Tofu

  A classic Chinese dish where tofu is stuffed with meat or shrimp and pan-fried until golden. The outer layer is crispy while the inside remains tender and flavorful.
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  Ancient Clay Pot Crispy Roast Chicken

  A traditional roast chicken cooked in a clay pot using ancient methods, resulting in a crispy skin and tender meat with rich flavor.
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  糖不甩

  糖不甩是一道传统中式甜品，主要食材为糯米粉制成的粉团，煮熟后捞出，拌以糖浆或蜂蜜，常加入花生碎、芝麻等配料。制作时将糯米粉加水揉成团，搓成小丸子状，煮至浮起后捞出，再与糖浆混合均匀。
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  Imperial Roast Chicken

  A premium Cantonese dish featuring a whole chicken roasted with aromatic seasonings and ingredients like mushrooms and ham, resulting in tender meat and crispy skin.
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  Braised Pork Belly with Taro and Pumpkin

  Braised Pork Belly with Taro and Pumpkin is a clay pot dish featuring pork belly, taro, and pumpkin. The pork belly is first stir-fried to render fat, then combined with taro and pumpkin cubes before being transferred to a clay pot. A moderate amount of water or broth is added, and the ingredients are simmered over low to medium heat until tender and flavorful. The dish results in tender pork and soft, sweet taro and pumpkin that absorb the savory juices.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
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  Braised Black Tofu with Abalone Sauce

  Made from hand-ground black tofu simmered in rich abalone sauce, this dish offers a silky texture and deep umami flavor.

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