Xīchuān Fēngwèi Cāntīng

Restaurant's signature dish. Chicken pieces are stir-fried with Sichuan mala spices and rich sauce. The chicken is tender and flavorful, spicy and stimulating. After eating the chicken, add broth to use as hot pot soup base.

Traditional famous Cantonese dish. Chicken is stuffed into a pork stomach and simmered with plenty of white pepper. The soup base is milky white with a strong peppery aroma, warming and nourishing.

Chicken hot pot based on Huadiao wine, with a rich wine aroma. The chicken is tender and smooth, with a hint of medicinal herbs and wine.

Rich soup hot pot made with pork bone broth, with added corn, radish, and other ingredients. The soup is sweet and rich, full of collagen.

Classic Sichuan dish. Fish slices are cooked in a red oil mala soup base. The texture is numbing, spicy, fragrant, and the fish is tender and smooth.

Soup dish with pickled cabbage and fish slices. The soup base is sour and appetizing, slightly spicy. Fish slices are tender, pickled cabbage is crisp.

Boiled fish made with a whole fresh fish, resulting in a more elastic texture. The soup base is numbing, spicy, and fragrant.

Sour cabbage fish made with whole fresh fish. The soup is sour and spicy, and the fish is fresh and delicious.

Luxurious seafood pot combining clams and crab, served with a spicy broth. The sweetness of the seafood perfectly blends with the spicy sauce.

Pure Mala soup base, suitable as a hot pot broth.

Soup base made with tomatoes, potatoes, and fish. Sweet and sour flavor, appetizing and nutritious.

Fish soup simmered with winter melon and ginger shreds. Sweet and clear flavor, with effects of relieving heat and warming the stomach.

Fried tofu skin rolls, only need to be cooked for a few seconds in the hot pot, crispy and absorbent.

Japanese crab stick, sweet and springy.

Congealed pork blood cubes, tender and smooth like jelly, suitable for cooking in spicy soup.

Fried dried pork skin, becomes smooth and absorbent after soaking, very flavorful.

Blanched squid, crisp texture.

Sliced luncheon meat, a common hot pot ingredient.

Crispy fried fish skin, can be eaten as a snack or lightly cooked in the hot pot.

Sausage with a molten cheese center, popular with children.

Fried gluten balls, they absorb the soup broth after being placed in the hot pot.

Handmade shrimp paste, springy and delicious.

Handmade cuttlefish paste, crisp and springy.

A combination of three different handmade meatballs.

Handmade shrimp balls, full of freshness.

Marinated chicken pieces with a wine aroma.

Tender and smooth raw chicken pieces.

Chicken testicles, soft and glutinous texture, traditionally believed to have nourishing properties.

Frog meat, tender texture, smoother than chicken.

Sliced lamb, suitable for simmering in rich broth.

Pork Stomach, crisp and chewy texture.

Sliced pork heart, crisp texture.

Fatty pork large intestines, soft, glutinous, and with a rich fatty flavor.

Sliced pork liver, tender and smooth texture.

Pork small intestines, soft, glutinous, and slightly bitter texture.

Pork jowl meat, crisp and springy, with even fat distribution.

Goose intestines, crispier and thicker than pork intestines.

Pork heart tube, very crisp texture.

Herbal soup base with chicken or fish head, served with rice. Sweet flavor with herbal aroma.

Pork offal simmered in a pepper broth. Fragrant, slightly spicy, removes fishiness and warms the stomach.

Single serving of boiled fish or sour cabbage fish with rice. Suitable for lunch.

Mouthwatering chicken is a mala cold-dressed chicken; scallion oil chicken is drizzled with ginger-scallion oil. Served with rice.

Pan-fried pork chop and chicken wings, drizzled with fragrant scallion oil sauce, served with white rice.

Hong Kong style curry beef brisket. The curry sauce is thick and slightly spicy, and the beef brisket is stewed until tender and flavorful.

Pork chop and German sausage stewed in onion sauce, served with spaghetti or rice.

Soup base simmered with preserved egg and cilantro. Fragrant and cooling. Served with homemade grass carp balls.

Made with sweet potato noodles as the main ingredient, with a sour and spicy soup base, served with peanuts, minced meat, and other condiments. Smooth and chewy texture.

Cha chaan teng style coffee, rich flavor.

Hong Kong style milk tea, strong tea flavor, smooth and creamy. Made with evaporated milk.

Black tea with fresh lemon slices. You can use a spoon to press the lemon to release the sourness while drinking.

Malt chocolate drink, sweet flavor.

Malt milk drink, unique flavor with a cereal aroma.

Chocolate milk.

Sweet drink made with chrysanthemum extract, soothes the throat.

Blackcurrant juice drink.

Coffee with lemon slices, a unique Hong Kong style drink with a sour taste.

Coke with lemon slices. Hot lemon coke (boiling lemon coke) is often considered a folk remedy for colds.

Chrysanthemum honey with lemon, sweet and sour, and moisturizing.

Common carbonated beverage.

A common beer brand in Hong Kong, with a refreshing taste, suitable for pairing with meals.