Guangzhou | Feng Yi Bowl

Jazz Soup When you open the lid, the aroma is incredible! This soup perfectly caters to the Cantonese palate with its fresh broth and abundant ingredients. Besides the smooth fish maw, it also includes cantaloupe, pork shank, and aged tangerine peel. Every sip in the winter is filled with happiness. Four-Head Moutai Drunken Abalone This is the first time I've had abalone made with Moutai. With just one bite, the fragrance of Moutai spreads across the tongue, blending with the rich aroma of the liver. The abalone is incredibly refreshing, and before you know it, you've finished the whole dish. Red River Scallion Saltwater Chicken The saltwater chicken is also fantastic, with an exquisite presentation. It uses scallions from Honghe, Yunnan, which have a particularly prominent aroma. The chicken skin is crisp, and the meat is tender. Each bite is so good that it leaves you speechless.