Hong Kong Dragon Phoenix House belongs to FCC Restaurant Group, which belongs to the same group as Peacock Sichuan Cuisine, Shanghai Huay Guan and Ailing. In the 2017 CityWeekend Readers' Choice Competition, Hong Kong's Dragon Phoenix House won the Outstanding Cantonese Restaurant Award in China.
Longfeng Lou deserves to win the award. There are many traditional Hong Kong dishes here, and even the menu with gold on a white background is in traditional Chinese. Longfenglou spicy crab is the signature of the house since the opening, the selection of Sri Lanka's fatty hairy crab into the dish, typhoon shelter method, the outer layer of fried garlic stir-fried is very fragrant, the crab meat is firm and tender, fresh and sweet, full of plates, is the big dish on the table. The ancient method of steaming tiger grouper is simmered with garlic belly, the temperature of tiger grouper steaming is very accurate, just ripe and tender but not old, the fish meat is particularly delicious, and it is also on the table. The beef fried beef ribs with black pepper are tender and juicy when you bite into it, and the crushed black pepper is very fragrant, so it will not be too bad for cooking any meat.
Shunde fried stuffed three treasures is also a very popular dish. The eggplant, bitter gourd, and bell pepper are pleasing in color, and the fresh meat and shrimp paste stuffed in it are delicious, and the bell pepper is the most delicious, crisp, fresh, and very delicious. Stir-fried Cantonese cabbage sum with oil residue is fried with lard residue, which is not greasy or fatty, and is very fragrant. In the season when Shuidong mustard is on the market, you can choose three traditional and simple methods: stir-fried, soybean paste, and salted pork bones, which are good helpers to relieve greasy after tasting meat dishes.
Cantonese people love to eat snakes, and Longfeng Tower is also one of the few restaurants in the city that offers snake feasts. The red stewed black snake is made by simmering the black snake under high pressure with sauce, and the meat is very flavorful and has a long aftertaste. The snake in the salt and pepper snake is the part of the snake's flesh and bones after the skin is removed, which is also a common practice in Guangdong. The beautiful and fresh snake rook is fried in hot oil until golden brown and crispy, and with the stir-fried ginger and shallot ingredients, the smoke is tough and chewy, especially wok-like. However, snakes are not always available, so you need to consult the store in advance.
In addition to the signature dishes, many of the dishes in Longfeng Lou are very humane. The lion's head goose in the tide braised goose, the sea emperor Yipin pot, the chicken wings in the street soup, and the lobster soup and rice are all very popular dishes. Cantonese dim sum is also served in the restaurant, such as abalone and chicken feet, honey barbecued pork crisp, and dragon and phoenix shrimp dumplings.
Hong Kong Longfeng Lou Julu Road Store is located in the old Shanghai garden house, the second and third floors are private rooms, the restaurant is golden, the environment is not new but very pyrotechnic. Mengzi Road store, quiet in the middle of the noisy, with Tiffany blue walls, white tablecloth wooden chairs, chandeliers, hanging paintings, Jingdezhen porcelain and other details are full of retro nostalgia, low-key and simple without losing gorgeous. The waiters in the restaurant are not attentive, but the service is still very diligent. Due to the extremely popular popularity, if you want to eat, you must remember to book a table in advance, and generally start to wait for a table after 6 o'clock in the evening market.
It is worth mentioning that Hong Kong Lily House, a subsidiary of Hong Kong Dragon Phoenix Building, specializes in Cantonese dim sum, which is available from morning to night, and is very popular, so you might as well give it a try.
