Shenzhen｜Hong Xian Ji Chicken Pot

Fig Chicken Pot The dish is slow-cooked in a clay pot over low heat, featuring dried figs, snow pears, and papaya. The taste is refreshingly sweet, and the soup is both nourishing and wholesome. The chicken used is free-range, raised for 300 days, offering a firm and delicate texture with a delightful aroma. Signature Cuttlefish Cake The flavor is sweet and pleasant without being overly sugary. When added to the pot, it releases an irresistible fragrance. Sea Urchin Fried Rice Made with fresh, high-quality sea urchin, the rice is stir-fried to perfection with each grain distinct. One bite leaves you craving for more.