Changping Zhusheng Wonton Noodles · Fresh Shrimp Wonton Noodles (Tianhe Shipai Branch)
小吃面食 · ⭐ 4.2
No. 45 Shipai West Road
Dishes
Fresh Shrimp WontonFresh shrimp wonton features tender shrimp and pork filling wrapped in thin dumpling skins, boiled to perfection and served in a light, savory broth.
Beef Shank Noodle SoupA hearty noodle soup featuring slow-cooked beef shank and pork belly, served with hand-pulled noodles in a rich, savory broth.
Corn and Water Chestnut Pork Dumpling NoodlesFresh pork dumplings filled with corn and water chestnut, served in a clear broth with silky noodles.
Radish and Beef Shank StewRadish and beef brisket stew features tender beef chunks and white radish simmered with ginger, scallions, soy sauce, cooking wine, and spices until the radish absorbs the rich broth.
Oyster Sauce NoodlesA simple and flavorful Chinese dish made by tossing cooked noodles with a savory oyster sauce, often including vegetables or eggs.
Stir-Fried Lettuce with Oyster SauceOyster sauce lettuce is a dish primarily made with lettuce and seasoned with oyster sauce. The preparation is simple: wash the lettuce clean, stir-fry quickly with minced garlic in hot oil, then drizzle with oyster sauce for seasoning.
Soy Sauce NoodlesA classic Cantonese dish featuring hand-pulled noodles tossed in a savory soy-based sauce, offering rich umami flavor and satisfying texture.
Fresh Shrimp Wonton NoodlesFresh shrimp wonton noodles is a traditional noodle dish made primarily from fresh shrimp, pork, and flour. The wonton wrappers are thin and generously filled with tender shrimp and pork, paired with smooth noodles and a clear, flavorful broth that offers a simple yet refined taste.
Lobster BallsLobster balls are a seafood product made primarily from fresh lobster meat. The main preparation method involves shelling the lobster, cleaning the meat, and mincing or pureeing it into a fine paste. A small amount of starch, egg white, and seasonings (such as salt and white pepper) are added and mixed thoroughly. The mixture is then shaped into balls by hand or with a tool. They are typically cooked by boiling or steaming to preserve their tender, springy texture and the natural flavor of the lobster. The finished product has a white or light pink color and a chewy, smooth mouthfeel.