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Wangyuan Chicken Hot Pot · Pig's Trotter Chicken · Hot Pot (Huanhu East Road Store)

粤菜 · ⭐ 4.1

No. 57 Huanhu East Road

Dishes

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  First-Class Tofu

  One品 Tofu is a dish primarily made with soft tofu. Typically, the tofu is cut into cubes and simmered together with chicken stock, shrimp, ham, and mushrooms, allowing the tofu to absorb the rich flavors of the broth. The cooking process emphasizes precise heat control to maintain the tofu's integrity and silky texture.
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  Salted Fish and Preserved Meat Clay Pot Rice

  A classic Cantonese dish featuring rice cooked in a clay pot with salted fish, preserved meats like lap cheong, and fragrant aroma from slow simmering.
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  Hot pot

  Dabianlu is a hot pot dish featuring beef, mutton, seafood, vegetables, and tofu. Ingredients are sliced or diced and quickly cooked in boiling broth, typically clear or bone-based, with seasonings added to taste.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong-style Dry-Fried Beef Chow Mein

  Hong Kong-style dry-fried beef rice noodles is a classic Cantonese dish made with beef slices and rice noodles, accompanied by bean sprouts, onions, green onions, and other ingredients, stir-fried quickly over high heat. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand. After heating oil in a wok, garlic is stir-fried first until fragrant, then the beef is quickly cooked until it changes color. Next, the rice noodles and vegetables are added and stir-fried together until well combined, then seasoned to taste.
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  Pork Tripe Chicken Stew

  Pig stomach chicken stew is a slow-cooked dish featuring pig stomach and chicken as main ingredients. After cleaning, the pig stomach and chicken are simmered in a clay pot with ginger slices, goji berries, and red dates until tender and flavorful.
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  Crispy Fried Pigeon

  A dish made by marinating pigeon, coating it in batter, and deep-frying until the skin is crispy and the meat tender.
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  Steamed Free-range Chicken

  A classic Cantonese cold dish made with fresh free-range chicken, poached until tender and served chilled with ginger-scallion sauce.
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  Crispy Wuchang Fish

  Crispy-boned carp is a dish made with crispy-boned carp fish. The fish is cut into pieces, marinated with salt and cooking wine, then fried or pan-fried until the skin is crispy. Finally, it's stir-fried with a seasoning sauce or side vegetables.
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  Preserved Meat and Spare Ribs Claypot Rice

  A classic Cantonese dish featuring preserved meats and spare ribs steamed over rice in a clay pot, creating a fragrant and savory meal.
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  Steamed White Eel with Fermented Black Beans and Chili

  White eel is marinated with fermented black beans and spicy chili, then steamed to perfection—delicate, savory, and slightly spicy.
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  Steamed Tangerine Fish with Black Bean Sauce

  Steamed Tangerine Fish with Black Bean Sauce is a dish made with Tangerine Fish and black bean sauce. The main ingredients include Tangerine Fish, black bean sauce, ginger slices, and scallion segments. The fish is washed and steamed in a steamer, then topped with black bean sauce for seasoning.
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  Chicken Oil Stewed Taro

  A Chinese dish made by stewing taro in chicken oil, resulting in a rich, savory flavor and soft texture.

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