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Classic Cantonese Roast Meat (Wanda Shi Yi District Store)

粤菜 · ⭐ 3.8

Room 113, No. 2, Lane 1209, Shenchang Road

Dishes

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  Mixed Platter Rice

  A Chinese dish featuring a mix of stir-fried meats, vegetables, and rice, served together with sauce for a balanced and flavorful meal.
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  Roast Duck Rice

  Roast duck rice features a whole duck marinated and roasted in a closed炉, resulting in crispy skin and tender meat. Sliced duck is served over rice with scallions, cucumber strips, and sometimes a secret sauce.
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  Shenjing Roast Goose Set

  A classic Cantonese roasted goose dish, featuring crispy-skinned, tender meat made by marinating and roasting whole goose. Served with pancakes, hoisin sauce, and scallions for a rich, savory experience.
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  Shenjing Roast Goose Rice

  Deep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
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  Roast Duck and Barbecue Pork Rice

  Roast duck and barbecued pork rice is a Cantonese-style main dish featuring crispy roast duck and sweet barbecued pork, served with rice and a touch of sauce.
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  Roast Goose Sauce

  Roast goose sauce is a rich, savory liquid made from the drippings and seasonings of roasted goose, commonly used in Cantonese cuisine to enhance flavor or as a dipping sauce.
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  Roast Goose Platter Rice

  A classic Cantonese dish featuring succulent roast goose served over rice with seasonal vegetables.
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  Salt-Baked Chicken Rice

  Salt-baked chicken rice features chicken, either whole or thigh meat, marinated with salt, spices, and a secret blend, then steamed in a clay pot with coarse salt. Sliced chicken is served over steamed white rice, sometimes enhanced with chicken oil or broth.
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  Red Bean and Coix Seed Soup

  A nourishing sweet soup made from red beans and coix seeds, simmered until soft for a naturally sweet and healthy drink.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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