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Ri Chang Si Ji · Tea Restaurant (Wanguo Xin Shi Ji Department Store Branch)

粤菜 · ⭐ 4.1

5th Floor, Wangjing New World Department Store, beside the sightseeing elevator

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Herbal Soup

  A traditional Cantonese herbal soup made with meat and medicinal ingredients, slowly simmered for a nourishing and flavorful broth.
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  Signature Coconut Milk Sago Fruit Salad

  Signature coconut milk sago fruit salad features sago as the base, mixed with coconut milk sauce and fresh fruits like mango, strawberry, and dragon fruit. Chill before serving. Cook sago, rinse with cold water, then mix with coconut milk and fruits.
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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 Three-Cup Chicken

  A flavorful dish made with chicken, rice wine, soy sauce, and sesame oil, seasoned with perilla leaves for a distinctive aroma.
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  Basil Eggplant and Green Beans Stir-fry

  A stir-fried dish featuring eggplant, green beans, and perilla leaves, known for its savory aroma and balanced flavors.
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  Crispy Juicy Pigeon

  Crispy succulent squab is marinated and deep-fried until the skin is crispy and the meat tender and juicy. A secret blend of spices is used for marinating, then high-heat frying creates a crunchy crust while keeping the inside moist.
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  Preserved Meat Clay Pot Rice

  Laba rice is made by steaming rice in a clay pot with preserved meats such as lap cheong (Chinese sausage) and cured pork. The rice at the bottom forms a crispy layer of rice cake, while the fat from the preserved meats infuses into the grains, creating a rich aroma. To prepare, slice the preserved meats and place them on top of the rice, add water, cover, and simmer over low heat until cooked through. Finally, drizzle a small amount of light soy sauce to enhance the flavor.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.

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