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Weng's 2020 Hong Kong Style Roast Meat (Wanda Branch)

粤菜 · ⭐ 3.5

Unit C1-108, Wanda International Headquarters

Dishes

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  Braised Pork and Poached Chicken Rice

  A savory dish featuring tender braised pork and succulent poached chicken served over steamed rice.
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  Braised Chicken Leg Rice

  Stewed chicken leg rice features chicken legs simmered with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, resulting in tender, flavorful meat. Served over steamed white rice with the rich sauce, sometimes accompanied by side dishes like greens or boiled eggs.
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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 Duck with Pig Trotter Rice

  Roast duck and pig trotter rice features tender roast duck with crispy skin and flavorful, soft pig trotters, served over steamed rice.
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  Roast Duck and Meat Roll Rice

  Roast duck slices and seasoned meat rolls served over fragrant rice, a flavorful Cantonese dish.
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  Longjiang Pig Trotter

  A specialty dish featuring tender pig trotters braised in a rich, savory sauce with aromatic spices.
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  Pork Trotter and Meat Roll Rice

  Pork trotter and meat rolls served over steamed rice, offering a savory and satisfying meal.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Steamed Chicken with Meat Rolls and Rice

  A dish featuring tender steamed chicken, savory meat rolls, and fragrant rice—perfectly balanced for a light yet satisfying meal.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.

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