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Kang Zai Cantonese Wonton Noodles (Yonghe Palace Branch)

小吃面食 · ⭐ 3.8

No. 92-1, Yonghegong Street, Beixinqiao Subdistrict (next to New Oriental)

Dishes

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  Taiwanese Braised Pork Rice

  Taiwanese braised pork rice features fatty pork belly slowly stewed with soy sauce, rock sugar, star anise, and bay leaves until tender. Served over steamed white rice, often with a boiled egg or pickled vegetables.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Signature Fresh Shrimp Wonton Noodles

  Signature fresh shrimp wonton noodles feature handmade wonton wrappers filled with fresh shrimp, cooked in clear or rich broth. Noodles are premium alkaline noodles for a smooth texture. Filling includes shrimp, pork, and scallion-ginger seasoning. Broth is made from pork bones and chicken frames, enhanced with soy sauce and spices.
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  Hong Kong-style Wonton Noodles

  Hong Kong-style wonton noodles feature handmade wontons and thin noodles. Wontons are filled with pork and shrimp, wrapped in thin skins, and served in a savory broth made from pork and chicken bones, seasoned with soy sauce and sugar.
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  Pan-fried Dumplings

  Pan-fried dumplings are a traditional snack made primarily from flour and fillings of meat or vegetables. The dumpling wrappers are thin with ample filling, typically pan-fried in a small amount of oil until the bottom becomes golden and crispy. They can be enjoyed with sauces such as vinegar or chili oil.
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  Premium Beef Rice Bowl

  Premium beef rice features fresh beef slices with rice, onions, and green peppers, stir-fried or simmered. Beef is seasoned with soy sauce, cooking wine, and garlic, then served over hot rice.
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  Stuffed glutinous rice meatballs

  Glutinous rice meatballs made with pork filling, seasoned and shaped into balls, then coated in glutinous rice and steamed. The rice absorbs the savory juices, resulting in a soft, chewy texture with tender, juicy meat inside.
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  Mustard Greens Wonton Noodles

  Jicai YunTun Mian features fresh pork and mustard greens, with dumplings filled and boiled, served in a bowl with handmade or machine-made noodles. The broth is typically made from pork bones or chicken stock, simmered with mustard greens for a clear, fresh flavor.
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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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  Silver Ear Fungus and Pear Soup

  Tangyuan and pear soup is made from silver ear fungus and fresh pears. After soaking the fungus, it's cooked with core-removed pears until tender and translucent, then sweetened with rock sugar. The broth is clear and smooth.
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  Spicy Vegetables and Pork Wonton Noodles

  Wonton noodles feature handmade鲜肉 wontons and thin noodles, cooked with seasonal vegetables. The wonton filling includes pork and seasonings like scallions and ginger. After boiling the noodles, they are topped with broth, blanched greens, and a sprinkle of chili oil and Sichuan pepper powder for a spicy flavor.

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