Wan Shan Cantonese Restaurant
粤菜 · ⭐ 4.8
No. 198-6, Taishan Road
Dishes
One-Grade PotA Chinese pot dish made by slow-cooking a variety of ingredients such as chicken, pork, seafood, mushrooms, and vegetables in rich broth for a deep, savory flavor.
Braised Goose Head from ChenghaiBraised goose head from Chenghai, a specialty of Guangdong cuisine, features tender meat and rich flavor from slow-cooked in a secret-spiced broth.
发财肥肠辣子鸡A spicy stir-fry dish made with pork intestines and chicken, seasoned with dried chilies and Sichuan peppercorns for a bold, aromatic flavor.
Premium Buddha Jumps Over the WallPremium Fujiaqi is a traditional Fujian dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's steamed slowly for hours to blend flavors.
Stir-Fried Cauliflower GreensA dish made by quickly stir-frying cauliflower stems with garlic and ginger, resulting in a fresh and healthy side dish.
Chaozhou Braised Meat PlatterA platter of Chaozhou-style braised meats featuring pork trotters, duck necks, eggs, and tofu, simmered in a rich, aromatic sauce.
Braised Crispy Young PigeonFresh young pigeon is marinated, deep-fried until crispy, then braised in a savory sauce of soy, sugar, and wine for tender meat and crunchy skin.
Hua Diao Baked Lanzhou Ten-Year LilyA delicately prepared dish featuring Lanzhou ten-year lily slowly baked with Huangjiu, resulting in a tender and fragrant flavor.
Thunder Chili Golden EggA spicy Sichuan dish made with eggs and chili peppers, featuring a rich, aromatic flavor and tender egg texture.
Mapo Tofu and Boston BeefA fusion dish featuring tender tofu and minced beef stir-fried with spicy Sichuan sauce, served with slow-cooked Boston beef for rich flavor.