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Shan Quan Wei Guan

粤菜 · ⭐ 4.2

Nos. 111–112 Kengbei Village, Wutongshan

Dishes

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  Ox Tail

  Beef tails are blanched, then simmered with ginger slices and green onions until tender, yielding a rich broth. Main ingredient is beef tail, seasoned with basic spices.
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  White Mushroom with Ice Plant

  A delicate dish featuring white mushrooms and ice plants, gently cooked to preserve natural flavors and served with a hint of lemon for freshness.
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  Stone Pot Chicken

  Stoneware chicken is a dish made with chicken as the main ingredient, combined with辅料 like potatoes, green peppers, and onions, slow-cooked in a stone pot. Chicken is blanched first, then cooked with vegetables in a heated stone pot with seasonings.
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  Stone Pot Duck

  Stone Pot Duck features duck meat stewed in a stone pot with vegetables like potatoes and green peppers, resulting in tender meat and rich broth.
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  Mugwort Omelette

  A traditional Chinese dish made with fresh mugwort and eggs, stir-fried until golden. Delicate herbal flavor with a slightly bitter note.
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  Mugwort Fried Eggs

  A traditional Chinese dish made by mixing fresh mugwort with eggs and frying until golden brown. It has a mild herbal flavor and is often enjoyed for its health benefits.
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  Mugwort Tofu

  A Chinese dish made with fresh mugwort and soft tofu, steamed or boiled together for a light, fragrant flavor.
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  Stir-Fried Purple Bok Choy with Garlic

  A simple and flavorful dish made by stir-frying purple bok choy with garlic, highlighting the vegetable's crisp texture and aromatic flavor.
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  Dandelion Soup

  A light soup made from fresh dandelion greens, often combined with lean meat or egg white, known for its detoxifying and diuretic properties.
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  Wild River Fresh Fish

  Fresh wild fish from rivers, sliced and marinated with ginger, scallions, and wine, then served chilled with a special sauce for a delicate, fresh taste.
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  Delicious Fish and Lamb Stew

  Fish and mutton stew is a simmered dish primarily made with fresh fish and mutton. Typically, it uses crucian carp or sea bass combined with lamb leg meat or thin slices of mutton, along with ingredients like ginger slices and scallion segments. The dish allows the tender freshness of the fish to blend harmoniously with the rich aroma of the mutton, resulting in a deeply flavorful broth.

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