Shanquan Yue宴 (Wangjing Branch)
粤菜 · ⭐ 4.5
No. 1, South Side of Wangjing Sports Park Road, Wangjing Subdistrict, Chaoyang District
Dishes
World Gold Medal Kung Fu SoupWorld Gold Award功夫汤 features pork bones and chicken frames with Chinese herbs like goji berries, astragalus, and angelica, slowly simmered for hours. Clear broth, rich ingredients, and deep flavor.
Five Tiger Sauce Chicken FeetFive Tiger Sauce Chicken Feet is a dish made with chicken feet and a special Five Tiger Sauce. The chicken feet are boiled and stewed, then mixed with the Five Tiger Sauce for marination. It has a soft texture and rich sauce flavor.
Stir-fried Blood SausageZhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
Imperial Shrimp DumplingsMother-and-child shrimp dumplings feature fresh shrimp and pork, with shrimp paste mixed with minced pork, wrapped in transparent thin dough, shaped into half-moons, containing one whole shrimp as the 'mother' and a smaller one as the 'child', then steamed.
Dry-Fried Beef Rice NoodlesDry-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.
Premier Glassy Crispy Young PigeonPremier Glassy Crispy Young Pigeon is a dish made with young pigeon, whose skin is specially treated to become crispy like glass, and the meat inside is tender and juicy. It is mainly made by marinating, frying, and baking.
Stir-fried Guangdong Bok ChoyStir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
Mushroom King Panda RiceMushroom panda rice features rice topped with a stir-fry of various mushrooms (like shiitake, oyster, and enoki) and vegetables such as bamboo shoots and carrots. Lightly seasoned with soy sauce and oyster sauce, garnished with sesame seeds or green onions.
葫芦鹅肝Luffa duck liver is a dish featuring luffa and duck liver as main ingredients. Sliced luffa is cooked with cleaned duck liver, typically pan-fried or stewed to infuse the rich flavor of the liver into the luffa, creating a flavorful and textured dish.
Jinbuhan Pepper Pig Stomach ChickenJinbuhan Pepper Pig Stomach Chicken is a Chinese dish made with chicken, pig stomach, and pepper. The chicken and pig stomach are stewed together with pepper for flavor, offering a fragrant and spicy taste.
Heritage Copper Pot Roasted Black-necked GooseMade with black-necked goose as the main ingredient, seasoned with various spices and seasonings, slow-cooked in a traditional copper pot. The goose is marinated and then simmered over low heat for a long time, resulting in tender, flavorful meat and rich broth.
Fresh Shrimp Red Rice Noodle RollFresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.- Black Pepper Pork Intestine Baked Soft-Shell CrabBlack pepper pork intestine baked with hairy crab is a fusion dish featuring cleaned intestines stir-fried with black pepper and garlic, combined with steamed or blanched hairy crab, then baked in a dish with black pepper seasoning.
- Black Pepper Pig Stomach ChickenBlack pepper pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, seasoned with black peppercorns and ginger slices, then slowly simmered until tender and flavorful.