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Wan Fu Yuan Yangshan Chicken · Specialty Steam Chicken

粤菜 · ⭐ 4.4

Southeast corner of the intersection of Guangzhu Highway and Jinping Road

Dishes

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  手打肉丸

  手打肉丸是一道以猪肉或牛肉为主要食材，通过手工捶打使肉质细腻，加入葱姜水、蛋清、淀粉等调料搅拌均匀后制成丸子，再放入沸水中煮熟的菜肴。
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  Fried Tofu Skin

  Fried tofu skin made from soybeans, commonly used in soups and stir-fries for its spongy texture and savory flavor.
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  Boneless Steam Fish

  A dish made by steaming boneless fresh perch, seasoned with ginger and scallions for a delicate, tender flavor.
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  Mixed Vegetables

  A stir-fried dish made with a variety of vegetables, known for its vibrant colors and balanced flavors.
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  Steam-braised Beef

  A dish featuring beef steamed to perfection, resulting in tender and flavorful meat with natural juices preserved.
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  Authentic Shunde Double-Yolk Custard

  A traditional Cantonese dessert made from fresh eggs and milk, steamed to form a delicate skin on top and a silky smooth texture underneath.
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  Special Stewed Goose

  A flavorful dish made by slow-cooking goose with special sauce and spices until tender and aromatic.
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  Yangshan Free-range Chicken

  Yangshan free-range chicken is a traditional dish made by slow-cooking locally raised chickens with medicinal herbs like yam and goji berries, resulting in tender meat and a nourishing broth.
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  Shunde Chicken Soup

  A traditional Cantonese chicken soup made with free-range chicken, goji berries, red dates, and ginger, simmered slowly for a rich, savory flavor.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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