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Wang Ji Restaurant

粤菜 · ⭐ 3.9

No. 11 Shabian Li, Bei Shi Village North, Sui Shi Village, Huagong North Road

Dishes

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  Shredded potato with shredded pork

  A stir-fry dish made with potatoes and pork. Potatoes and pork are sliced, pork is marinated, then stir-fried first, followed by potatoes until cooked through. Crisp texture and savory flavor.
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  Kung Pao Chicken Rice Bowl

  Kung Pao Chicken Rice Bowl is a rice dish primarily made with chicken, peanuts, scallions, ginger, garlic, and other ingredients. The chicken is cut into cubes and stir-fried with roasted peanuts and seasonings, then served over steaming hot rice, presenting an appealing color and aroma.
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  Japanese Beef Rice Bowl

  A Japanese beef rice bowl featuring tender beef slices and vegetables in a savory sauce over steamed rice.
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  Steamed Chicken

  Steamed chicken is a traditional Chinese dish made by gently steaming chicken with ginger and scallions, resulting in tender and flavorful meat.
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  Steamed Duck in White Sauce

  A classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
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  Braised Mandarin Fish with Fragrant Rice

  Braised mandarin fish with savory sauce and fragrant rice, a classic Chinese dish combining tender fish and aromatic seasoned rice.
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  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.
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  Braised Beef Shank with Radish

  A classic Chinese dish featuring tender beef shank and white radish simmered in a savory broth until deeply flavorful.
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  Braised Pork Belly with Radish Stew

  A Cantonese dish featuring pork belly and radish simmered slowly until tender, with rich, savory flavors.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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