Moli Pu Yu (Wangxiangcheng Branch)
粤菜 · ⭐ 4.4
Shop No. L650, 6th Floor, MixC World, No. 288, Qingnian Street
Dishes
Pocket PastryA traditional Chinese pastry made with flour, lard, and sugar, shaped like a pouch and baked until crispy.
Braised Tofu with Scallop and Abalone SauceA delicate Cantonese dish featuring soft tofu simmered in a rich broth of scallops and abalone sauce, offering a savory and umami-rich flavor.- Goose Mushroom SoupA nourishing soup made with young pigeon and premium morel mushrooms, slowly simmered to bring out rich flavors.
Crispy Red Rice Noodle RollsCrispy red rice noodle rolls made with a thin sheet of red rice batter, filled with shrimp and pork, then steamed and deep-fried for a crunchy exterior and tender interior.
Fish Maw and Eggplant Clay PotFish Maw and Eggplant Clay Pot is a casserole dish featuring fish maw (dried fish bladder) and eggplant as main ingredients. The primary method involves simmering soaked fish maw and cubed eggplant together in a clay pot or casserole with broth, garlic, ginger, and other basic seasonings over low heat until the ingredients become tender and flavorful. The resulting dish has a rich broth, with the collagen from the fish maw fully released and the eggplant absorbing the sauce to become soft and succulent.
Honey-glazed Barbecue PorkHoney-glazed barbecue pork made from pork loin, marinated in honey, soy sauce, and spices, then grilled to a glossy finish.
Crab Roe Sea Urchin Soup DumplingsFilled with crab roe and sea urchin, hand-rolled into delicate dumpling wrappers and steamed. The broth is rich and savory with a refreshing finish.
Crispy Snow Mountain Custard BunA fusion dessert combining flaky pastry with a creamy, custard-like filling of salted egg yolk and red bean paste, offering a rich, sweet-savory experience.
Awakening Lion BaoAwakening Lion Bao is a steamed bun made with pork as the main ingredient. The soft outer skin and delicious filling are created by mixing minced pork with seasonings and wrapping it in fermented dough, then steaming it.
Golden Award Glass PigeonA Cantonese classic dish featuring tender young pigeon marinated, air-dried, and deep-fried until the skin becomes crispy and translucent like glass, with juicy meat inside.- Shunde Hand-Beaten Fish PasteA traditional Guangdong dish made by hand-beating fresh fish meat into a smooth paste, then steamed to achieve a delicate and tender texture.
Spicy and Numbing Boiled BeefSpicy and Numbing Boiled Beef is a classic Sichuan dish. Main ingredients include thinly sliced beef tenderloin or shank, bean sprouts, lettuce, or other vegetables. The basic method involves marinating the beef slices with egg white and starch, blanching the vegetables as a base. Heat oil in a wok, stir-fry Pixian bean paste, dried chilies, Sichuan peppercorns, ginger, and garlic until fragrant, then add broth and bring to a boil for seasoning. Slide the marinated beef slices into the broth to cook quickly, then pour everything over the vegetables. Finally, sprinkle minced garlic, ground Sichuan peppercorn, and chili powder on top, and drizzle with sizzling hot oil to release the aromas. The dish features a bright red broth, tender beef, crisp vegetables, and is characterized by its numbing and spicy flavor.
Black Truffle DuckA delicately prepared dish featuring tender duck meat and premium black truffle, offering a rich, savory flavor.
Black Truffle Abalone ChickenFresh free-range chicken is slow-cooked with black truffle and abalone, resulting in tender meat and rich, aromatic broth infused with the unique fragrance of truffle and the delicate flavor of abalone.- Black Pepper Beef Brisket with Radish StewA savory stew featuring tender beef brisket and radish simmered in a rich black pepper sauce, perfect for cold weather.