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Hong Wang Fa Wàngjiao Dàpáidǎng (Jinwan Store)

Cantonese cuisine · ⭐ 4.5

Room 1D-10, Building 5, Jinwan Square, Jiefang North Road

Dishes

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  太古啫啫鸡煲

  太古啫啫鸡煲以鸡肉为主料，搭配姜片、葱段、蒜片等辅料，采用砂锅或铁锅高温快炒的方式烹制。鸡肉先腌制入味，再与配料一同在锅中加热，使食材充分融合香气，形成独特的风味。
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  Dry-Fried Beef Rice Noodles

  Dry-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.
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  旺华牛杂煲

  旺华牛杂煲以牛肚、牛肠、牛肺等牛杂为主要食材，搭配萝卜、土豆等蔬菜，加入酱油、八角、桂皮等香料炖煮而成。
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  Lemon Tea

  Lemon tea is a drink made primarily from tea and lemon. Typically based on black or green tea, it includes fresh lemon slices or juice, and is sweetened with sugar or honey to taste. Brewed tea is cooled and mixed with lemon, serving either cold or hot.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Qingyuan Chicken Pot

  A Cantonese dish featuring Qingyuan chicken simmered with ginger, goji berries, and red dates for a rich, nourishing broth.
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  Hong Kong-style Milk Tea

  Hong Kong-style milk tea, made from black tea that is repeatedly poured and shaken to fully release its aroma, then blended with condensed milk. Its distinctive feature is a smooth texture with an exquisite blend of tea and milk flavors, reflecting the unique Hong Kong style.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Tomato Beef Brisket Rice

  Beef and tomato rice features tender beef chunks stewed with tomatoes, creating a rich sauce. Served over rice for a hearty main dish.
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  Braised Young Pigeon

  Braised young pigeon with a rich red sauce, made from fresh squab, scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy finish and tender meat.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  西贡蜜汁叉烧

  西贡蜜汁叉烧以猪里脊肉为主料，经过腌制后烤制而成。腌料通常包括酱油、蜂蜜、蚝油、蒜末、五香粉等，使肉质入味且表面形成光泽。烤制过程中火候控制得当，使肉质嫩滑多汁，外皮微焦带甜香。
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  Hongwangfa Signature Beef Bone Soup Pot

  Fresh beef bones are slowly simmered for several hours to create a rich, aromatic broth. Main ingredients include beef brisket and tendons, enhanced with ginger slices, green onions, and star anise, delivering a deep, savory flavor and high nutritional value.
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  Golden Crispy Pan-Fried Eel

  Fresh eel is marinated and pan-fried on both sides until golden and crispy, with a fragrant crust and tender, fresh meat.

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