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The 72 Restaurant & Café · Chinese Food & Japanese Cuisine (Wujiaochang Branch)

Cantonese cuisine · ⭐ 4.6

No. 410 Guoshun East Road

Dishes

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  Zhangshu Gang Chili and Pork Stir-fry

  A classic Hunan dish made with fresh chili peppers and pork, stir-fried quickly for a spicy, savory flavor.
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  Thai Curry Golden Crab

  Fresh golden crab cooked in a rich Thai curry sauce with coconut milk, red curry paste, lemongrass, and kaffir lime leaves.
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  Braised Fish Head in Clay Pot

  A flavorful dish featuring a large fish head simmered in a clay pot with tofu, vermicelli, and aromatic spices, resulting in a rich, savory broth and tender fish meat.
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  Sauce-Infused Four Treasures

  A classic Chinese dish featuring chicken breast, shrimp, bamboo shoots, and wood ear mushrooms marinated in rice wine lees and stir-fried to perfection.
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  Crispy Fried Pigeon

  Crispy Fried Squab is a dish featuring squab as the main ingredient, marinated and then deep-fried until golden and crispy. The squab is first marinated with a special seasoning to infuse flavor, then quickly fried in hot oil to create a crisp skin while keeping the meat tender and juicy.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Snowflake Ribeye

  Snowflake beef short ribs are made from premium beef short ribs, carefully marinated and quickly grilled over high heat until the surface turns golden brown and the inside remains tender. The dish showcases the rich flavor of beef combined with the smoky aroma of charcoal grilling, enhanced by simple seasonings that highlight the natural taste of the ingredients.
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  Spicy Blood Duck Hot Pot

  Spicy Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and luncheon meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and garnished with green onions and cilantro. Skillful control of heat and seasoning highlights its numbing, spicy, and fragrant flavors.
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  Black Truffle Abalone Braised Pork

  Black truffle abalone braised pork is an exquisite Chinese delicacy, made with premium fatty pork belly, paired with precious black truffles and abalone, carefully prepared through meticulous cooking. The pork belly is simmered until tender and fully infused with flavor, while the aroma of black truffles blends harmoniously with the freshness of abalone, adding rich layers of taste to the dish.
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  Black Garlic Angus Beef

  Black garlic Angus beef features premium Angus beef paired with fermented black garlic, slow-cooked and grilled for tender, flavorful meat with a rich umami taste.

Reviews

• fierce_lentil
  Really awesome grilled meat spot, the vibe is super cool with a black color scheme and little pops of flame-orange here and there. Got a private booth that felt really intimate and a step up from your usual place. Service was great too, they walked us through the menu without being all over us, so the whole meal was relaxed and easy. At checkout they hooked us up with these cute little keychains, plus a tiny mirror and a little notebook, and for the goddess festival they gave us pistachio ice cream on the house. The "nine-meat platter" had nine different cuts, and honestly you could tell the quality was top-notch just eating them plain. Went with medium doneness and the meat was so tender and juicy. Two dipping sauces, one a little more of a drizzle, both super tasty and totally different from each other. The "Japanese-style fresh veggie salad" had a mix of greens plus strawberries and blueberries with a vinaigrette, nice and tangy and super refreshing. The "tempura beef with shiso" had this super crispy outside wrapped around a whole slice of beef, dipped in chili powder it was killer. The "garlic beef fried rice" had perfectly separate grains and you could really taste that smoky wok char, just a touch salty though. Pumpkin porridge and miso soup were both really good, definitely finished every drop.