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Beijing Future Science City JW Marriott Hotel Shenzhen - Wandewei Xuan Chinese Restaurant - Cantonese Cuisine

Cantonese cuisine · ⭐ 4.4

No. 101, Building 2, Courtyard No. 3, Binhe Avenue, Marriott Hotel, Future Science City

Dishes

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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
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  Cantonese Shrimp Dumplings

  Har Gow (Royal Shrimp Dumplings) is a dim sum dish made primarily from fresh shrimp, pork fat, and wheat starch dough. The shrimp is minced and mixed with pork fat, seasoned, then filled into transparent wrappers made from wheat starch and cornstarch. The dumplings are shaped into half-moons with pleats and steamed until translucent, resulting in a smooth and chewy texture.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Thai Sea Urchin Sauce Eggplant

  Sliced Hangzhou eggplants are deep-fried until slightly wrinkled, then stir-fried with Thai sea urchin sauce to absorb its rich flavor. Main ingredients: Hangzhou eggplant and Thai sea urchin sauce. Methods: frying and stir-frying.
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  Bamboo Shoots, Black Fungus, and Garlic Pork

  Huai Shan Black Mushroom Garlic Pork is a dish made with pork tenderloin, Huai Shan (Chinese yam), black mushrooms, and garlic. The pork slices are marinated, then stir-fried with blanched Huai Shan pieces and soaked mushrooms, enhanced with minced garlic, and finished with seasoning and thickening.
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  Cantonese-style marinated sweet shrimp

  Chaoshan-style raw-marinated sweet shrimp is a cold dish made with fresh sweet shrimp marinated in soy sauce, garlic, ginger, chili, and cilantro. The shrimp are cleaned, shelled (keeping the tails), mixed with seasonings, and refrigerated for several hours to absorb flavors.
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  Scallion Black Pepper Beef Buns

  Scallion black pepper beef buns are made with minced beef, scallions, and black pepper, wrapped in dough and steamed. The filling is mixed evenly, shaped into small balls, placed in wrappers, sealed, and steamed until cooked.
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  Braised Chicken Feet with Tiger Skin

  Braised chicken feet with tiger skin texture, blanched and deep-fried until wrinkled, then steamed with seasonings. Tender inside, crispy outer skin.
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  风范汁焗生虾

  风范汁焗生虾是一道色香味俱全的粤式海鲜菜肴。选用新鲜大虾为主料，以特制的风范汁（通常由蒜蓉、黄油、香草、白葡萄酒及少量香料调制而成）均匀浇淋在开背的虾身上，经高温焗烤而成。成品虾肉紧实弹牙，充分吸收了酱汁的浓郁奶香与蒜香，口感鲜甜多汁，表面微焦金黄，风味醇厚而不腻，兼具中西烹饪特色。
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  Truffle Stir-Fried Wild Mushrooms

  Black truffle stir-fried with rare mushrooms, featuring fresh black truffle slices or shavings and premium fungi like shiitake, oyster, and chanterelle, quickly stir-fried with garlic and butter, seasoned and served promptly.

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