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Ping Tang Ju · Shunde Cuisine Classic (Wangchao Plaza Store)

Cantonese cuisine · ⭐ 3.9

1st Floor, Wangchao Plaza, No. 123 Shangdu Road

Dishes

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  Crazy Chicken Wings

  Crazy Chicken Wings is a creative dish made with chicken wings marinated, deep-fried, and coated in a sweet-spicy sauce for a crispy and flavorful bite.
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  Pintangju Soup

  A nourishing soup made with chicken, goji berries, red dates, and yam, slowly simmered to perfection for a rich, savory flavor.
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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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  Sweet Mei Cai Stir-Fried with Chinese Broccoli

  A Cantonese dish featuring sweet Mei Cai and fresh Chinese broccoli, stir-fried quickly to preserve texture and flavor.
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  Stir-fried Fish Skin

  A cold dish made from fish skin, blanched and tossed with garlic, chili oil, and herbs for a refreshing, crisp texture.
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  Crispy Roast Intestine

  A dish made from pork intestines, marinated and roasted to achieve a crispy skin and tender interior.
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  Salted Pepper Squid Rings

  Salted pepper squid tentacles is a dish featuring squid tentacles as the main ingredient. After cleaning, the tentacles are marinated with wine, ginger, and other seasonings to remove fishy odor, then deep-fried until slightly crispy. Finally, they are stir-fried with salted pepper powder, scallions, garlic, and ginger for full flavor penetration.
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  Grilled Oysters

  Grilled oysters made with fresh oysters, cleaned and kept in their shells, then grilled over charcoal. Seasonings like garlic, vermicelli, and soy sauce are added during grilling to enhance flavor and keep the meat tender.
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  Stewed Fish Slices in Clay Pot

  A Cantonese dish featuring fresh fish slices stir-fried quickly in a clay pot with ginger and scallions, resulting in tender yet crisp texture and rich flavor.
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  Clay Pot Rice Porridge

  Clay pot rice porridge is a type of rice dish made primarily from rice, combined with ingredients such as meat, seafood, or vegetables, and slowly simmered in a clay pot. The preparation involves first cooking the rice to about half-done, then adding the ingredients to continue stewing, allowing the flavors of the ingredients to blend into the porridge, resulting in a rich and smooth texture.
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  Slow-cooked nutritious soup

  Old Fire Delicacy Soup is a nourishing broth made by slow-cooking various ingredients over low heat for hours. Key components include meats (chicken, pork, ribs), herbs (goji berries, codonopsis, astragalus), and vegetables (carrots, corn, lotus root). Wash ingredients, place in a clay pot with water, and simmer gently for 2–4 hours to extract full nutrients.
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  Poria Moisture-Removing Soup

  A traditional Chinese herbal soup made with poria, coix seed, red beans, and tangerine peel, known for its ability to clear dampness and support spleen health.
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  Braised Goose with Fermented Black Bean Sauce

  A classic Cantonese roast dish featuring tender goose marinated in fermented black bean sauce and roasted until crispy skin and juicy meat.
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  Shunde Home-Fried Goose

  Shunde Home-Fried Goose is a Cantonese dish made with goose meat, marinated and then pan-fried. The goose meat is tender and juicy, with a crispy outer layer and rich flavor.
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  Shunde Pan-Fried and Stewed Fish Head

  Shunde pan-fried and braised fish head is a dish made with fresh fish head and seasonings like ginger, garlic, and scallions. The fish head is first pan-fried until golden, then slowly braised over low heat to absorb the flavorful sauce.
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  Black Vinegar Spare Ribs

  A classic Chinese dish made with pork ribs simmered in a sauce of black vinegar, sugar, and soy sauce, resulting in tender, sweet-sour meat with a glossy finish.

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