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Wang Sheng Ji · Wind Shelter Seafood

鱼鲜 · ⭐ 4.8

No. 2 Fumin Road, Huangting Ju, Units 2–6

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Stir-fried Beef Brisket with Two Onions

  Stir-fried beef brisket with two types of onions, a Chinese dish made by high-heat quick stir-frying. It has a fresh and fragrant taste with a strong onion aroma.
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  Stir-fried Beef Short Ribs with Sauce

  A Cantonese dish featuring beef short ribs stir-fried in a hot wok with garlic, ginger, and onions, resulting in tender meat and rich flavor.
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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Braised Abalone with Citrus Peel

  A dish featuring fresh abalone steamed with citrus peel, offering a delicate balance of seafood richness and citrus aroma.
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  Salt and Pepper Sea Mantis

  Salt and pepper sea mantis is a Chinese dish made with sea mantis as the main ingredient, seasoned with salt and pepper. The sea mantis is cleaned, fried until crispy, then stir-fried with salt and pepper for a crunchy and savory taste.
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  Clear Soup Beef Brisket

  Beef brisket simmered in a clear broth with vegetables, resulting in tender meat and a light, savory flavor.
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  Wang Shengji Glass Pigeon

  A Cantonese classic dish featuring tender young pigeon marinated, air-dried, and deep-fried until skin is crispy and translucent like glass, with juicy meat inside.
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  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
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  Steamed Razor Clams with Vermicelli

  A seafood dish made by steaming fresh razor clams with vermicelli noodles, resulting in a tender and flavorful dish.
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  Asparagus and Lily Bulb Stir-fried with Morel Mushrooms

  A delicate stir-fry of asparagus, lily bulbs, and morel mushrooms, highlighting natural flavors and textures.
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  Steamed Lobster with Garlic

  Fresh lobster steamed with garlic, ginger, and seasonings, resulting in tender meat and rich garlic flavor.
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  Bifengtang Traditional Stir-Fried Crab

  Bifengtang traditional stir-fried crab is a dish made with fresh crabs and seasonings such as scallions, ginger, and garlic, cooked using traditional methods. It has a fresh and rich flavor.
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  Bafengtang Prawn

  Prawn dishes in the Bafang Tang style are made primarily with large prawns, fried with garlic paste and breadcrumbs. The prawns are deveined and marinated, then deep-fried until golden and crispy. They are then stir-fried together with garlic, chili, and breadcrumbs to create a deliciously crunchy Bafang Tang flavor.
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  Crispy Fried Oysters

  Fried oysters are made with fresh oysters, cleaned and coated in starch or batter, then deep-fried until golden and crispy. The oyster meat is tender, with a crunchy exterior and rich texture.

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