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Xiao Wan Ji · Shenzhen Local Cuisine (Bao'an Branch)

Cantonese cuisine · ⭐ 4.5

No. 19 Haixiu Road, Unit 101, International West Bank Business Building (next to Huishang Bank)

Dishes

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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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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Signature Salt-Baked Baby Crab

  Fresh baby crab is salt-baked using a secret method, resulting in tender, flavorful meat with a rich, savory taste.
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  Signature Soy Sauce King Prawn

  Fresh large prawns stir-fried in a special soy sauce blend, resulting in tender, flavorful meat with a rich, savory umami taste.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Sand Onion and Beef Stir-fry

  A Chinese dish featuring fresh sand onion and tender beef, stir-fried quickly for a savory and aromatic flavor.
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  Deep Sea Fried Egg

  Deep-sea fish eggs marinated and deep-fried to golden crispness, with a tender and juicy interior, served with a special sauce for rich flavor.
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  Yang Wan Boiled Pot

  A slow-cooked pot dish featuring lamb belly, potatoes, and carrots, simmered until tender in a rich, savory broth.
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  Fong's Soy Sauce Chicken

  A classic Cantonese dish featuring chicken marinated in soy sauce, sugar, and ginger, then gently braised until tender and flavorful.
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  Tomato Beef Cubes

  A Chinese home-style dish featuring beef cubes and tomatoes, stir-fried together for a tangy and savory flavor.
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  Fortune Roast Chicken

  Fortune Roast Chicken is a classic Chinese dish, primarily made with a whole Sanhuang chicken or spring chicken. The chicken is first marinated in a special brine (typically containing star anise, cinnamon, bay leaves, Sichuan peppercorns, soy sauce, and other spices) to absorb flavor. It is then air-dried or brushed with maltose syrup before being deep-fried in hot oil until the skin turns golden and crispy, or roasted in a hanging oven. The finished dish features a glossy, crispy red skin and tender, juicy meat with a rich braised aroma.
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  Mochi Ice

  Mianmian ice is a frozen dessert made from water, sugar, and various fruits or flavorings, processed into a snow-like icy texture using special freezing equipment. Add toppings like jam, coconut milk, red beans, or ice cream when serving.
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  Honey Glazed Barbecue Pork Neck

  Honey glazed barbecue pork neck is marinated and grilled to perfection, with a glossy finish and tender texture.
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  Malazhan Tongcai

  A stir-fried dish of water spinach with chili and garlic, known for its fresh taste and slight spiciness.
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  Chicken丝 Cold Noodles

  A refreshing dish made with cold rice noodles tossed in a savory sauce, featuring shredded chicken and fresh vegetables.

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