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WanXi Joyful Pot • Cantonese Style Street Food Stall

Cantonese cuisine · ⭐ 4.6

Semi-basement Commercial Unit, Building 1, Huaqing Jiayuan (south of Bao Shifu & Lianjia)

Dishes

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  Pumpkin Foam

  Pumpkin foam made from pureed steamed pumpkin mixed with milk or light cream, then whipped or frozen to create a smooth, velvety texture.
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  Delicious Mushroom Coconut Jelly

  A chilled dessert made from coconut milk and fresh mushrooms (like shiitake, king oyster), blanched and mixed with coconut milk, then set in molds to create a smooth, silky texture.
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  Shake Rabbit Pudding

  Shaking Rabbit Pudding is a dessert made primarily from rabbit meat, combined with eggs, milk, and sugar. The rabbit meat is stewed, then minced or blended into a paste, mixed with egg and milk, seasoned, and steamed in a mold. It has a delicate, smooth texture with the fresh aroma of rabbit and the tender consistency of pudding.
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  Satay Beef Brisket and Tripe Stew

  Sate beef brisket and tripe stew features beef brisket and tripe simmered in sate sauce with spices. After pre-treatment, the ingredients are slowly cooked until tender and flavorful.
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  Satar Braised Beef Rice

  Satar Braised Beef Rice is made with fresh hanging beef, braised with satar sauce, and served with rice. It has a rich and fragrant taste with the unique flavor of satar.
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  Shacha Beef Noodle Soup

  Shacha beef brisket noodles feature tender beef brisket slow-cooked with noodles and seasonings like shacha sauce, ginger, star anise, and bay leaves. The rich broth infuses the noodles for a flavorful dish.
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  Hong Kong Style Iced Lemon Tea

  Hong Kong-style iced lemon tea is a classic Hong Kong beverage, made with black tea as the base, fresh lemon juice and an appropriate amount of sugar for flavoring, then cooled with ice cubes.
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  Hong Kong Style Roast Meat Trio Rice

  Hong Kong-style roast meat trio rice features rice served with roasted goose, pork belly, and barbecued pork. The meats are marinated and grilled to a glossy red finish with rich aroma. Rice is seasoned with soy sauce and served alongside the meats, sometimes mixed with a bit of sauce.
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  Hong Kong-style Beef Offal Hot Pot

  Hong Kong-style beef offal stew is a traditional Cantonese pot dish made primarily from beef offal such as tripe, tendons, and brisket, combined with various spices and seasonings, then slowly simmered. The broth is rich and flavorful, with the offal tender and delicious, fully absorbing the essence of the seasonings.
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  Egg and Shrimp Fried Rice

  Fried egg and shrimp rice features fresh shrimp and eggs, stir-fried together to create a silky texture where the egg coats the shrimp, then mixed with cooked rice. A touch of seasoning enhances the flavor.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Hong Kong Shelter Bay Prawn

  Hong Kong Shelter Bay Prawn is a Hong Kong-style dish made with fresh shrimp stir-fried with scallions, garlic, ginger, and chili. The shrimp is tender, with a rich flavor and a slightly spicy taste.
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  Mochi with Red Bean Paste

  Mochi red bean paste is a dessert made of glutinous rice dough wrapping boiled red bean paste. The mochi skin is steamed or boiled, soft and chewy; the red bean paste is made by simmering red beans, sugar, and a little oil, with a smooth texture. It's usually round or oval, white or light pink on the outside, and red bean paste inside.

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