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Wan Yi Lu Gui · Biao Zi Fan Da Pai Dang (Wangjing Lai Guang Ying Store)

Cantonese cuisine · ⭐ 4.8

1st Floor, Building 3, No. 2 Yuan, Laiguangying West Road

Dishes

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  Stir-fried Spare Ribs

  Stir-fried spare ribs with garlic, ginger, onion, and green/red peppers, cooked quickly at high heat to lock in juices and create a unique aroma and texture.
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  Stir-Fried Intestines

  Stir-fried pork intestines with garlic, ginger, and chili in a clay pot over high heat, seasoned with soy sauce, cooking wine, and oyster sauce for a flavorful, tender texture.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Hand-Deconstructed Spare Ribs Sausage

  Hand-disassembled pork sausage made from tenderloin and spare ribs, mixed with fat, seasoned, stuffed into casings, then air-dried or steamed. Features distinct meat texture and rich aroma.
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  Braised Beef Brisket

  Beef brisket is blanched, then simmered with scallions, ginger, star anise, soy sauce, sugar, and cooking wine until tender and flavorful, with a thickened sauce.
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  Steamed Hong Kong Bok Choy

  Steamed Hong Kong-style bok choy is a Cantonese dish featuring fresh bok choy. Briefly blanch the washed bok choy in boiling water, drain, then drizzle with prepared soy or fermented black bean sauce to retain its crisp texture and vibrant green color.
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  ShiQi Huangpi Baby Pigeon

  Stone Ridge Yellow Skin Young Pigeon is a dish featuring young pigeons marinated with yellow skin fruit, then roasted. The pigeon becomes golden and crispy on the outside, tender and juicy inside, with the fragrant yellow skin fruit flavor permeating the meat.
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  Stewed Pig Intestines in Clay Pot

  A Cantonese dish featuring stewed pig intestines cooked in a clay pot with garlic, ginger, and chili, resulting in a rich, savory flavor.
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  Braised Large Yellow Croaker in Clay Pot

  Stewed yellow croaker in clay pot is made with fresh yellow croaker, ginger slices, green onions, and other ingredients. After pan-frying in oil, it's simmered in water or broth and reduced to a rich sauce. Proper heat control ensures tender, flavorful fish.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Classic Clay Pot Rice

  Classic clay pot rice with rice as base, seasoned with preserved meats (like sausage and pork), vegetables, and egg, slowly cooked in a clay pot. The rice absorbs the savory fat and aroma, forming a crispy layer of rice crust at the bottom.
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  Scallion-Flavored Pig's Trotters

  Scallion pork stomach is a dish made with pig's stomach and scallion segments. After cleaning and boiling, the stomach is sliced and mixed or blanched with scallions, then dressed with seasoning for a crisp texture and strong onion aroma.
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  Fresh Shrimp Spring Rolls

  Fresh shrimp spring rolls are a classic Chinese snack, made with fresh shrimp as the main ingredient, combined with vegetables and other fillings, then wrapped in spring roll wrappers and fried. The outer skin is golden and crispy, while the filling inside is tender and juicy. The freshness of the shrimp blends perfectly with the crispness of the vegetables, creating an irresistible flavor.

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