Close

Wan Xiong Club · Private Kitchen

特色菜 · ⭐ 4.4

No. 12, Yejin Road

Dishes

• 

  Ancient-style Garlic-Scented Rocket Squid

  Fresh rocket squid is marinated using traditional methods, then stir-fried with garlic, ginger, and a specially blended sauce. Tender and chewy in texture, with rich garlic aroma and balanced savory flavor.
• 

  Ancient-Style Abalone Braised Pork

  A classic dish featuring braised pork belly and abalone, slow-cooked in a rich savory sauce.
• 

  Signature Amber Young Pigeon

  Selected young pigeons marinated, air-dried, then slowly roasted in amber syrup. Crispy golden skin with tender, juicy meat, sweet with a rich aroma, uniquely flavorful.
• 

  Sichuan-style Fresh Chili Water-Blanched Bighead Carp

  A Sichuan dish made with bighead carp blanched quickly and stir-fried with fresh chili, ginger, and garlic. The fish is tender, with a bold spicy aroma characteristic of Sichuan cuisine.
• 

  Shanghai-style Ginger-Flavored Poached Chicken

  A classic Cantonese dish featuring poached chicken served with a fragrant ginger sauce, known for its tender texture and subtle flavor.
• 

  Zhangshu Bay Pepper Stir-Fried Wagyu

  Stir-fried with Zhangshu bay pepper and wagyu beef, this dish combines the spicy freshness of the pepper with the tender, juicy wagyu for a rich, aromatic flavor.
• 

  Oil-Poured Sesame Guizhou Fish

  A dish featuring fresh Guizhou fish, seasoned with sesame and aromatics, finished with a hot oil pour to enhance flavor and aroma.
• 

  Oil-braised Golden Crab with Rice Cake

  Fresh golden crab is stir-fried with rice cake using oil-braising technique. The crab meat is tender, the rice cake soft and glutinous, with a rich, savory-sweet sauce.
• 

  Crispy Pork Belly with Tender Meat

  Crispy Pork Belly with Tender Meat is a delicacy made by marinating pork belly slices, coating them in batter, and deep-frying until golden brown. The dish features a crunchy exterior and juicy interior, often served with a savory sauce.
• 

  Private Recipe Mapo Braised Lobster

  Fresh lobster tails are stir-fried with fermented bean paste, Sichuan peppercorns, and chili, then simmered in broth to absorb the rich, spicy, and savory flavors. The meat becomes tender and full of flavor.
• 

  Old Jar Pickled Chili Crispy Fish Intestine

  Fresh fish intestines are marinated with old jar pickled chili, ginger, and garlic, then fried to achieve a crispy exterior and tender interior. The dish offers a tangy, spicy, and savory flavor profile typical of Sichuan cuisine.
• 

  Assorted Sashimi Platter

  The mixed sashimi platter features a variety of raw seafood, including salmon, tuna, sea scallops, sweet shrimp, and squid. The ingredients are fresh, sliced neatly, and beautifully arranged. During preparation, the seafood is deodorized and cut into thin slices or small pieces, then served directly without any heating.
• 

  Fengfan Sauce Baked Giant Prawn

  Giant prawns marinated in Fengfan sauce and baked, with slightly crispy skin and tender, chewy flesh. Main ingredients are giant prawns and specially blended Fengfan sauce, prepared using baking method, highlighting the natural seafood flavor combined with rich sauce aroma.

Reviews