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Tai Shi Workshop (Wanjia Plaza Branch)

小吃快餐 · ⭐ 4.1

Unit 3-1, South Side, 1st Floor, Wanjia Shopping Plaza, No. 5166 Yunfeng North Road

Dishes

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  Five-color Braised Pork Rice

  A flavorful rice dish featuring five-colored vegetables and slow-braised pork, served over steamed rice for a balanced and colorful meal.
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  Double Lotus Braised Pork Rice

  A savory dish featuring braised pork and lotus root served over steamed rice, known for its rich flavor and tender texture.
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  Taiwanese Stinky Tofu

  Fermented tofu deep-fried to crispy perfection, served with a spicy sauce—iconic Taiwanese street food.
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  Staff Meal Pumpkin Porridge

  Staff Meal Pumpkin Porridge is a simple and homely congee dish, primarily made with pumpkin, rice, and water. After peeling and deseeding the pumpkin, it is cut into small pieces and cooked together with washed rice in a pot with sufficient water. The mixture is brought to a boil over high heat, then simmered over low heat until the rice grains bloom and the pumpkin softens and blends into the porridge, resulting in a thick and smooth texture. The finished product has a golden color and a dense, creamy mouthfeel with the natural sweetness of pumpkin.
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  Staff Meal Boiled Chinese Cabbage

  Staff Meal Boiled Chinese Cabbage is a simple and quick home-style dish. The main ingredient is Chinese cabbage (also known as Napa cabbage or wombok). The cabbage is washed, cut into large pieces or hand-torn into slices, then quickly blanched in boiling water until cooked but still crisp and tender. It is drained and typically served with a simple dipping sauce, such as soy sauce, minced garlic, sesame oil, or chili oil. The dish highlights the natural sweetness and crisp texture of the cabbage, requiring no complex cooking techniques, making it a common and convenient dish in canteens or households.
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  Tomato Cartilage Rice Noodles

  Tomato Cartilage Rice Noodles is a soup noodle dish. Main ingredients include pork cartilage, fresh tomatoes, rice noodles, and a small amount of green vegetables. During preparation, the pork cartilage is first blanched and then stewed until tender. Tomatoes are chopped and stir-fried to form a thick soup base. Cooked rice noodles are placed in a bowl, topped with the stewed cartilage and tomato soup, and finally garnished with blanched green vegetables. The finished dish has a reddish soup color, tender cartilage, and smooth rice noodles.
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  Chinese Cabbage Stew

  A hearty dish made with Chinese cabbage, meat, and mushrooms simmered in a savory broth, commonly served with rice.
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  Crispy Fried Chicken

  Salted crispy chicken is primarily made by marinating pieces of chicken breast or thigh meat, then coating them with a crunchy outer layer such as starch or breadcrumbs before frying until golden and crispy.
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  Braised Beef Noodles with Egg Breakfast

  Braised Beef Noodles with Egg Breakfast is a dish primarily consisting of noodles, beef, and eggs. The main preparation method involves cutting beef into chunks and braising it with soy sauce, sugar, and spices until tender and flavorful. Noodles are cooked separately. The cooked noodles are placed in a bowl, topped with the braised beef and its sauce, and accompanied by a boiled egg (often a marinated or hard-boiled egg). A small amount of green vegetables is usually added as garnish. This is a nutritionally balanced breakfast option providing ample protein and carbohydrates.
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  Green Sichuan Pepper Chicken Leg Rice Noodles

  Green Sichuan Pepper Chicken Leg Rice Noodles is a dish featuring rice noodles as the staple, paired with chicken leg meat and green Sichuan pepper as the main seasoning. Key ingredients include rice noodles, boneless chicken leg meat, fresh green Sichuan peppercorns, ginger, garlic, and scallions. The basic preparation method involves marinating and stir-frying the chicken pieces with green peppercorns, ginger, and garlic until fragrant, then simmering in broth. Rice noodles are cooked separately, placed in a bowl, and topped with the prepared peppery chicken leg broth. The dish highlights the fresh, numbing aroma of green Sichuan pepper and the tenderness of the chicken.
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  Green Sichuan Pepper Chicken Leg Noodles

  Green Sichuan Pepper Chicken Leg Noodles is a noodle dish featuring chicken leg meat and noodles. Main ingredients include boneless chicken leg meat, fresh or dried green Sichuan pepper, noodles (typically hand-pulled or wide noodles), ginger, garlic, and scallions. The basic preparation involves marinating the chicken leg pieces or whole deboned leg, then pan-frying or deep-frying until golden. In a separate pot, green Sichuan pepper, ginger, and garlic are stir-fried until fragrant, then combined with broth to create a soup base. Cooked noodles are placed in a bowl, topped with the prepared chicken leg, and finally covered with the hot green Sichuan pepper soup. The dish highlights the fragrant, numbing flavor of green Sichuan pepper and the tenderness of the chicken leg.
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  Chicken Thigh

  Chicken thigh meat marinated and cooked by pan-frying, grilling, or stewing. Main ingredient is chicken thigh, with seasonings like soy sauce, cooking wine, and ginger to enhance flavor.

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