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Wei Dao Private Banquet

Cantonese cuisine · ⭐ 4.1

Shops FC104A, FC104-2, and FC104-3, Fochenli No. 1, Lingnan Tiandi Commercial Center, Tiandi Road

Dishes

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  Clear Soup Bok Choy

  A dish featuring fresh bok choy simmered in clear broth, highlighting the vegetable's tenderness and the soup's delicate flavor.
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  Traditional Dry-Fried Beef Rice Noodles

  Traditional dry-fried beef rice noodles is a Chinese stir-fry dish featuring sliced beef and rice noodles as the main ingredients, accompanied by bean sprouts, onions, and green onions. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand to soften them. Heat oil in a wok, sauté minced garlic until fragrant, then quickly stir-fry the beef until it changes color. Add the rice noodles and vegetables, stir everything together, and season to taste.
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  Signature Mushroom Bun

  A savory dish featuring fresh mushrooms wrapped in soft dough and steamed to perfection.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Steamed Wenchang Chicken

  White-cut Wenchang chicken is a traditional dish made primarily from Wenchang chicken, steamed until fully cooked, then sliced and served on a plate with a specially prepared sauce.
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  Salt-Baked Shrimp

  Salt-baked shrimp is a dish made with fresh shrimp, marinated with salt and spices, then cooked by heating salt grains in a pot. The high temperature of the salt cooks the shrimp while infusing flavor, preserving its tender texture.
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  Braised Tilefish in Clay Pot

  Fresh turbot is cleaned, then simmered in a clay pot with ginger slices and scallions, using water or broth and low heat until tender and flavorful.
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  Innovative Mushroom Bun

  A savory dumpling filled with fresh mushrooms and pork, steamed to perfection for a tender and flavorful bite.
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  Fresh Fruit Crispy Sweet and Sour Pork

  Fresh Fruit Crispy Sweet and Sour Pork is an innovative dish that combines traditional sweet and sour pork with the sugar-pulling technique. Main ingredients include pork tenderloin, pineapple, strawberries, kiwi, and other fresh fruits. The pork is cut into cubes, coated in a starch batter, and deep-fried until golden and crispy. A syrup is separately cooked to the sugar-pulling stage, then the fried pork and diced fresh fruits are quickly tossed in the syrup until evenly coated with glistening sugar threads. The dish features a golden appearance, crispy exterior and tender interior of the pork, juicy sweetness from the fruits, and long, stretchy sugar strands, offering a rich texture and a balanced sweet-and-sour flavor.
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  Eel Rice

  Eel rice is a Chinese dish made by stir-frying eels and serving them over steamed rice, resulting in a savory and aromatic meal.
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  Black Truffle Fresh Abalone Tea-Smoked Pork

  Fresh abalone and black truffle are slow-cooked with tea-smoked pork belly, creating a rich aroma and tender texture. The tea flavor infuses the meat while the truffle adds depth and the abalone offers a silky bite.

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