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Wanyuan Kitchen (Gumei Shopping Plaza Branch)

江浙菜 · ⭐ 3.8

Room 401, No. 118, Lane 1300 Longming Road

Dishes

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  Wanyuan Specialty Braised Pork

  Premium pork belly is blanched, stir-fried, then simmered slowly with soy sauce, sugar, cooking wine, and spices until tender and glossy. Features a rich sweet-salty flavor with a smooth, non-greasy texture.
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  Soul-Capturing Fish Head

  Hun Fish Head is a dish made with fresh fish head, simmered with ginger, scallion, garlic, and other seasonings. Typically using bighead carp or silver carp heads, it's pan-fried then slowly stewed in broth with fermented broad bean paste and chili to absorb the rich flavors while keeping the flesh tender.
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  Ancient Method Smoked Fish

  A traditional Chinese dish made by marinating and frying fish, then slowly smoking it with tea leaves, sugar, and spices for a fragrant, crispy texture.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Spicy Stir-Fried Organic Cauliflower

  Dry Pot Organic Cauliflower is a dish primarily made with organic cauliflower, seasoned with辅料 such as chili peppers, garlic, and ginger, and stir-fried quickly over high heat. The cauliflower is cut into small florets, blanched, then stir-fried in a dry pot with seasonings to allow the ingredients to fully absorb the flavors.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
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  Signature Garlic Pork Ribs

  Signature Garlic Bone is a dish primarily made with pork ribs. After marinating, the ribs are deep-fried until the surface becomes crispy, then stir-fried with a large amount of minced garlic to allow the garlic aroma to fully penetrate the meat. The finished dish has a golden color, tender meat, and rich garlic flavor.
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  Shanghai-style Fried Shrimp

  A classic Shanghai dish made with fresh river shrimp stir-fried in oil with garlic, ginger, and a sweet-savory sauce.
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  Pu Jing White-Cut Chicken

  A classic Cantonese cold dish made by poaching fresh chicken and serving it chilled, with a tender texture and savory flavor, typically accompanied by ginger and scallion sauce.
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  Xiang-style Stir-fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish featuring pork belly and green peppers. The pork is sliced, pan-fried to render fat, then stir-fried with green peppers, garlic, and ginger, seasoned and ready.
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  Special Beef Fried Rice

  A flavorful dish made with tender beef, eggs, and vegetables stir-fried with seasoned rice.
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  Sautéed Napa Cabbage with Pork Cracklings

  Pork lard crumbles stir-fried with Hangzhou cabbage is a home-style dish using pork lard and cabbage as main ingredients. Fry the lard until crispy, then quickly stir-fry with chopped cabbage to absorb the aroma while keeping it crisp.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Golden Sour Fish with Pickled Vegetables

  Fresh carp cooked in a golden sour broth with pickled vegetables, delivering a spicy and tangy flavor typical of Sichuan cuisine.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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