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Yingwang Kitchen · Non-heritage Yellow Eel Rice (Taikang Road Branch)

Cantonese cuisine · ⭐ 4.0

3rd Floor, Haiyin Colorful Plaza, No. 1 Qiyi Road, Yuexiu District (near Haizhu Square)

Dishes

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  Eight Treasure Stewed Bitter Melon Soup

  Eight Treasure Stewed Bitter Melon Soup is mainly made with bitter melon and various ingredients such as lotus seeds, red dates, and coix seeds, simmered slowly. It has a fresh taste with a subtle sweetness and fragrance.
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  Whole Coconut Stewed Chicken

  Fresh coconut is used whole to steam chicken with medicinal ingredients, resulting in tender meat and a fragrant, sweet broth.
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  Taishan Savory Tangyuan

  Taishan Savory Tangyuan is a traditional snack from Taishan, Guangdong, made with glutinous rice dough filled with savory ingredients like shrimp, pork, and mushrooms. The dumplings are boiled and served for a soft, flavorful experience.
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  Taishan Salted Pork Zongzi

  Taishan salted pork zongzi is a traditional Cantonese rice dumpling made with glutinous rice, salted pork, salted egg yolk, and mushrooms, wrapped in bamboo leaves and steamed until tender.
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  Tai Shan Shrimp Paste Stir-fried Cauliflower

  A Cantonese home-style dish featuring fresh cauliflower stir-fried with authentic Tai Shan shrimp paste, delivering a savory and aromatic flavor.
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  Taishan Eel Rice

  Taishan eel rice features fresh eels stir-fried with rice, creating a savory dish that blends the rich flavor of eel into every grain.
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  Braised Goose

  A traditional Cantonese dish featuring tender goose meat braised in a savory sauce of soy sauce, sugar, ginger, and scallions.
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  Signature Scallion Oil Chicken

  Signature scallion oil chicken uses whole chicken, blanched or steamed and cooled, then drizzled with scallion oil made from scallions, ginger, and oil. The key flavor comes from slowly frying scallions until golden to extract aroma.
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  Pork Rib and Bitter Melon Soup

  A savory soup made with pork ribs and bitter melon, slow-cooked to perfection for a rich, comforting flavor.
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  Fruit-Grilled Pork Cutlet

  A dish featuring marinated pork cutlets glazed with fruit juice and baked until tender and flavorful.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Ying Wang Boqie Chicken

  Ying Wang Boqie Chicken is a Cantonese dish made with fresh chicken, boiled, cooled, and sliced, served with a special dipping sauce. The chicken is tender and juicy, with a refreshing taste, making it a classic in Cantonese cuisine.
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  Scallion Oil Chicken

  A Chinese dish featuring tender chicken slices served with a fragrant sauce made from scallions and hot oil.
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  Sweet Soy Sauce Yellow Croaker

  A Chinese dish featuring fresh yellow croaker fish pan-fried with a savory-sweet soy sauce glaze, often garnished with ginger and garlic.
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  Golden Eel Rice

  A savory dish featuring tender eel cooked with rice and aromatic spices, creating a rich and flavorful meal.
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  Sweet Pineapple Pork

  Sweet and sour pork is a dish made with pork, marinated and deep-fried until golden, then stir-fried with pineapple, green and red peppers. A sweet and sour sauce (made from ketchup, sugar, vinegar, starch, and water) is added to coat the meat.

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