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Imperial Dynasty Seafood Restaurant (Wanlian Shopping Center Branch)

小吃快餐 · ⭐ 3.6

Wanlian Plaza, Wanshou Road, 2nd Floor

Dishes

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  Five Willow Fried Egg with Sweet and Sour Ribs

  A fusion dish featuring crispy fried eggs paired with sweet and sour pork ribs, garnished with julienned vegetables resembling 'five willows'.
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  Large Plate Lemon Pickled Fish

  Large Plate Lemon Pickled Fish is a dish that combines the flavors of Sichuan pickled fish with lemon. Main ingredients include fresh fish fillets (commonly black fish or grass carp), Sichuan pickled mustard greens, fresh lemon, pickled chili peppers, dried chili peppers, Sichuan peppercorns, ginger, and garlic. The basic method involves first simmering fish bones to make a broth, then stir-frying the pickled greens and chili peppers before combining with the fish broth to develop flavor. Finally, fish fillets are added and poached until tender. Before serving, hot oil is poured over to release the aroma of the chili peppers and peppercorns, and lemon slices or juice are added for a fresh, citrusy acidity. The resulting dish has a tangy and spicy broth, tender fish, and a refreshing lemon fragrance.
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  Coconut Stewed Black Chicken Soup

  A nourishing soup made by slow-cooking black chicken with coconut, resulting in a delicate and refreshing flavor.
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  Pork Tripe and Tofu Skin Stew

  A traditional Cantonese stew featuring pork tripe and tofu skin, slow-cooked with ginger and goji berries for a rich, savory flavor.
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  White Cut Fragrant Chicken

  White Cut Fragrant Chicken is a classic Cantonese dish made primarily with a whole fresh chicken. The chicken is first scalded in boiling water to tighten the skin, then simmered gently in clear broth or water until just cooked. It is immediately plunged into ice water or cold chicken broth to make the skin crisp and firm. The chicken is then chopped and served, typically with a dipping sauce of ginger-scallion paste or sand ginger soy sauce. The dish features golden, smooth, and crisp skin with tender, juicy meat, highlighting the natural flavor and fragrance of the chicken.
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  Imperial Roast Goose Emperor

  Imperial Roast Goose Emperor is a classic Cantonese dish, primarily made with high-quality black-bellied geese. The goose is prepared through marinating, inflating, scalding the skin, air-drying, and then roasted over an open fire. The finished dish features a crispy, glossy, reddish-brown skin and tender, juicy meat. It is typically served with plum sauce or roast goose gravy.
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  Trendy Bamboo Basket Shredded Chicken

  Fresh chicken is slow-cooked in a secret braising sauce, then shredded by hand and mixed with cucumber, cilantro, and a special dressing for a refreshing, savory dish.
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  Cheese Vermicelli Baked Shrimp

  A fusion dish featuring cooked vermicelli noodles and fresh shrimp, mixed with cheese sauce and baked until golden and crispy.
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  Lotus Root with Pork Shank

  A dish featuring pork shank and lotus root, slow-cooked to infuse the bone marrow into the tender lotus root, resulting in a rich, savory flavor.
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  Sauce-Braised Intestine

  A Sichuan dish made by stir-frying pig intestines with fermented bean paste and spices, resulting in a rich, spicy flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Shunde Large Goose

  A traditional Cantonese dish from Shunde, featuring tender goose meat braised in a savory sauce until richly flavored and glossy.
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  Braised Tofu with Abalone Sauce

  A nutritious dish made by slow-cooking soft tofu with abalone sauce, mushrooms, and goji berries for a rich, savory flavor.
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  Abalone Sauce养生 Black Tofu

  A nutritious dish made with black tofu simmered in abalone sauce, offering a rich, savory flavor and health benefits.
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  Carp

  A common freshwater fish with tender flesh, often steamed, braised, or used in soups. Simple preparation with ginger and scallions preserves its natural flavor.

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