Wang Meixin Restaurant (Xiqiao Thousand Years of Sentiment Branch)
Cantonese cuisine · ⭐ 4.0
Opposite No. 6, Yanjiang Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Opposite No. 6, Yanjiang Road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Three-Cup Intestines, Scallop, Signature Roast Goose.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Fo Shan
- Category: Cantonese cuisine
- Rating: 4.0
- Address: Opposite No. 6, Yanjiang Road
- Popular dishes: Three-Cup Intestines, Scallop, Signature Roast Goose, Wang Mei Xin Signature Roast Goose Rice, Crystal Chicken
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Dishes
Three-Cup IntestinesThree-cup intestine is a dish featuring pork intestines as the main ingredient, simmered with rice wine, soy sauce, and sesame oil to make the intestines flavorful and tender. Garlic, ginger, and holy basil are typically added for enhanced aroma.
ScallopScallops are a dish primarily made with fresh scallops, typically cleaned and cooked directly. Common methods include steaming, pan-frying, or stir-frying. Add ginger slices and green onions to remove fishy odor, and optionally enhance flavor with garlic, soy sauce, or other seasonings.
Signature Roast GooseOur signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
Wang Mei Xin Signature Roast Goose RiceA classic Cantonese dish featuring succulent roast goose slices served over fragrant rice, known for its crispy skin and rich flavor.
Crystal ChickenCrystal chicken is a dish made primarily with chicken, starch, and egg white. Chicken slices are marinated, coated in a mixture of egg white and starch, then steamed to form a transparent gel-like texture with a smooth, tender taste.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Tengjiao ShrimpFresh shrimp stir-fried with Sichuan pepper, offering a fragrant, slightly numbing and spicy flavor.
Honey Pepper RibsHoney Pepper Ribs is a dish made with pork ribs marinated in honey and chili, then grilled to perfection—crispy on the outside, tender inside, with a sweet-spicy flavor.
Soy Sauce Chicken FeetChicken feet braised in soy sauce, tender and flavorful with a rich umami taste.
Signature Boiled ChickenA cold dish featuring tender chicken poached in a secret broth and tossed with a special sauce, known for its rich flavor and refreshing texture.
Fried Millet CakeA traditional Chinese snack made from millet, mixed with glutinous rice flour and water, then pan-fried until golden and crispy on the outside, soft and sweet inside.
Lemongrass Baked EelFresh eel is marinated with lemongrass and other seasonings, then baked to perfection—tender, flavorful, and aromatic.
Fish Leaping Over the Dragon GateFish Leaping Over the Dragon Gate is a dish featuring a whole fish, typically grass carp or common carp. The fish is scored on both sides, marinated, and steamed. After steaming, hot oil and sauce are poured over it, then garnished with scallions, ginger, and cilantro to resemble a leaping fish, symbolizing good fortune.