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Wen Xing Jiu Jia · Since London 1990 (Olympic Branch)

Cantonese cuisine · ⭐ 4.5

Liyun Hotel, Building A, Bo Di Center, 3G–5th Floors

Dishes

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  Yunnan Cucumber Stir-fried with Sukiyaki Pork

  A dish featuring tender pork and fresh cucumber, stir-fried with garlic and light soy sauce for a balanced, savory flavor.
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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Da Hong Pao Milk Jelly

  A dessert made by blending Da Hong Pao tea infusion with milk and gelatin, resulting in a smooth, tea-scented jelly.
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  Mixed Seafood in Sauce

  Laozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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  Wenxing Roast Duck

  Wenxing Roast Duck features a succulent duck marinated and roasted to perfection, with crispy skin and tender meat—classic Cantonese roast duck style.
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  Wenxin Yipin Pot

  A nourishing stew featuring chicken, mushrooms, goji berries, red dates, and codonopsis, slowly simmered to perfection.
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  Bitter Melon and Pork Bone Soup with Chrysanthemum

  A nourishing soup made by slow-cooking pork and large-flowered chrysanthemum, blending floral aroma with savory richness.
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  Smoked East China Special White Pomfret

  Smoked East China Special White Pomfret is made from high-quality East China white pomfret using traditional smoking techniques. The fish meat is tender with a unique smoky aroma.
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  Stir-Fried Ningxia Cabbage Greens

  A quick stir-fry dish made with fresh Ningxia cabbage greens, lightly cooked to retain their crisp texture and natural sweetness.
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  Stir-fried Guangdong Bok Choy

  Stir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
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  Honey Glazed Pork Belly

  A Japanese dish made with pork belly glazed in a sweet honey sauce, tender and flavorful.
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  Sauce-Flavored Lean Pork Shank

  Lean pork shank braised in a savory sauce with spices, resulting in tender and flavorful meat without excess fat.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Fresh Huai Mountain, Bamboo Shoots and Australian Abalone Stir-fry

  Fresh huai mountain, bamboo shoots, and Australian abalone are stir-fried together for a light, crisp dish with a delicate seafood flavor.
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  Spicy Lobster with Mapo Style

  A spicy Sichuan-style dish featuring fresh small green lobsters stir-fried with fermented black beans, chili, and Sichuan peppercorns for a numbingly hot flavor.

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