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Tao Tao Ju Jia · Cantonese Home-style Restaurant (Wuyangcun Branch)

Cantonese cuisine · ⭐ 4.3

L1, Yuanbao Hotel, Xin Ma Road, Dongshan Subdistrict (Exit D, Wuyangcun Metro Station)

Dishes

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  Chilled Sweet and Sour Pork

  Ice-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
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  Cajen Cheese Sticky Rice Chicken

  Kazan Cheese Sticky Rice Chicken is an innovative dish made with sticky rice as the main ingredient, wrapped around a chicken filling and topped with Kraft cheese before baking. The chicken is tender and juicy, the sticky rice is soft and sweet, and the rich flavor of the cheese blends harmoniously, offering a unique culinary experience.
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  Stir-Fried Bok Choy in Clay Pot

  Stir-fried lettuce in a clay pot is a dish made with fresh lettuce as the main ingredient, combined with garlic and seasonings, quickly stir-fried at high heat and then simmered in a pot. The lettuce remains bright green and tender, offering a refreshing taste with rich garlic aroma.
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  Minglu Fragrant Smooth Portuguese Tart

  Minglu Fragrant Smooth Portuguese Tart is a Hong Kong-style adapted Portuguese egg tart. Main ingredients include flour, butter, eggs, milk, and granulated sugar. During preparation, flour and butter are mixed to form a pastry crust, which is then shaped in a mold. Eggs, milk, and sugar are thoroughly whisked to create an egg custard mixture, which is filtered and poured into the pastry shell. Finally, it is baked in a Minglu (open-top oven) until the surface develops caramelized spots and the pastry becomes flaky. The finished product features a crispy crust and a smooth, fragrant custard filling.
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  Century Roast Goose

  Century Roast Goose is a dish made from a whole goose, marinated, air-dried, then slow-roasted in a挂炉. The skin is crispy while the meat remains tender and juicy, using a secret sauce and roasted over fruit wood or charcoal to absorb rich aroma.
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  Red Pork Blood Sausage

  Red粉 rice sausage is a specialty snack made from glutinous rice and pig blood, mixed and stuffed into intestines, then steamed and sliced. Seasonings like salt, scallions, and ginger are added for flavor.
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  Cured Meat Dry-Scraped Rice in Clay Pot

  A traditional Cantonese dish featuring rice cooked in a clay pot with cured meats like sausage and bacon, served with a crispy bottom layer and savory flavor.
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  Crispy Pastry Pineapple Bun with Water Milk

  The Crispy Pastry Pineapple Bun with Fresh Water Milk is a baked delicacy featuring fresh water milk as the filling, combined with a crispy outer crust and sweet pineapple chunks. During preparation, water milk is mixed with an appropriate amount of sugar, then wrapped in dough, covered with a carefully prepared pastry crust, and topped with diced pineapple before being baked to a golden crisp.
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  Taotaoju Shrimp Dumplings

  Tao Tao Ju's large shrimp dumplings are wrapped in a thin, delicate wrapper made from premium starch, showcasing a semi-transparent beauty. The fresh shrimp filling is carefully selected and prepared to preserve its natural flavor, offering a chewy texture and delicious taste. Steam-cooking retains the nutrients and original flavors of the ingredients.
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  Shunde Double-Yolk Milk Pudding

  A traditional Guangdong dessert made from egg whites and whole milk, steamed slowly to create a silky texture with a delicate skin on top.
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  Pan-fried Radish Cake

  Pan-fried radish cake is a Chinese dim sum made from white radish and glutinous rice flour. Grated radish is mixed with rice flour and water, steamed into blocks, then sliced and pan-fried until golden brown on both sides, crispy outside and tender inside.

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