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Wei Miao Shun De Kitchen (Beichenhui Branch)

Cantonese cuisine · ⭐ 4.4

2nd Floor, Beichen West Road Shopping Center, Beichen West Road

Dishes

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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Guangdong Street Offal Stew

  Guangdong street beef offal is a snack featuring牛肚,牛肺,牛肠,牛筋 and other beef organs. After cleaning, the ingredients are stewed with spices like star anise, cassia bark, bay leaves, and ginger until tender and flavorful.
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  Succulent Roast Goose with Soup Dumplings

  Steamed Goose with Chencun Rice Noodles is a culinary creation that blends tradition and innovation. Tender roasted goose is filled with fragrant broth, while the skin is baked to a crispy perfection. Paired with smooth and delicate Chencun rice noodles, the noodle sheets absorb the goose's rich oils and savory aroma, enhancing the overall flavor.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Cured Meat and Spare Ribs Claypot Rice

  Braised rice with preserved meats and spare ribs is prepared by cooking rice in a clay pot with cured sausage, cured pork, and spare ribs. The rice is slowly simmered in the clay pot, allowing the fat from the preserved meats to infuse into the grains. The marinated spare ribs cook together with the rice, blending the flavors harmoniously. Finally, soy sauce or dark soy sauce is drizzled over the dish, creating a crispy, flavorful crust at the bottom.
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  Water spinach

  A dish made primarily with amaranth, typically stir-fried after washing and cutting the greens, adding garlic and ginger, and quickly cooking until tender. Can be paired with meat or tofu to maintain a crisp texture.
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  Golden Award Boneless Crucian Carp

  Golden Award-winning boneless crucian carp is made from fresh crucian carp, which is deboned and marinated with精选 seasonings to infuse flavor. During cooking, the fish meat becomes tender and melts in the mouth, while the broth becomes rich and fully showcases the freshness and delicacy of the crucian carp.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.
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  Shunde Fried Shrimp Cake

  Shunde fried shrimp cakes are made primarily with fresh shrimp, combined with starch, eggs, and a small amount of scallions and ginger for seasoning. After mixing thoroughly, the mixture is shaped into patties and pan-fried until golden brown on both sides. The finished dish has a crispy exterior and tender interior, with fresh and delicious shrimp flavor.
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  Lucky Roast Meat Combo

  A delightful combination of succulent char siu and honey-glazed roast goose, marinated in secret sauce and grilled over charcoal for rich flavor and auspicious symbolism.
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  Lucky Roasted Meat Platter

  The Prosperity Roast Meat Platter features a selection of roasted meats including Peking duck, roast goose, and barbecued pork, each meticulously prepared with unique marinating and roasting techniques to preserve the tenderness of the meat and the layered texture.

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