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Wenge Yuan Cantonese Delicacies (Macao Road Branch)

特色菜 · ⭐ 4.2

No. 168 Aomen Road, Yichuan Road Subdistrict (intersection of Aomen Road and Changhua Road)

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Fanhua Chicken Pot

  Fresh chicken with seasonal vegetables, slow-cooked in a clay pot with a secret sauce, resulting in tender meat and rich broth.
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  Stir-Fried Fish Head Pot

  A Cantonese dish featuring fresh fish head stir-fried in a clay pot with ginger, garlic, and fermented black beans, delivering rich aroma and tender texture.
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  Old Pigeon Soup with Tuckahoe and Five-Finger Mulberry

  A nourishing soup made with old pigeon, tuckahoe, and five-finger mulberry, slow-cooked to enhance flavor and health benefits.
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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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  Signature Pigeon

  Signature squab pigeon features tender young pigeons marinated and deep-fried until crispy outside and juicy inside. Served with secret sauce or plain to highlight its natural flavor.
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  Wen Ge Yuan Stir-Fry Supreme

  A classic Chinese stir-fry featuring chicken, shrimp, bell peppers, carrots, and wood ear mushrooms, quickly cooked to retain freshness and flavor.
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  Macao Fried Rice

  A flavorful fried rice dish from Macau, made with leftover rice, eggs, ham, shrimp, peas, and carrots, stir-fried to perfection.
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  Stir-Fried Noodles

  Stir-fried noodles is a dish primarily made with noodles, vegetables, meat, or seafood. The preparation involves cooking the noodles to half-done, then removing them and stir-frying them in a wok with vegetables, meat, or seafood, along with seasonings, until the noodles and ingredients are fully blended, resulting in a fragrant and flavorful dish.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Spicy Pepper Beef in Clay Pot

  A Sichuan-style dish featuring tender beef cubes simmered in a clay pot with spicy pepper and aromatic seasonings, delivering a bold, numbingly spicy flavor.
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  Steamed Shrimp with Garlic

  A dish of peeled and deveined shrimp steamed with garlic, ginger, and seasonings, resulting in tender, flavorful seafood.
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  Shrimp Paste with Bok Choy Hearts

  A Chinese dish made by stir-frying bok choy hearts with shrimp paste, resulting in a savory and aromatic side dish.
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  Sour Cabbage Stir-fried Intestine Heads

  A Sichuan dish made by stir-frying pork intestines with sour cabbage, offering a tangy and spicy flavor.
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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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