Close

Ri Chang Restaurant (Wuanmen Wangfujing U Life Center Store)

Cantonese cuisine · ⭐ 4.2

4th Floor, Wangfujing Life Center You'anmen Branch

Dishes

• 

  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
• 

  Hong Kong-Style Boiled Chinese Cabbage

  Hong Kong-style boiled Chinese cabbage is a Cantonese dish made with fresh Chinese cabbage, quickly blanched in boiling water and served with a special sauce. The dish has a fresh and tender texture with a light and crisp taste.
• 

  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.
• 

  Signature Coconut Milk Sago Fruit Salad

  Signature coconut milk sago fruit salad features sago as the base, mixed with coconut milk sauce and fresh fruits like mango, strawberry, and dragon fruit. Chill before serving. Cook sago, rinse with cold water, then mix with coconut milk and fruits.
• 

  Signature Foil-Wrapped Chicken Wings

  Chicken wings wrapped in foil, marinated with seasonings and then baked. Main ingredient is chicken wings,辅以葱姜蒜、酱油、料酒、蚝油等调料.
• 

  Flame-roasted腊味滑鸡煲仔饭

  This dish features chicken and cured meats cooked with rice in a clay pot. Chicken pieces are simmered with sausage and bacon, then slowly cooked over fire until the rice absorbs the flavors and forms a crispy crust at the bottom.
• 

  Fish-Flavored Eggplant with Chicken

  Fish-flavored eggplant stew is a dish featuring eggplant and chicken. Eggplant is fried or pan-fried until tender, then simmered with stir-fried chicken, scallions, ginger, garlic, and doubanjiang. Finally, a fish-flavor sauce (made from vinegar, sugar, soy sauce, and starch) is added to thicken the sauce and infuse the ingredients.
• 

  Crystal Shrimp Dumplings

  Crystal Shrimp Dumplings are made with fresh shrimp and pork fat, wrapped in transparent wheat starch dough and steamed. The shrimp is minced and mixed with pork fat, seasoned to create a tender and flavorful filling. The outer skin is translucent, revealing the delicious filling inside.
• 

  Hong Kong-style Dry-Fried Beef Chow Mein

  Hong Kong-style dry-fried beef rice noodles is a classic Cantonese dish made with beef slices and rice noodles, accompanied by bean sprouts, onions, green onions, and other ingredients, stir-fried quickly over high heat. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand. After heating oil in a wok, garlic is stir-fried first until fragrant, then the beef is quickly cooked until it changes color. Next, the rice noodles and vegetables are added and stir-fried together until well combined, then seasoned to taste.
• 

  Freshly Boiled Egg Drop Pork Porridge

  A savory Cantonese porridge made with fresh pork slices and century eggs, gently cooked in rice broth for a smooth, rich flavor.
• 

  Garden Mixed Salad

  Garden salad is a colorful cold dish made primarily from fresh lettuce, cherry tomatoes, cucumbers, and purple cabbage. The preparation is simple: wash and cut the vegetables, then drizzle with a specially prepared dressing and mix well. This dish preserves the original flavors of the vegetables and offers a refreshing taste.
• 

  Egg and Beef Claypot Rice

  Wok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
• 

  Preserved Meat Clay Pot Rice

  Laba rice is made by steaming rice in a clay pot with preserved meats such as lap cheong (Chinese sausage) and cured pork. The rice at the bottom forms a crispy layer of rice cake, while the fat from the preserved meats infuses into the grains, creating a rich aroma. To prepare, slice the preserved meats and place them on top of the rice, add water, cover, and simmer over low heat until cooked through. Finally, drizzle a small amount of light soy sauce to enhance the flavor.
• 

  Homemade BBQ Pork Ribs with Ginger Chicken

  A fusion dish featuring pork tenderloin and chicken, with barbecued pork marinated and grilled, and ginger chicken stewed with galangal and ginger. Both parts are seasoned for rich flavor.
• 

  Sichuan Pepper String Beans

  Hua jiao si jiao dou is a dish featuring four-corner beans as the main ingredient, seasoned with Sichuan peppercorns. The beans are washed, blanched, then stir-fried with toasted Sichuan peppercorns to infuse their numbing aroma. A small amount of salt and oil is added to preserve the natural flavor.
• 

  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
• 

  Luxury Four Treasure Boss's Claypot Rice

  Hao Heng Si Bao Di Zhu Lao pot-bellied rice dish features rice cooked with cured sausage, cured meat, egg, and fried tofu in a clay pot over low heat. The rice absorbs the rich flavors, forming a crispy bottom layer known as 'guoba'.
• 

  Braised Radish in Abalone Sauce

  Braised radish cooked in a rich abalone sauce with pork, offering a savory and tender dish.

Reviews