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Wangji Seafood Restaurant · Old Harbor Taste

Cantonese cuisine · ⭐ 4.6

No. 101 Jiefang South Road

Dishes

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  Socks Milk Tea

  Socks milk tea, based on black tea, is repeatedly poured through a specially designed filter to allow the tea liquor to fully interact with air, bringing out the rich aroma of the tea leaves. Finally, milk or non-dairy creamer is added to create a smooth and silky texture, delivering the classic Hong Kong-style milk tea flavor.
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  Sour Pineapple Pork

  Sizzling pork with pineapple is a dish featuring marinated pork tenderloin fried until golden and stir-fried with pineapple chunks. The sweet and sour sauce is made from tomato ketchup, sugar, vinegar, and a touch of starch.
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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 onions, resulting in a rich, savory flavor.
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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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  Chef's Handcrafted Stone Cauliflower Tofu with Seafood Stew

  Made with stone orchid, soft tofu, and assorted fresh seafood, slowly stewed. The delicate nourishing flavor of stone orchid blends with the smooth texture of tofu and the freshness of seafood, offering a rich, refreshing, and slightly sweet aftertaste.
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  Signature Bird's Nest Chicken Soup

  A rich and nourishing soup made with premium bird's nest and chicken, slow-cooked to perfection for a silky texture and deep flavor.
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  Satay Seafood Pot

  A flavorful Thai dish featuring fresh seafood simmered in a rich satay sauce with coconut milk and aromatic spices.
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  Braised Snakehead Fish in Oil

  Oil-marinated snakehead fish is made with snakehead fish as the main ingredient. After marinating, it is deep-fried in hot oil until golden and crispy, then served with a specially prepared sauce, delivering a rich and aromatic flavor.
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  Sea Cucumber with Nan Shan Radish

  A dish featuring sea cucumber and Nan Shan radish, gently braised to blend flavors and textures.
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  Hong Kong Village Pot Belly

  A traditional Cantonese dish made by layering ingredients like pork, chicken, fish cake, radish, bamboo shoot, and dried scallop in a large pot and slow-cooked for rich flavor.
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  Spicy Wine-Boiled Snail

  Fresh abalone is simmered with chili and yellow wine, allowing the aroma and spiciness to penetrate the meat, resulting in a tender and layered flavor.
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  Hot Bridge Eastern Star Grouper

  Over-the-bridge Dongxing sea bass is a dish featuring fresh Dongxing sea bass sliced thin, served with broth, vegetables, and seasonings. The broth is boiled first, then the fish slices are briefly cooked in it to keep the meat tender. Common accompaniments include bean sprouts, wood ear mushrooms, and carrots, finished with hot broth for the 'over the bridge' effect.
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  Cilantro Pineapple Beef Salad

  A refreshing cold salad featuring tender beef, fresh pineapple, and cilantro, dressed in a sweet-sour sauce.
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  Steamed Grouper with Yellow Pepper Sauce

  Mainly made from grouper fish, combined with yellow pepper sauce and steamed. The fish meat is tender, the sauce rich, with a fresh and slightly spicy taste.
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  龙虾伊面

  龙虾伊面是一道以新鲜龙虾和伊面为主要食材的菜肴。龙虾经处理后与葱姜蒜等调料爆炒，再加入高汤或酱油调味，最后将煮熟的伊面拌入锅中翻炒均匀，使面条充分吸收龙虾的鲜香。

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