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Zui Hui Huang (Wanyuancheng Store)

Cantonese cuisine · ⭐ 4.2

No. 9, Lane 575 Wanyuan Road, Building 9, No. 7, Gumei Subdistrict, 3rd–4th Floors

Dishes

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  Hand-Stripped Mother Bamboo Shoot Skin

  Hand-Stripped Mother Bamboo Shoot Skin is a dish made by manually peeling the outer skin of fresh bamboo shoots and then cooking it simply. The main ingredient is bamboo shoot skin, with a crisp and tender texture and a mild flavor.
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  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
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  Spicy麻翘嘴鱼 King

  Fresh perch is stir-fried with Sichuan pepper and chili, creating a spicy and numbing flavor profile.
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  Seafood Tofu Soup

  A delicate soup made with seafood and egg white, known for its smooth texture and fresh flavor.
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  Chao-style Hand-Beaten Fish Cake

  Chao-style hand-beaten fish cake is made with fresh fish meat and seasonings, then beaten by hand. It has a fresh and elastic texture, often used in soups or stir-fries.
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  Cantonese Fish Cake

  Cantonese Fish Cake is a traditional dish from Chaozhou, Guangdong, made by mixing fresh fish paste with egg white and starch, then steamed to create a delicate, chewy texture, often served with soy sauce or satay sauce.
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  White-Cut Wild Chicken

  A Cantonese cold dish made by poaching wild chicken in water, then chilling and slicing it for a tender, flavorful experience.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Boiled Deep-Sea Shrimp

  A dish featuring fresh deep-sea shrimp quickly blanched in boiling water, served with a simple soy or garlic sauce to highlight the natural flavor of the shrimp.
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  Stone Pot Beef Cubes Rice

  A savory dish featuring tender beef cubes stir-fried in a hot stone pot with rice and vegetables, delivering rich flavor and aroma.
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  Crispy Salted Herb Chicken

  A Cantonese dish featuring a whole chicken marinated with salted herbs and deep-fried until the skin is crispy and golden, with tender meat inside.
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  Scallion Oil Steamed Flathead Fish

  A dish of fresh flathead fish steamed with scallions and ginger, finished with hot scallion oil for a fragrant, tender flavor.
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  Steamed Yellow Croaker with Scallion Oil

  A delicate dish of steamed yellow croaker enhanced with fragrant scallion oil, highlighting the fish's natural freshness and subtle aroma.
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  Scallion Stir-Fried Beef

  A dish of tender beef stir-fried quickly with scallions, known for its savory flavor and fresh aroma.
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  Drunk Huai Huang's Mandarin Fish

  A Cantonese delicacy featuring fresh mandarin fish simmered in yellow wine and seasonings, resulting in tender flesh and rich aroma.
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  Tangerine Peel Red Bean Dumplings

  A sweet dessert made of glutinous rice balls filled with red bean paste and tangerine peel, offering a fragrant and soft texture.
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  Pan-fried Millet Cake with Red Bean Paste Dumplings

  Crispy pan-fried millet cake served with soft red bean paste dumplings, a delightful sweet combination.

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