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Zhe Ji (Wangfujing Branch)

Cantonese cuisine · ⭐ 4.3

4th Floor, Wangfujing, Jingjiang East Road

Dishes

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  Five Joy Dumplings

  A traditional Chinese dim sum made with pork, dried mushrooms, shrimp, cured sausage, and egg, wrapped in thin dough and steamed. The wrapper is soft, the filling rich and savory with a subtle salty and five-spice flavor.
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  Stir-fried Snowflake Beef with Beijing Green Onion

  Snowflake beef stir-fried quickly with Beijing green onion over high heat, resulting in tender meat and aromatic flavor.
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  Stir-Fried Roman Lettuce with Shrimp Paste

  A Cantonese-inspired dish featuring fresh romaine lettuce stir-fried with shrimp paste over high heat, delivering a savory, slightly spicy flavor and crisp texture.
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  Stir-fried Yellow Beef with 'Ji' Technique

  A Cantonese dish featuring tender yellow beef stir-fried quickly in a clay pot with garlic, ginger, and onions, delivering a rich, savory flavor.
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  Cantonese Golden Roast Duck

  A classic Cantonese dish made with premium duck, marinated, air-dried, and roasted to perfection—crispy skin, tender meat, and rich aroma.
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  Signature Stir-fried Intestines

  A Cantonese dish featuring stir-fried pig intestines with garlic, ginger, and onions, cooked rapidly in a clay pot for intense aroma and tender texture.
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  Braised Pork Ribs Claypot Rice

  Stewed spare ribs with rice is cooked slowly in a clay pot, allowing the rice to absorb the rich flavor of the pork ribs. Seasoned with soy sauce and ginger, it forms a crispy crust at the bottom—delicious and authentic.
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  Macau Horse Mackerel Fragrant Eggplant Stew

  A savory stew featuring eggplant and horse mackerel, seasoned with garlic, ginger, and fermented bean paste, slow-cooked to perfection.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  顺德干蒸排骨

  顺德干蒸排骨是一道以猪小排为主要食材的粤菜，将排骨用生抽、蚝油、糖、姜蒜等调料腌制后，放入蒸锅中隔水蒸熟，使肉质软嫩入味。
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  Hong Kong Soy Sauce Chicken

  Hong Kong soy sauce chicken is a Cantonese dish made by marinating chicken in soy sauce, sugar, ginger slices, and green onions, then steaming it slowly to keep the meat tender and flavorful.
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  Fish-flavored Eggplant Baozi Rice

  Fish-flavored eggplant baozai rice uses eggplant and rice as main ingredients. Eggplant strips are stir-fried and mixed with a fish-flavor sauce (made from soy sauce, vinegar, sugar, garlic, ginger, scallion, and chili), then cooked together in a clay pot to infuse the rice with the eggplant's aroma.
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  Butter Baked Seafood

  Fresh seafood such as shrimp, crab, and shellfish are marinated, topped with butter, and baked in an oven. The dish features a rich aroma and tender texture, with the creamy butter flavor perfectly blending with the natural freshness of seafood.

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