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Hong Kong Xingbao Teahouse (Yinzhou Wanda Branch)

Cantonese cuisine · ⭐ 3.6

Opposite Canxiaofu Restaurant, Wanda Plaza, Zhonggongmiao Subdistrict

Dishes

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  Hokkaido Shrimp and Scrambled Egg Rice

  Hokkaido Shrimp and Scrambled Egg Rice is a Japanese-style rice bowl dish. Main ingredients include shelled shrimp from Hokkaido, fresh eggs, rice, and chopped green onions. During preparation, the shrimp are quickly stir-fried, then beaten egg mixture is poured in and gently pushed over low heat until the eggs are semi-set and silky smooth. Finally, the shrimp and scrambled eggs with sauce are poured over hot steamed rice. The dish features tender, silky eggs and springy shrimp, typically seasoned with a savory sauce made from Japanese dashi and light soy sauce.
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  Barbecued Pork with Egg Fried Rice

  Char siu fried rice with rice base, topped with slightly charred char siu slices and smooth scrambled eggs. Char siu is marinated pork tenderloin or梅花肉, then roasted. Eggs are lightly seasoned with salt and sugar, stir-fried with green onions for a delicate texture.
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  Prosperity Milk Cake

  A Hong Kong-style dessert made from glutinous rice flour and milk, filled with sweet condensed milk, steamed to a soft, golden finish. Symbolizes prosperity and abundance.
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  Hong Kong Style Iced Lemon Tea

  Hong Kong-style iced lemon tea is a classic Hong Kong beverage, made with black tea as the base, fresh lemon juice and an appropriate amount of sugar for flavoring, then cooled with ice cubes.
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  Roast Duck Rice with Fire-Baked Flatbread

  A savory dish featuring tender duck meat and crispy skin served over steamed rice, enhanced with a special sauce.
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  Beef and Egg Rice

  A savory dish featuring tender beef slices and fluffy eggs served over steamed rice, known for its rich flavor and smooth texture.
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  Hundred-Sauce Chicken Feet

  Hundred Sauce Chicken Feet is a dish made primarily from chicken feet, blanched and then marinated in various sauces including doubanjiang, sweet bean sauce, garlic, ginger, and chili. It's marinated for a long time to absorb flavor. The finished dish has a bright red color and a soft, chewy texture.
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  Lady Guifei Soy Sauce Chicken Rice

  A flavorful dish of tender chicken simmered in a rich soy sauce, served over fragrant rice.
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  Gold Medal Hong Kong-Style Milk Tea

  Gold Medal Hong Kong-Style Milk Tea uses Ceylon black tea as a base, repeatedly strained through a special cotton sack to create a rich and smooth brew. It is mixed with evaporated milk and sugar, resulting in a classic silky texture and robust tea aroma. The key lies in precise control of tea strength, temperature, and milk ratio.
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  Black Pepper Beef Noodles

  A flavorful fusion dish featuring tender beef stir-fried with black pepper sauce and served over cooked instant noodles.
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  Black Bean Sauce Beef Rice Noodles

  A classic Cantonese dish featuring beef slices and rice noodles stir-fried with black bean sauce, garlic chives, and seasonings for a rich, savory flavor.
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  Heartbreaking Char Siu Rice

  Char siu rice features rice topped with marinated and roasted pork. The pork, usually from tenderloin or梅花肉, is seasoned with soy sauce, honey, oyster sauce, and five-spice powder, then grilled until crispy outside and juicy inside. White rice is typically used, sometimes lightly fried with oil for added aroma. Common side dishes include greens or a soft-boiled egg.

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