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Hang Wei Tang (Shui La Fan · Zao Yuan Dian)

小吃快餐 · ⭐ 4.2

Unit 08, Basement Level, Building 9, No. 3 Zao Yuan Lane Courtyard

Dishes

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  Cantonese腊肠 Bento Rice

  Bamboo rice with Cantonese sausage features rice topped with sliced腊肠 and greens, slowly cooked in a clay pot. The sausage fat infuses the rice, making each grain distinct and fragrant, enhanced by soy sauce and ginger.
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  Authentic Roast Goose

  Authentic roast goose is made from whole geese, marinated, inflated, and roasted in a挂炉. Fresh premium geese are seasoned with soy sauce, five-spice powder, garlic, fermented tofu, then processed to puff the skin tight. Slow-roasted over fruitwood charcoal until golden crispy outside and tender juicy inside.
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  Roast Duck Rice

  Roast duck rice is a dish primarily made with roasted duck and rice. The roast duck is carefully cooked to achieve a crispy skin and tender meat, with an aromatic flavor. The rice absorbs the delicious juices from the duck, resulting in a fragrant and sticky texture. During preparation, the roast duck is sliced and served together with steaming hot rice, and can be accompanied by garnishes such as scallion strips or cucumber according to personal taste.
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  Roast Goose with Barbecue Pork Rice

  Roast goose and barbecued pork rice is a Cantonese-style main dish featuring succulent roast goose and sweet, glossy barbecued pork, both served over steamed rice.
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  Roast Goose with Steamed Chicken Rice

  Roast goose and poached chicken rice is a Cantonese-style main dish featuring roast goose and poached chicken served with rice. The goose is marinated and roasted until crispy-skinned and tender, while the chicken is boiled, cooled, and sliced to retain its natural flavor. Both are enjoyed with soy sauce or ginger-scallion dipping sauce alongside rice.
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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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  Steamed Green Vegetables

  Steamed baby bok choy is a Chinese dish featuring fresh baby bok choy. The greens are quickly blanched in boiling water, drained, and arranged on a plate. A small amount of soy sauce or dark soy is typically drizzled on top, with optional garlic or ginger for added flavor.
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  Salt-Baked Torn Chicken

  Salt-baked shredded chicken is a dish made with chicken, using whole chicken or thigh meat, marinated and then baked in salt. The cooked chicken is torn into strips, mixed with salt and spices to absorb flavor and saltiness, resulting in a tender and uniquely flavored dish.
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  Mung Bean Dessert Soup

  Mung bean sweet soup is primarily made with mung beans, which are soaked and then cooked, followed by the addition of rock sugar or white granulated sugar for flavoring. It is simmered until the mung beans become soft and the broth thickens. No additional ingredients are typically added during preparation, preserving the natural flavor of the mung beans.
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  Cured Sausage and Beef Brisket Claypot Rice

  Lap cheung beef stew rice is based on rice, with beef and lap cheung braised together. Beef chunks and lap cheung are slow-cooked in a clay pot with soy sauce and cooking wine, allowing flavors to blend. The rice absorbs the broth, forming a crispy bottom layer known as 'guoba'.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.

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