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Sun City Hotel & Restaurant (Nanwu Road Branch)

Northeastern Chinese cuisine · ⭐ 4.8

No. 218, Nanwu Ma Lu, Maluwan Subdistrict (Exit D1, Nanwu Ma Lu Station, Line 4 Metro)

Dishes

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  Signature Stone Pot Steamed Cicada Larvae

  Signature Stone Pot Steamed Cicada Larvae is a specialty dish made with cicada larvae, cooked quickly in a stone pot at high temperature. The cicada larvae are crispy on the outside and tender inside, with a unique texture and delicious taste.
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  Signature Secret-Recipe Bone-in Rib

  Signature braised pork bone sticks use pork bones as the main ingredient, blanched and simmered with various spices to release collagen, resulting in tender, flavorful meat. Seasoned with soy sauce, cooking wine, ginger, and scallions, slow-cooked for hours to create a rich broth.
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  Signature Sour Pork Ribs

  Spicy sour pork ribs is a dish made primarily with pork ribs and pickled cabbage. After blanching, the ribs are stewed with pickled cabbage to make them tender and flavorful, with a rich sour aroma. Ginger slices and scallions are typically added to remove fishy smell and enhance fragrance.
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  Oil-Fried Sugar Cake

  A traditional Chinese pastry made with flour, sugar, and oil, layered and baked to create a crispy exterior and sweet filling.
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  Har Gow

  Har Gow is a classic Cantonese dim sum dish made with translucent dumpling wrappers filled with fresh shrimp, known for its delicate texture and savory flavor.
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  Nourishing Pigeon

  A nourishing dish made with young pigeon and medicinal herbs like goji berries and astragalus, known for its health benefits and rich flavor.
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  Cantonese Roasted Beef

  A Cantonese dish featuring tender beef marinated and slow-grilled over charcoal, known for its savory flavor and smoky aroma.
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  Stir-fried Ma Jiagou Celery

  A cold dish made from Ma Jiagou celery, quickly mixed with garlic and chili oil for a crisp, fragrant taste.
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  Smoked and Braised Pork Chop

  A Chinese dish made by marinating pork chops, then smoking and braising them until tender and flavorful.
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  Marinated Live Shrimp

  A cold dish made by marinating live shrimp in a special seasoned brine, preserving their tender texture and rich flavor.
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  Shredded Chinese Cabbage with Vermicelli

  Shredded Chinese cabbage with vermicelli is a Chinese cold dish made mainly from shredded Chinese cabbage and vermicelli. The main ingredients include cabbage, vermicelli, and seasonings, with a fresh and light taste, suitable for summer consumption.
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  Chinese Cabbage Dumplings

  Chinese cabbage dumplings are made with fresh cabbage and pork, hand-folded into delicate wrappers and boiled until tender, offering a savory and refreshing taste.
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  Steamed Spare Ribs with Fermented Black Beans

  Stewed pork ribs with fermented black beans, garlic, and ginger, steamed to tender perfection with rich bean flavor.
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  Spicy Crawfish

  A spicy Sichuan-style dish made with fresh crawfish, stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbingly hot flavor.
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  Bridge Pork Chop

  A dish featuring marinated pork chops fried until golden and served with vegetables and hot broth, allowing the meat to absorb flavor when briefly cooked in the soup.
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  Snowy Bean Paste

  Xue Mian Dou Sha is a dessert made primarily from red bean paste, egg whites, and sugar. First, the red bean paste is shaped into balls, then egg whites are whipped and mixed with starch and flour to form a foam batter. Next, the red bean paste balls are coated in the foam batter and deep-fried in oil heated to medium temperature until golden brown. Finally, sugar is sprinkled on top.

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