{"id":117834,"date":"2025-01-06T16:50:10","date_gmt":"2025-01-06T08:50:10","guid":{"rendered":"https:\/\/js.test\/?p=117834"},"modified":"2025-01-06T16:50:10","modified_gmt":"2025-01-06T08:50:10","slug":"ser-wong-fun-tasty-food-and-soup-other-than-snake","status":"publish","type":"citadela-item","link":"https:\/\/jonathansin.com\/en\/item\/ser-wong-fun-tasty-food-and-soup-other-than-snake\/","title":{"rendered":"\u4e2d\u74b0\u300a\u86c7\u738b\u82ac\u300b\u61f7\u820a\u5c0f\u83dc\u548c\u71c9\u6e6f\uff0c\u86c7\u7fb9\u4ee5\u5916\u7684\u7f8e\u98df"},"content":{"rendered":"<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895795774_6c2f827a8e_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117850\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895795774_6c2f827a8e_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Every year, as autumn and winter set in, I\u2019m sure to come here several times to enjoy snake dishes and claypot rice. Whilst Snake King Fan\u2019s \u2018Grand Historian\u2019s Five-Snake Soup\u2019 is certainly famous, their nostalgic small dishes and stewed soups are also outstanding. Consequently, the restaurant is often bustling even outside the snake-eating season, attracting many celebrities and food connoisseurs such as Tsai Lan. Every time I dine here, I leave with a full stomach and a sense of satisfaction. Tonight, a group of food connoisseurs gathered here, and the selection of dishes we ordered was particularly extensive.<\/p>\n<p><!--more--><\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Stewed Water Duck with Coconut, Sea Bamboo, Yuzhu and Fish Maw\u2019<\/span><\/h3>\n<hr \/>\n<div id='gallery-1' class='gallery galleryid-117834 gallery-columns-3 gallery-size-large'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679282377_fc2255c6fd_z-1.jpg'><img decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679282377_fc2255c6fd_z-1.jpg\" class=\"attachment-large size-large\" alt=\"30679282377_fc2255c6fd_z\" srcset=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679282377_fc2255c6fd_z-1.jpg 640w, https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679282377_fc2255c6fd_z-1-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895802864_74d96539e7_z-1.jpg'><img decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895802864_74d96539e7_z-1.jpg\" class=\"attachment-large size-large\" alt=\"44895802864_74d96539e7_z\" srcset=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895802864_74d96539e7_z-1.jpg 640w, https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895802864_74d96539e7_z-1-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620326591_0c70e2ec2f_z-1.jpg'><img decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620326591_0c70e2ec2f_z-1.jpg\" class=\"attachment-large size-large\" alt=\"45620326591_0c70e2ec2f_z\" srcset=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620326591_0c70e2ec2f_z-1.jpg 640w, https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620326591_0c70e2ec2f_z-1-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>The fish maw soup, generously portioned and cooked to perfection, nourishes the body and enhances the complexion, making it another highlight of the menu. The water duck is not greasy; simmered briefly with slices of ginger, it is free of any gamey odour. The fish maw is sourced from high-quality male croaker, rich in collagen and with a subtle hint of coconut.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">*Jade Sash and Pear Blossom*<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706781795_a912b1828f_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117840\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706781795_a912b1828f_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>We usually order the Crispy Taro and Duck as a starter, but we\u2019ve had it so often that it\u2019s become a bit monotonous, and we\u2019d also ordered another dish, \u2018Braised Pork Belly with Taro in a Clay Pot\u2019, so this time we opted for \u2018Jade Belt with Pear Fragrance\u2019\u2014made with scallops, prawn paste and pear\u2014instead. Although it is a common, time-honoured dish, not everyone can achieve the high standard set by \u2018She Wang Fen\u2019. Furthermore, to enhance the fruity aroma, a slice of Hami melon was added, introducing a subtle twist to the traditional recipe.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Braised Pork Belly with Taro in a Clay Pot\u2019<\/span><\/h3>\n<hr \/>\n<div id='gallery-2' class='gallery galleryid-117834 gallery-columns-3 gallery-size-large'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706786425_d992f8c28e_z-1.jpg'><img decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706786425_d992f8c28e_z-1.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706786425_d992f8c28e_z-1.jpg 640w, https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44706786425_d992f8c28e_z-1-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45569745212_6120fc38e9_z-1.jpg'><img decoding=\"async\" width=\"640\" height=\"480\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45569745212_6120fc38e9_z-1.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45569745212_6120fc38e9_z-1.jpg 640w, https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45569745212_6120fc38e9_z-1-300x225.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>&nbsp;<\/p>\n<p>This is a traditional Hakka dish that requires a lot of time and effort, involving marinating, braising and steaming. The braised pork is tender and melt-in-the-mouth, whilst the taro is braised until soft and tender, absorbing the fat from the pork and blending seamlessly with the seasoned sauce \u2013 it makes for a delicious yet indulgent accompaniment to rice!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Qiaotouzi Ginger-Braised Lemon Pigeon\u2019<\/span><\/h3>\n<p>&nbsp;<\/p>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/31748065858_920ea97b37_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117841\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/31748065858_920ea97b37_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>This dish isn\u2019t very common, and it was my first time trying it. Judging by its appearance alone, you might think it\u2019s just an ordinary plate of lemon chicken, but it\u2019s actually braised pigeon cooked with diced young ginger, enhanced with a touch of salted lemon and fresh lemon for flavour. with a sweet-and-sour flavour and a hint of savoury saltiness that is both appetising and tantalising; the pigeon meat is also wonderfully tender and succulent. In fact, She Wangfen often uses young ginger in her dishes, and she always executes them to perfection.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Steamed Grouper with Sichuan Pepper and Fermented Bean Paste Sauce\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620361281_77e7be7b0f_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117846\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620361281_77e7be7b0f_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Another rare dish: the knuckle of the grouper is particularly meaty and is rarely used in steamed or boiled dishes. This dish fully demonstrates the chef\u2019s superb mastery of heat control; the fish is cooked to perfection, with a fresh, sweet and tender texture, completely free of any fishy odour. The thick grouper skin is slightly fatty; its texture is soft yet firm, and when enjoyed with a dash of Sichuan pepper and fermented black bean sauce, it is fragrant, spicy and full of flavour.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018The Mischievous Old Man\u2019s Steamed Crab Pot\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/43802680470_44e77dd21b_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117845\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/43802680470_44e77dd21b_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>\u2018Mianweng\u2019 is a relatively traditional cooking technique in Cantonese cuisine. A mianweng sauce\u2014made from minced meat, salted egg yolks, eggs, and, in this version, pieces of deep-fried dough\u2014is poured over pieces of flower crab and then steamed in a clay pot. The umami of the crab meat blends perfectly with the egg-based Mianweng sauce; not only is the crab meat delicious, but the savoury egg sauce is simply superb served with rice! It\u2019s a dish that really took me by surprise.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Clay Pot Rice with Preserved Meats\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/31748095628_4ca20f52b8_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117848\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/31748095628_4ca20f52b8_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Aside from snake soup, the cured meat claypot rice is another must-try dish at \u2018She Wang Fen\u2019 in winter. The highlight is their homemade pork intestine, which is rich, fragrant and succulent; they\u2019ve also mastered the art of cooking the claypot rice to perfection, so you can enjoy the crispy, caramelised rice crust at the bottom \u2013 it\u2019s truly delicious.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Tea-Smoked Chicken\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679311347_90ae3e4fcb_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117847\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/30679311347_90ae3e4fcb_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>I seem to recall having the most delicious tea-smoked chicken at a Chinese restaurant in a hotel in Tsim Sha Tsui; the one here is also very good. It has a rich tea flavour and is a generous portion, making it ideal for sharing amongst a group. The only slight drawback is that some of the chicken pieces are cut a little too finely; the knife skills could do with some improvement.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Spicy Stir-fried Clams\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620344091_a922d18a0e_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117842\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/45620344091_a922d18a0e_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>The clams were fresh, plump and had a lovely wok-fried flavour, but compared to the other dishes, they weren\u2019t particularly impressive.<\/p>\n<hr \/>\n<h3><span style=\"color: #0000ff;\">\u2018Vanilla-Infused Mung Bean Paste\u2019<\/span><\/h3>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895859824_b7f02c74ea_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117849\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895859824_b7f02c74ea_z.jpg\" alt=\"\" width=\"640\" height=\"480\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Don\u2019t assume this is just a standard complimentary dessert served after a meal; the mung bean pur\u00e9e here is prepared with great care. As well as being soft, velvety and smooth, its true essence lies in the rich, fruity aroma of aged tangerine peel. Even if you\u2019re not a fan of mung bean pur\u00e9e, I\u2019d recommend trying the red bean pur\u00e9e at your own expense, as it\u2019s also very popular\u2014it\u2019s best to book in advance.<\/p>\n<hr \/>\n<p><a href=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895798734_ffe3cccf10_z.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-117836\" src=\"https:\/\/jonathansin.com\/wp-content\/uploads\/2018\/10\/44895798734_ffe3cccf10_z.jpg\" alt=\"\" width=\"480\" height=\"640\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>She Wang Fen does not take bookings. It tends to be busier on Thursday and Friday evenings and on public holidays, and is particularly popular in the autumn and winter months. We recommend visiting after 8 pm on weekdays, when it is less crowded.<\/p>\n<hr \/>\n<blockquote><p><span style=\"color: #ff6600;\">Address: Ground Floor, 30 Gok Lin Street, Central<\/span><br \/>\n<span style=\"color: #ff6600;\">Transport: MTR Sheung Wan Station, Exit E1; approximately an 8-minute walk<\/span><br \/>\n<span style=\"color: #ff6600;\">Telephone number: 852-25431032<\/span><br \/>\n<span style=\"color: #ff6600;\">Opening hours: Monday to Sunday, 11:00 \u2013 22:30<\/span><\/p><\/blockquote>","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u6bcf\u5e74\u8e0f\u5165\u79cb\u51ac\u6211\u5fc5\u6703\u4f86\u9019\u88cf\u6578\u6b21\u5403\u86c7\u548c\u7172\u4ed4\u98ef\uff0c\u86c7\u738b\u82ac\u7684\u300c\u592a\u53f2\u4e94\u86c7\u7fb9\u300d\u56fa\u7136\u51fa\u540d\uff0c\u4ed6\u5011\u505a\u7684\u61f7\u820a\u5c0f\u83dc\u3001\u71c9\u6e6f [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":117839,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","citadela-item-category":[],"citadela-item-location":[140],"class_list":["post-117834","citadela-item","type-citadela-item","status-publish","has-post-thumbnail","hentry","citadela-item-location-hong-kong"],"_links":{"self":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/citadela-item\/117834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/citadela-item"}],"about":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/types\/citadela-item"}],"author":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/comments?post=117834"}],"version-history":[{"count":0,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/citadela-item\/117834\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media\/117839"}],"wp:attachment":[{"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/media?parent=117834"}],"wp:term":[{"taxonomy":"citadela-item-category","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/citadela-item-category?post=117834"},{"taxonomy":"citadela-item-location","embeddable":true,"href":"https:\/\/jonathansin.com\/en\/wp-json\/wp\/v2\/citadela-item-location?post=117834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}