Yue Xiao Nian · Shun Duk Cai ( Zhong Guan Cun • Bei Da Dian )
粤菜 · ⭐ 4.6
Room 301, 3rd Floor, No. 5 Zhongguancun Street, Haidian Street (2A)
Dishes
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Scallop and Shrimp CongeeClam and shrimp rice porridge is made by cooking clams and fresh shrimp with rice as the base. The clams are soaked beforehand, and the fresh shrimp are deveined and peeled. They are then added to the rice along with water and simmered until the rice grains are soft and the porridge thickens. Salt is added to taste at the end.
Handmade Fresh Shrimp Spring RollsHandmade fresh shrimp spring rolls are made by wrapping fresh shrimp, vegetable strips, and seasonings in thin spring roll wrappers, then deep-fried until golden and crispy. Key ingredients include fresh shrimp, lettuce, carrots, vermicelli noodles, and more. The filling is evenly placed inside the wrappers, sealed, and fried in hot oil.
Hand-pounded fish balls with loofahHandcrafted fish tofu is made from fish meat, which is manually pounded into fish paste and then shaped into fish tofu. The loofah is peeled and sliced, then cooked together with the fish tofu. The broth is light and delicate, preserving the natural sweetness of the loofah and the tender freshness of the fish tofu.
Braised Sea Bass with Puning Bean PasteAfter cleaning the sea bass, marinate it with Puning bean sauce, ginger slices, green onion segments, and other seasonings, then bake it in a pot until fully cooked, allowing the fish meat to absorb the aroma of the bean sauce.
Steam-cooked boneless crucian carpSteam-baked boneless crucian carp is made with fresh crucian carp. After removing the bones, it is marinated with ingredients such as ginger slices and scallions, then steamed until fully cooked to maintain tender fish meat. The preparation process uses minimal seasonings to highlight the natural flavor of the ingredients.
Steam-cooked Zhanjiang ChickenSteam-baked Zhanjiang chicken is a dish primarily made with Zhanjiang chicken, prepared by steaming. The meat of Zhanjiang chicken is tender and fresh, retaining its original flavor after steaming, and paired with a specially crafted seasoning to create a unique taste.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Three Ways Tiger GrouperTiger grouper three ways is a dish centered around tiger grouper fish, typically divided into three parts: the head is used for stewing, the flesh is sliced for steaming or sashimi, and the bones are fried or used in soups. The preparation emphasizes fresh ingredients to highlight the fish's freshness and layered flavors.
Cured Meat Clay Pot RiceLaba 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.
Shunde Tofu PotShunde Tofu Pot is a Cantonese dish made with soft tofu, pork, and mushrooms, cooked in a broth. It has a fresh taste, tender tofu, and rich soup.