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Yang Mei Yuan Grand Banquet Hall

广西菜 · ⭐ 3.8

No. 237, Xinyang Road

Dishes

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  Eight Treasures Soup

  An exquisite traditional Chinese medicinal soup made with eight precious ingredients, slow-cooked to perfection for rich flavor and nourishment.
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  Dry-Fried Beef Rice Noodles

  Dry-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.
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  Yang Meiyuan Shrimp Dumplings

  Yang Meiyuan Shrimp Dumplings feature fresh shrimp and pork filling wrapped in translucent dumpling skins, steamed to perfection for a delicate, savory bite.
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  Sea Shrimp Fish Head Pork Shank Congee

  A rich and flavorful congee made with sea shrimp, fish head, pork shank, and rice, slow-cooked to perfection for a savory, nourishing dish.
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  Sweet Wine Fish

  A Chinese dish made by stewing fresh fish in sweet wine with ginger and scallions, resulting in tender fish with a rich, sweet aroma.
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  Sweet Vinegar Pork Trotter with Ginger

  A traditional Cantonese dish made with pork trotters, ginger, and sweet vinegar, slow-cooked until tender and flavorful.
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  Snail and Duck Foot Stew

  A Cantonese specialty featuring snails and duck feet simmered with ginger, garlic, and chili for a rich, savory flavor.
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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 Duck in White Sauce

  A classic Cantonese cold dish made by boiling duck until tender, then cooling and slicing it. The meat is tender and flavorful, served without sauce to highlight its natural taste.
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  Steamed Water East Mustard Greens

  A Cantonese dish featuring fresh water east mustard greens briefly blanched in boiling water and dressed with soy sauce, highlighting the vegetable's natural flavor and crisp texture.

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