Yongfu Grand Hotel
地方菜 · ⭐ 3.8
No. 63 Cuozhen Road
Dishes
Cold-Mixed Northeast Black Wood EarA refreshing cold dish made with Northeast black wood ear mushrooms, blanched and tossed in a dressing of garlic, vinegar, soy sauce, sesame oil, and chili oil for a crisp, tangy flavor.
Big Plate Pork SlicesA classic Chinese home-style dish featuring tender pork slices stir-fried with vegetables like bell peppers, served in a large plate for family sharing.
Skillfully Pounded CucumberA refreshing cold dish made by pounding fresh cucumbers and mixing with garlic, vinegar, salt, sugar, and sesame oil for a crisp and tangy flavor.
Peel and Butterfly PrawnA Cantonese dish featuring peeled and butterfly-cut fresh prawns, stir-fried with garlic and ginger for a savory, aromatic flavor.
Yongfu Braised BeefYongfu Braised Beef features tender beef brisket slowly simmered in a secret-spiced broth for rich flavor and aroma.
Yongfu Tribute GooseA traditional dish made from premium goose meat, slow-cooked with spices and a secret sauce, resulting in tender, flavorful meat.
Spicy Sauce Tossed Shredded EggplantShredded eggplant tossed in a spicy sauce, featuring garlic and cilantro for a refreshing, tangy flavor.
Braised FlatfishBraised flatfish is a Chinese dish using flatfish as the main ingredient. After cleaning, the fish is marinated with rice wine and ginger to remove fishy smell, then pan-fried until slightly golden on both sides. Add soy sauce, sugar, scallions, ginger and water, then simmer slowly until the sauce thickens and the fish is well-seasoned.
Fava Bean and Pickled Mustard Greens Stir-Fry with PorkFava beans and pickled mustard greens stir-fried with pork, offering a savory and slightly tangy flavor.
Goose HeadGoose head is a dish made from the goose's head, cleaned, blanched, then stewed or braised with seasonings like scallions, ginger, and cooking wine.