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Guang-style Yongji Roast Meat Restaurant (Shuian Jiayuan Branch)

粤菜 · ⭐ 3.4

No. 21, Shuian Street, Shuian Jiayuan Relocation Housing Community, Zone B

Dishes

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  Char Siu Soy Sauce Chicken Rice

  A Hong Kong-style dish featuring tender chicken marinated in soy sauce and served with sweet barbecued pork (char siu) over steamed rice.
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  Barbecue Duck Leg Rice

  A classic Cantonese dish featuring tender, marinated duck leg glazed with sweet barbecue sauce, served over steamed rice.
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  Cantonese Roast Duck Rice

  Cantonese roast duck rice is made by marinating a whole duck and roasting it in a挂炉. The skin is crispy while the meat is tender, served with rice. Key ingredients include duck, soy sauce, sugar, and five-spice powder. First, the duck is marinated, then roasted until the skin is crispy, then sliced and served over steamed rice.
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  Cantonese Boiled Chicken

  Cantonese boiled chicken is a classic Yue cuisine dish made from a whole chicken, blanched and cooled. Fresh chicken, usually Sanhuang or Qingyuan chicken, is poached until cooked through, then immediately chilled in ice water to ensure tender, firm meat. Served sliced and arranged on a plate, it's typically enjoyed with ginger-scallion oil or soy sauce for dipping.
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  Braised Soy Sauce Chicken

  A classic Cantonese dish made by marinating chicken in a special soy sauce blend and steaming it until tender, resulting in a rich, savory flavor.
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  Lamb Noodle Soup

  Lamb noodles are primarily made with lamb and noodles. The lamb is cut into pieces and stewed until tender, then seasoned with scallions, ginger, cooking wine, and other spices to remove fishy odor and enhance aroma, resulting in a rich broth. The noodles are typically hand-made or machine-made, boiled until cooked, then added to the lamb soup, garnished with cilantro or green onions.
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  Delicious Duck Leg

  The duck legs are marinated, then pan-fried until golden brown and simmered with seasonings until the meat is tender and fully absorbs the sauce.
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  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.

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