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Yuanyi Xiang Shifu

粤菜 · ⭐ 3.8

No. 3, Youai South Road; 2nd Floor, Comprehensive Building

Dishes

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  Salted Pepper Sea Shrimp

  Salted pepper shrimp is a dish made with fresh shrimp. The shrimp are cleaned, deveined, and marinated in wine and salt, then lightly coated in starch. Fried in hot oil until golden and crispy, they are drained. In another pan, sauté garlic and ginger, add salted pepper powder, stir well, then quickly toss with the fried shrimp to evenly coat.
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  Salted Pepper Squid

  Black pepper squid is a dish made with fresh squid, sliced and marinated with wine and ginger to remove fishy odor, then coated in starch or flour and deep-fried until crispy outside and tender inside. It's stir-fried with salted black pepper and minced garlic, scallions, and ginger for rich flavor. Golden in color, it's crunchy and fragrant.
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  Stir-Fried Squid with Special Flavor

  Fresh squid stir-fried with vegetables and spices, delivering a savory and aromatic dish.
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  Pork Lard Crumbs Stir-fried with Seasonal Vegetables

  A home-style dish featuring crispy pork lard crumbs stir-fried with fresh seasonal vegetables for a savory, aromatic flavor.
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  Pearl Salted Water Angle

  A Cantonese dim sum dish made of glutinous rice flour and wheat starch dough, filled with shrimp and pork, deep-fried until golden and crispy, resembling pearls in shape and texture.
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  Cantonese Shrimp Dumplings (Royal)

  Cantonese shrimp dumplings made with fresh shrimp, pork, and wheat starch dough, steamed to perfection for a delicate, translucent wrapper and succulent filling.
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  Sweet and Sour Pineapple Fish

  A classic Chinese dish made with fresh carp, deep-fried and coated in a sweet and sour sauce, garnished with pine nuts for a crunchy texture.
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  Sour Egg Stir-fry

  A simple and flavorful dish made by stir-frying eggs with vinegar and seasonings, resulting in a tender and tangy texture.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle roll is a dish made primarily from fresh shrimp and red rice flour. Shrimp is minced and mixed with red rice flour, then stuffed into sausage casings and steamed. Sliced and served without excessive seasoning to highlight the natural flavors of the ingredients.

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