Yue Xi Dao Li
粤菜 · ⭐ 4.1
No. 30 Fuli Road
Dishes
Thai SquidFresh squid stir-fried with Thai herbs and spices, offering a tangy and spicy flavor.
Hong Kong-style Sweet and Sour PorkA classic Hong Kong dish made with pork coated in starch, deep-fried and stir-fried in a sweet and sour sauce of tomato ketchup, sugar, and vinegar.
White-Cut Fan Chicken from ZhanjiangA Cantonese classic dish featuring fresh fan chicken poached and chilled to retain tenderness, served with ginger-scallion sauce for a naturally savory taste.
Amber Beef CubesA Chinese dish made with beef cubes stir-fried in a sweet and sour sauce, garnished with vegetables and served with a glossy amber glaze.
Pressure-cooked PigeonA home-style dish made by steaming young pigeon in an electric rice cooker with seasonings like ginger, scallions, and cooking wine, resulting in tender meat and rich aroma.
Shallot-Flavored Pork TrotterA Cantonese cold dish made with boiled pork trotter served chilled and seasoned with shallots, garlic, and scallions for a fresh, savory taste.
Steamed Fresh SquidSteamed fresh squid is a dish made with fresh squid, quickly blanched in boiling water until it changes color, then drained. Served with a prepared dipping sauce to preserve its tender texture.
Cheese Vermicelli Baked Boston LobsterFresh Boston lobster meat is combined with cheese and vermicelli, then baked to create a crispy outer layer and tender, rich inner flavor.
Steamed Mud Crabs with Garlic and VermicelliA dish of fresh mud crabs steamed with garlic and vermicelli, offering a delicate and savory flavor.
Steamed Seafood Platter with Garlic and VermicelliFresh shrimp, scallops, and squid are steamed with garlic sauce and vermicelli noodles, resulting in a tender and aromatic dish.
Golden Hair Head BunA dish made with pork head meat, shredded carrots, and green peppers, wrapped in thin dough and steamed for a savory, soft texture.
Golden Roast Suckling PigGolden Roast Suckling Pig is a dish featuring young pig as the main ingredient, typically 8-10 kg in weight. After marinating and air-drying, it's roasted over fruit wood or charcoal, resulting in a crispy skin, tender meat, and a glossy red color.