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Chaohuangji Cantonese Cuisine (Chengdu Mingyue Hotel)

粤菜 · ⭐ 4.5

No. 55 Yongfeng Road, Wuhou District (near Yongfeng Overpass; behind Mingyue Hotel)

Dishes

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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Fruit Sweet and Sour Pork

  Fruit sweet and sour pork is a dish made with pork as the main ingredient. The pork is cut into pieces, coated in starch, and deep-fried until golden. It is then stir-fried with pineapple, green pepper, and red pepper. Seasonings typically include ketchup, sugar, vinegar, and a pinch of salt for a tangy-sweet flavor.
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  Fruit and Shrimp Sweet and Sour Pork

  This dish features shrimp and fruit (such as pineapple or apple) with sweet and sour pork. The pork is marinated, fried, then stir-fried with fruit and a tangy sauce for a balanced, refreshing flavor.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Crispy Beef Short Ribs

  Crispy beef short ribs made by marinating tender beef ribs and deep-frying until the skin is golden and crunchy while the inside remains juicy.
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  Braised Abalone with Golden Pumpkin and Lotus Leaf

  A refined Cantonese dish featuring fresh abalone, golden pumpkin, and lotus leaf, steamed and baked to create a rich, savory flavor.
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  Steamed Miyagi Oysters with Garlic

  Oysters are washed, mixed with garlic, and steamed. The garlic's aroma is enhanced by heat, blending with the oyster's freshness to create a unique flavor.
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  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.
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  Braised Abalone with Tangerine Peel and Soy Sauce

  Braised abalone with tangerine peel and soy sauce, a classic Cantonese dish highlighting the umami-rich flavor of abalone enhanced by aromatic citrus and savory soy.
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  Pan-Fried Dumplings

  Pan-fried dumplings are a popular Chinese dish where filled dough pockets are seared in a pan until golden, then steamed to perfection for a crispy bottom and tender filling.
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  Caviar-Marinated Abalone

  Marinated abalone with premium caviar, delicately cooked in a blend of yellow wine and broth for a rich, savory flavor.

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