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Yi He Tea · Elegant Cantonese Cuisine

特色菜 · ⭐ 4.5

No. 28 Yushan Road

Dishes

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  Tea Shrimp Dumpling Royal

  A premium dumpling made with fresh shrimp and tea, handcrafted for a delicate, flavorful bite.
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  Thousand Island Sauce Shredded Spicy White Fish

  This dish features white fish as the main ingredient, cut into fine shreds. The primary cooking method involves quickly blanching or stir-frying the fish shreds until cooked, preserving their tender texture. It is then mixed with a specially prepared Thousand Island sauce, typically made from mayonnaise, ketchup, pickles, etc. Finally, shredded chili or chili oil is added for spiciness, resulting in a sweet, sour, and mildly spicy flavor with a rich sauce aroma.
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  Sichuan Fritillary and Pear Stewed Pork Trotter

  A nourishing Cantonese soup made with pear, pork trotter, and Sichuan fritillary, known for its moistening and cough-relieving properties.
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  Premium Durian Pastry

  A premium pastry filled with creamy durian pulp and sweet jam, baked to golden crispness for a rich, indulgent treat.
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  Assorted Dim Sum Platter

  A dim sum platter typically includes various small dishes made from flour, glutinous rice flour, pork, shrimp, and vegetables, prepared by steaming, frying, or pan-frying. Common items include Xiao Long Bao, spring rolls, shaomai, and sticky rice chicken.
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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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  Lily Bulb with Scallops

  Lily Bulb with Scallops is a light and savory dish featuring fresh dried scallop adductor muscles and Lanzhou lily bulbs. The scallops are cleaned, and the lily bulbs are separated into petals and washed. The dish is typically prepared by quick stir-frying or steaming to preserve the natural flavors of the ingredients. The finished dish has a white color, with tender and springy scallops and crisp, slightly sweet lily petals, offering a distinct textural contrast.
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  Qin Dynasty Fragrant Rice

  Qin Dynasty Fragrant Rice is made with premium rice and stir-fried with ingredients like cured pork, mushrooms, and carrots for a rich aroma and savory taste.
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  Cantonese Dim Sum Platter

  A selection of Cantonese dim sum including har gow, siu mai, char siu bao, and cheung fun, steamed to perfection with fresh ingredients and delicate flavors.
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  Braised Large Yellow Croaker

  A Chinese dish made by braising fresh large yellow croaker with soy sauce, sugar, and aromatics until tender and flavorful.
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  Chinese Broccoli

  Chinese broccoli is a leafy vegetable primarily using the stem and leaves. It's typically washed, cut into segments, and blanched or stir-fried quickly to retain its crisp texture and bright green color.
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  Peanut Sprout Pork Belly Stir-fry

  A savory stir-fry featuring tender pork belly and crunchy peanut sprouts, seasoned with a light soy-based sauce.
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  Golden Garlic Pork Ribs

  Golden Garlic Bone is a dish primarily made with pork ribs. The preparation involves marinating the pork ribs to infuse flavor, then coating them with minced garlic and other seasonings before deep-frying at high temperature until golden and crispy. Finally, it is garnished with chopped green onions to enhance aroma.
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  Steamed Sea Bass with Green Sichuan Peppercorns

  A dish of fresh sea bass steamed with green Sichuan peppercorns, ginger, and scallions, resulting in tender fish with a fragrant, slightly numbing flavor.
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  Stir-fried Chicken with Prosperity

  Feng Sheng Shui Qi Lao Ji is a dish featuring a whole chicken boiled, cooled, and mixed with a special sauce or seasoning. Main ingredients include chicken, scallions, ginger, garlic, and sometimes cilantro or chili. The chicken is cooked, cooled, sliced or served whole, then drizzled or tossed with the dressing.
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  Steamed Fish Head with Yellow Pepper Sauce

  Steamed fish head with yellow pepper sauce is made from fresh fish head marinated in yellow pepper sauce and steamed. The fish head absorbs the sauce's flavor while staying tender and succulent.

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