Ming Yue Wan Seafood Cantonese Cuisine (Konggang Fuyue Li Branch)
粤菜 · ⭐ 4.7
Units 109–110, Level 1, Building A2, Fudi Huoli Plaza, No. 55, Zhonghuan East Road
Dishes
Almond and Lily Bulb Stir-Fried Sweet BeansAlmond and Lily Bulb Stir-Fried Sweet Beans is a Chinese home-style dish made with almonds, lily bulbs, and sweet beans, stir-fried quickly. It has a crispy texture with a sweet and fresh taste.
Blueberry Liver SaladBlueberry Liver Salad is a cold dish made with pork liver, fresh blueberries, and vegetables. The pork liver is blanched and sliced, then mixed with blueberries, lettuce, and seasonings.
Stewed Fish Head in Clay PotA Cantonese dish featuring fresh fish head stewed in a clay pot with ginger, garlic, and fermented black beans, resulting in tender fish and rich broth.
Shenjing Roast GooseDeep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Sautéed Wagyu RiceSautéed Wagyu Rice features high-quality wagyu beef, combined with rice and other ingredients, cooked by stir-frying to highlight the tender texture of the wagyu.
Cured Meat Clay Pot RiceLaba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
HuaDiao Braised PorkA Chinese dish featuring pork belly slow-cooked in a blend of Shaoxing wine, soy sauce, and sugar, resulting in tender, flavorful meat with rich aroma.
Sour Pork with PineappleSucculent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
Blueberry Foie GrasBlueberry liver pâté is a fusion dish featuring foie gras and blueberries. The foie gras is marinated and pan-seared to perfection, while blueberries are used in the sauce or as garnish. Served with toasted bread or dessert base, it highlights the richness of foie gras and the freshness of blueberries.
Bean Paste Yellow CroakerA Chinese dish featuring fresh yellow croaker fish cooked with fermented soybean paste, resulting in a savory and aromatic flavor.
Prawn in Batter Fried with GarlicPrawn in the Breeze Bay style is a dish made with fresh sea shrimp as the main ingredient. The shrimp are deep-fried until crispy, then stir-fried with garlic, chili, onion, and other seasonings. A small amount of light soy sauce, sugar, and starch is typically added during preparation to make the shrimp meat crispy on the outside and tender on the inside, with a rich aroma.
Golden Shrimp BallsGolden shrimp balls are made by mashing fresh shrimp into paste, mixing with seasonings, coating with egg white and starch, frying until set, then wrapping with thin carrot or potato strips and frying again until golden and crispy.
Shunde Fish SashimiShunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.