Huyee Restaurant
地方菜 · ⭐ 4.1
Room 2-106, Ground Floor, Building 28, Xiushui South Street, No. 17 Jianguomenwai Avenue
Dishes
A Bowl of Taro Salted RiceA bowl of taro salted rice is a Chinese staple made with rice, taro, salt, and other seasonings. The rice is stir-fried with taro, resulting in a soft and savory texture.
Auntie's Seafood Fried Rice NoodlesStir-fried rice noodles with seafood, featuring shrimp, squid, clams, and aromatics like green onions, ginger, and garlic. Softened rice noodles are quickly stir-fried with fresh seafood and seasoned for a dish that retains the noodles' chewiness and seafood's tenderness.
Slow-Cooked Malay Beef Cutlet with Taro PureeBeef short ribs slow-cooked and served with smooth taro puree. Beef short ribs are marinated and gently braised until tender, while taro is steamed and mashed into a creamy puree, presented together or layered on the plate.
Handmade Sea Moss Jasmine Milk JellyHandmade sea stone flower jasmine milk pudding with sea stone flower as the main gelling agent, combined with milk and cream to form a smooth base, enhanced with jasmine tea infusion for aroma, chilled to create a silky, delicate dessert.
Sichuan-style Boiled SquidSichuan-style boiled small squid is a dish made with fresh small squid, seasoned with scallions, ginger slices, and garlic. After blanching, the squid is cooked in a pot with seasonings to absorb the flavorful broth.
Yongchun Vinegar-Marinated Sea Three CrispsYongchun Vinegar-Marinated Sea Three Crisps is a cold dish made with jellyfish, fish skin, and squid, marinated in Yongchun vinegar. It has a crisp texture and a moderate sour taste, with a unique seafood flavor.- Fuzhou Salted Duck Egg Yolk Stir-Fried Shrimp BallsFuzhou salted duck egg yolk stir-fried shrimp balls feature fresh shrimp and salted duck yolks, marinated and stir-fried together for a rich, tender taste with a creamy, sandy texture.
Quanzhou Fried Vinegar PorkQuanzhou vinegar-fried pork belly, made with pork belly as the main ingredient, marinated and then coated with fragrant vinegar before being deep-fried until golden and crispy. The finished dish has an appealing color and tender, juicy meat.
Fuyu Satay Hot PotFuyu Satay Hot Pot is a火锅 dish featuring satay sauce as the main seasoning, with ingredients like beef, seafood (such as shrimp and fish slices), tofu, and vegetables. Layer the ingredients in the pot and cook in a prepared satay broth.- Shaojiang Water Huaiao LobsterPrawn cooked with soy sauce, Huangjiu wine, ginger slices, and green onion segments, resulting in tender shrimp meat that is well-seasoned with rich, flavorful broth.
Stir-fried Yellow Beef with Sour Bamboo ShootsStir-fried beef with pickled bamboo shoots is a dish using fresh yellow beef and pickled bamboo shoots. Beef slices are marinated, and pickled bamboo shoots are cut into pieces. Heat oil in a wok, quickly stir-fry the beef until it changes color, then add the pickled bamboo shoots to blend their sour taste with the beef's aroma. Season and serve.
Minnan Taro Paste Pancake with Dongding Oolong Ice CreamA fusion dessert combining tradition and innovation. Mantian Gao is made from glutinous rice flour and taro paste, steamed to a soft, chewy texture. Dongding Oolong ice cream uses Taiwan's Dongding Oolong tea, blending creamy richness with aromatic tea notes. Together, they create layered flavors.
Black Truffle Water Bamboo RiceBlack Truffle Water Bamboo Rice is a savory rice dish made with black truffles, water bamboo, and rice. The water bamboo is sliced and stir-fried before being mixed with rice and seasoned with black truffles, offering a rich and fragrant flavor.