Yu Yi Fang · Layered Boneless Fish Porridge Hot Pot · 20-Year-Old Shunde Cuisine (Qian Deng Hu Branch)
粤菜 · ⭐ 4.2
1st Floor, Banquet Center, Bolili Hotel, Chengzhi Building, No. 6 Haiwu Road
Dishes
Sea Urchin and Tripe SaladA refreshing salad combining sea urchin and tripe, dressed in a light savory sauce for a delicate balance of flavors.
Layered Boneless FishLayered boneless fish made from fresh fish meat, sliced thinly after removing bones, stacked, marinated with seasonings, then steamed. The dish features distinct layers and a delicate texture, typically enhanced with scallions, ginger, and garlic.
Layered Boneless Fish in Sea Bass Sauce per CattyLayered boneless fish with sea bass sauce is a dish made with boneless fish slices and sea bass sauce. The fish slices are layered and steamed with a special sauce, resulting in a tender texture and rich sauce flavor.- Fried Fish Bones with Salted Egg YolkA crispy fried dish made with fish bones and salted egg yolk, known for its savory and rich flavor.
Signature Three-Thread Fried Rice NoodlesA classic stir-fried rice noodle dish featuring shredded carrots, ham, and greens, seasoned with garlic for a savory, satisfying flavor.
Salted Fish BonesSichuan salt and pepper fish bones is a dish featuring fish bones as the main ingredient. After cleaning and marinating, the bones are deep-fried until crispy, then stir-fried with Sichuan pepper, salt, scallions, ginger, and garlic. The result is crispy on the outside and tender inside with rich aroma.
No-Rice Porridge Hot PotA hot pot featuring a rice-free porridge broth, served with fresh meats, seafood, and vegetables for dipping and cooking.
Steamed Fish Rib with Bell Pepper SauceSteamed fish rib with bell pepper sauce, made from fish rib and bell pepper paste. Tender texture with rich sauce flavor and a hint of spiciness.
Octopus SashimiFresh octopus sliced and served raw, typically with soy sauce and wasabi for a delicate, savory taste.
Steamed Pork Belly with Fermented Black BeansA Cantonese dish featuring pork belly steamed with fermented black beans, garlic, and ginger, resulting in tender, flavorful meat with a rich umami taste.
Shunde Fish Skin SaladShunde fish skin salad is a Cantonese cold dish made with fresh fish skin, blanched or boiled, then mixed with garlic, coriander, chili oil, soy sauce, and vinegar for a crisp texture.
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.
Pan-fried Squid CakesPan-fried squid cakes made from fresh squid, minced pork, scallions, ginger, and seasonings. Squid is chopped and mixed with pork, then combined with starch and spices, shaped into patties, and pan-fried until golden brown on both sides—crispy outside, tender inside.
Fish Intestine Fried EggA Chinese home-style dish made with fish intestines and eggs, stir-fried until golden and tender, offering a savory and delicate flavor.
Fresh Shrimp DumplingsFresh shrimp paste is a dish made primarily from fresh shrimp. The shrimp are finely processed, minced into a paste, and then mixed with an appropriate amount of starch and egg white until well blended. It is then shaped and gently slid into boiling water to cook. The finished shrimp paste has a bright color, a smooth and tender texture with a satisfying chewiness, making it a common accompaniment for hot pot or soups.