Yue E Hui · Firewood Guangdong Roast Goose Old Brand (National Exhibition Center Store)
粤菜 · ⭐ 4.3
Room 201, 2nd Floor, Building 1, Shishang Tiandi, No. 1899 Huqingping Highway
Dishes
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Handmade Shrimp CakeHandmade shrimp cakes made from fresh shrimp, eggs, starch, and a little scallion and ginger. Shrimp is minced and mixed with ingredients, shaped into round patties, then fried until golden brown on both sides. Crispy outside, tender inside, rich in flavor.
Juicy Char Siu PastryA Hong Kong-style pastry with a flaky crust and savory, juicy char siu filling.
Bamboo Shoot Shrimp Dumpling RoyalDelicate dumplings filled with fresh shrimp and tender bamboo shoots, steamed to perfection for a silky texture and rich flavor.
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.
Braised Chicken Feet in SauceSauce Emperor Steamed Chicken Feet is made primarily from chicken feet, which are carefully marinated and then steamed with a specially crafted sauce. The chicken feet are tender and soft, while the sauce is rich and flavorful, offering a complex and satisfying taste.
Golden榜 Honey Glacier EggplantA creative dish featuring fresh eggplant glazed with a secret honey sauce and cooled with glacier water, steamed and simmered for a soft, sweet flavor.
Shunde Double-Skin MilkShunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
Chef's Soup-infused Roast GooseA classic Cantonese dish featuring a succulent roast goose infused with rich soup inside, known for its crispy skin and tender meat.
Master Chef's Signature Steamed Goose with SoupA premium roasted goose dish featuring a crispy skin and tender meat, served with a rich soup infusion for enhanced flavor.
Scallion Baked Qingyuan ChickenScallion Baked Qingyuan Chicken is a Chinese dish made with Qingyuan chicken, scallions, and seasonings, then baked. The chicken is tender and juicy with a rich aroma.