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Hui Yue Xuan Tea Restaurant (Zhongshan North Road Store)

粤菜 · ⭐ 3.6

No. 101-A, Feizhou Shidai Building, 1777 Zhongshan North Road

Dishes

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  Assorted Braised Dishes

  A mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
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  Cantonese Classic Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring rice cooked in a clay pot with preserved meats like lap cheong and cured pork, resulting in a fragrant, crispy bottom layer and savory flavors.
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  Crispy Skin Roast Duck

  A classic Chinese dish featuring a specially prepared duck roasted in an open oven until the skin is crispy and the meat tender, traditionally served with pancakes, hoisin sauce, and scallions.
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  Hong Kong Roast Meat Platter

  A classic Hong Kong dish featuring roasted goose, pork belly, barbecued pork, and suckling pig, marinated in secret sauce and oven-roasted to perfection.
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  Chaozhou Beef and Egg Stir-fry

  A Cantonese dish featuring tender beef slices stir-fried with eggs, known for its smooth texture and savory flavor.
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  Chao Shan Char Siu Sliding Egg

  Made with char siu pork and eggs, the char siu is diced and mixed with beaten eggs, then quickly stir-fried until the egg sets, resulting in a smooth, tender texture with a balanced savory-sweet flavor.
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  Steamed Freshwater Shrimp

  Steamed prawns with soy sauce is a Chinese dish made primarily with fresh river shrimp. The shrimp are washed and quickly blanched in boiling water until they turn color, then drained. It is typically served with a prepared dipping sauce made from minced ginger, sliced scallions, soy sauce, and sesame oil.
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  Quinoa Special Clay Pot Rice with Preserved Meat

  A flavorful rice dish made with quinoa and jasmine rice, topped with preserved meats and vegetables, cooked in a clay pot to create a crispy bottom layer.
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  Honey-glazed BBQ Pork Rice Bowl

  Honey-glazed char siu bao zai fan features rice with marinated char siu, greens, and egg, slow-cooked in a clay pot to form crispy rice crust. The char siu is glazed and roasted to a glossy red finish, tender and flavorful.
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  Shunde Egg Rice Noodles

  Shunde egg rice noodles is a traditional Cantonese snack, made with rice flour to form a thin sheet, filled with eggs, pork, and shrimp, then steamed and topped with sauce. The texture is smooth and the flavor is fresh.
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  Braised Chicken with Mushrooms in Clay Pot Rice

  Xianggu Hua Ji Baozi Fan is a dish primarily made with chicken and mushrooms. The chicken, after marinating, becomes tender and juicy, while the mushrooms add a unique savory aroma. This dish perfectly combines the delicious flavor of chicken with the fragrant essence of mushrooms, complemented by the distinctive rice aroma of a clay pot rice dish, leaving a lasting impression.

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