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Yue Zhi Wei Self-Service Canteen

小吃快餐 · ⭐

No. 104-1 Tinghai Road, Liuhe Town

Dishes

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  Stir-fry Pot

  A Cantonese specialty cooked in a clay pot over high heat, combining meats and vegetables with savory sauce for rich flavor.
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  Shenjing Roast Goose

  Deep 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.
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  Shenjing Roast Goose Rice

  Deep well roast goose rice features tender, crispy-skinned goose marinated and roasted in a hanging oven, served with rice and often accompanied by goose sauce or side dishes like scallion oil or plum sauce.
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  Stir-Fried Mung Bean Sprouts

  Stir-fried mung bean sprouts is a home-style vegetarian dish made by quickly stir-frying fresh sprouts. Wash and dry the sprouts, then sauté minced garlic in hot oil, add sprouts and stir quickly. Season and serve. Crisp and tender, it preserves the natural flavor of the sprouts.
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  Macao Roast Pork

  Macau roast pork is made from pork belly, marinated with soy sauce, sugar, five-spice powder, and garlic, then roasted in a hanging oven until the skin is golden and crispy while the inside remains tender with balanced fat and lean meat.
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  Steamed Egg Custard

  A delicate dish made by steaming eggs with water or broth, resulting in a smooth and tender custard.
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  Roast Meat Trio Rice

  Roast meat trio rice includes roast duck, roast pork, and barbecued pork, served with steamed white rice. Each is marinated and roasted to a crispy skin and tender, flavorful meat.
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  Black Gold Dongpo Pork

  Black Gold Dongpo Pork is an innovatively改良的 classic dish, primarily made with skin-on pork belly. The pork belly is cut into cubes, blanched, then braised over low heat for an extended period with seasonings like soy sauce, rock sugar, yellow wine, scallions, and ginger until the meat becomes tender and the color turns reddish-brown. The 'Black Gold' characteristic comes from adding natural black ingredients such as cuttlefish ink or bamboo charcoal powder during the later stages of braising, giving the finished dish a unique dark luster that contrasts sharply with the amber-colored sauce. The texture is rich but not greasy, melting in the mouth with a harmonious blend of savory and sweet flavors.

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