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InterContinental Wuhan Hotel · Yue Ge Chinese Restaurant (Qingchuan Avenue Branch)

粤菜 · ⭐ 4.8

No. 666 Qingchuan Avenue

Dishes

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  Traditional Mianyang Vegetarian Three Steamed Dishes

  Traditional Mianyang Vegetarian Three Steamed Dishes are made primarily from pumpkin, taro, and sweet potato. The ingredients are cut into pieces, layered in a steamer, and cooked over high heat. The dish has a soft, sticky texture with a naturally sweet flavor, preserving the original taste and reflecting the folk culinary style of Mianyang in Hubei Province.
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  Ice Plant Mustard Lobster Shrimp

  Fresh ice plant paired with lobster shrimp, dressed with mustard sauce, offering a crisp, slightly spicy taste and tender texture. Served raw to highlight the natural flavors and pungent aroma of mustard.
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  Braised Lotus Root

  A traditional Chinese dish made by simmering lotus root with spices and seasonings until tender and flavorful.
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  Original Soup Huangpi Boiled Three Delicacies

  Made with Huangpi's local broth, featuring fresh fish balls, meat balls, and shrimp balls simmered slowly. Clear soup with a fresh, natural flavor highlighting the ingredients' essence.
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  Kung Pao Peony Fresh Shrimp Balls

  Fresh large shrimp are marinated, coated, and deep-fried until golden and crispy, then stir-fried with roasted peanuts, dried chilies, Sichuan peppercorns, and a savory Kung Pao sauce. Crispy outside, tender inside, with a balanced sweet-sour-spicy flavor and rich aroma.
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  Cantonese BBQ Pork

  Char siu is a classic Cantonese dish. It is made with pork belly as the main ingredient, marinated and then roasted with a special char siu sauce, resulting in a bright red color and tender, juicy meat.
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  Yue-style Premium Roast Duck

  Premium Beijing duck is specially marinated and roasted in a hanging oven, resulting in a crisp golden skin and tender juicy meat. Sliced thinly using traditional method and served with sweet bean sauce and scallions for a distinctive flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Crispy Glass Pigeon Supreme

  Glass-crisp Peking duck is made from fresh squab, marinated, coated with syrup, then deep-fried until the skin becomes transparent and crispy like glass. The meat is tender and juicy, with a golden, glossy crust and rich, layered texture.
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  Bamboo Shoot Shrimp Dumpling Royal

  Delicate dumplings filled with fresh shrimp and tender bamboo shoots, steamed to perfection for a silky texture and rich flavor.
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  Cantonese Dim Sum All You Can Eat

  A selection of Cantonese dim sum dishes such as har gow, siu mai, char siu bao, and cheung fun, all steamed to perfection with fresh ingredients and delicate flavors.
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  Old Fire Fresh Soup

  A traditional Cantonese soup made with fresh ingredients slowly simmered for hours to create a rich, nourishing broth.
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  Steamed Scallops with Garlic and Vermicelli

  A dish of fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender flavor.
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  Plum-Flavored Cherry Tomatoes

  Plum-Flavored Cherry Tomatoes is a cold dish made primarily with small tomatoes, seasoned with dried plums, sugar, and a pinch of salt. After washing the small tomatoes, gently score their skins with a knife, then place them together with dried plums into a container. Add an appropriate amount of white sugar and salt, mix well, and refrigerate for several hours to allow the flavors to fully blend.
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  Spiced Braised Chicken Feet

  Spicy braised chicken feet is a dish made with chicken feet as the main ingredient, blanched and then slowly simmered in a seasoned broth until tender and flavorful. The broth typically includes spices like star anise, cassia bark, bay leaves, Sichuan peppercorns, ginger, and scallions, along with soy sauce, rock sugar, and cooking wine.
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  Spicy Crispy Yellow Beef

  Spicy crispy yellow beef uses tender slices of beef, marinated and deep-fried until golden and crunchy, then stir-fried with chili peppers and Sichuan peppercorns for a bold, aromatic flavor.
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  Fresh Flower Pepper Steamed Large Catfish

  A dish made by steaming large catfish with fresh flower pepper, resulting in tender fish and a spicy, aromatic flavor.
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  Black Gold Honey Glazed Crispy Char Siu

  Premium pork marinated in secret sauce, slow-roasted at low temperature. Crispy exterior with juicy interior. Coated with black gold honey glaze, glossy appearance, sweet and savory flavor with rich aroma.

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