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Cantonese Roast Meats (Yunyun Avenue Branch)

粤菜 · ⭐ 3.5

Main Entrance, No. 338, Asian Games Avenue

Dishes

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  Braised Pork Skin

  A traditional Chinese dish made by slow-cooking pork skin in a seasoned broth, resulting in a tender and flavorful texture.
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  Braised Pork Ears

  Braised pig ears is a dish made by simmering pig ears in seasoned broth until tender. The ears become crisp and absorb the rich flavors of the sauce, often served as a cold appetizer or snack with drinks.
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  Roast Duck Leg

  Roast duck leg is a dish made primarily from duck legs, marinated and then roasted. The legs are seasoned with soy sauce, cooking wine, sugar, and spices, then baked until the skin is crispy and the meat tender.
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  Roast Duck Leg Rice

  Roast duck leg rice features marinated duck legs roasted to crispy skin and tender meat. Served with rice, often enhanced with duck fat or sauce. Marinated with soy sauce, sugar, and five-spice powder for rich flavor.
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  Steamed Chicken Thigh

  A classic Cantonese cold dish made with steamed chicken thighs, served chilled and seasoned with ginger and scallion sauce for a delicate, savory flavor.
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  Steamed Chicken Leg Rice

  White-cut chicken leg rice features chicken legs boiled or blanched, cooled, then sliced and served over rice. The meat retains its natural flavor, typically drizzled with a touch of soy sauce or dipping sauce, sometimes accompanied by scallions or ginger slices.
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  Salt-Baked Squab

  Salt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
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  Salt-Baked Chicken Feet

  A traditional Cantonese dish made by marinating chicken feet in salt and spices, then steaming or baking until tender and flavorful.
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  Crispy Roast Goose Rice

  Crispy roast goose served over steamed rice, a classic Cantonese dish with tender meat and crunchy skin.
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  Goose Kidney

  Goose kidney is a traditional dish made from the kidneys of geese, typically simmered or stir-fried with seasonings for a tender and flavorful result.

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