Yi Shun Private Kitchen · Courtyard Restaurant
特色菜 · ⭐ 4.3
4th Floor, Building 3, Laimeng Metropolis Commercial Building, Diezihu Avenue (above SF Express)

Dishes
One-Step Buddha Jumps Over the WallA classic Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, scallop, and more, slowly stewed to create a rich, nourishing broth.
Fengcheng Beef NoodlesFengcheng beef noodle dish features finely sliced beef mixed with rice noodles, seasoned with chili oil and green onions for a savory, slightly spicy flavor.
Ham and Mandarin Fish Steamed with Yellow Rice WineCod fillets layered with ham and steamed in yellow rice wine, resulting in a tender fish infused with savory ham and aromatic wine flavor.
Private Special DuckA delicately seasoned duck dish made with slow-cooked, tender meat and a secret sauce for rich flavor.
Braised Pork RibsBraised pork ribs is a classic Chinese dish made with pork ribs as the main ingredient, marinated and then braised with caramelized sugar. It has a bright red color, tender texture, and rich sauce, making it beloved by diners.
Honeydew Black Pepper Australian Wagyu BeefPremium Australian Wagyu beef is seared and served with sweet honeydew melon, seasoned with black pepper for a rich, savory flavor.
Bifengtang Tiger ShrimpA Cantonese dish featuring large shrimp stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender interior.
Mango WagyuTender wagyu beef paired with fresh mango, gently cooked and glazed with a mango sauce for a rich, savory-sweet flavor.
Fragrant Sauce Betel Nut DuckFragrant Sauce Betel Nut Duck features duck meat braised with a special aromatic sauce and betel nuts, resulting in tender, flavorful meat with a unique betel aroma.
Chicken Mushroom and Fresh Abalone BakeA luxurious dish featuring chicken mushroom and fresh abalone, baked to perfection for a rich, savory flavor.
Prosperity Fish Head KingHongyun Fish Head King features fresh fish head with tofu, mushrooms, and ginger, slow-cooked in broth. The fish head is first pan-fried, then simmered in rich stock for tender meat and flavorful soup.