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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

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  One-Step Buddha Jumps Over the Wall

  A classic Fujian dish made with premium ingredients like abalone, sea cucumber, shark fin, scallop, and more, slowly stewed to create a rich, nourishing broth.
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  Fengcheng Beef Noodles

  Fengcheng beef noodle dish features finely sliced beef mixed with rice noodles, seasoned with chili oil and green onions for a savory, slightly spicy flavor.
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  Ham and Mandarin Fish Steamed with Yellow Rice Wine

  Cod fillets layered with ham and steamed in yellow rice wine, resulting in a tender fish infused with savory ham and aromatic wine flavor.
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  Private Special Duck

  A delicately seasoned duck dish made with slow-cooked, tender meat and a secret sauce for rich flavor.
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  Braised Pork Ribs

  Braised 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.
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  Honeydew Black Pepper Australian Wagyu Beef

  Premium Australian Wagyu beef is seared and served with sweet honeydew melon, seasoned with black pepper for a rich, savory flavor.
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  Bifengtang Tiger Shrimp

  A Cantonese dish featuring large shrimp stir-fried with garlic, chili, and breadcrumbs, resulting in a crispy exterior and tender interior.
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  Mango Wagyu

  Tender wagyu beef paired with fresh mango, gently cooked and glazed with a mango sauce for a rich, savory-sweet flavor.
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  Fragrant Sauce Betel Nut Duck

  Fragrant 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.
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  Chicken Mushroom and Fresh Abalone Bake

  A luxurious dish featuring chicken mushroom and fresh abalone, baked to perfection for a rich, savory flavor.
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  Prosperity Fish Head King

  Hongyun 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.

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