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Yue Shi Yue Shun

粤菜 · ⭐ 4.5

No. 3, Right Lane 1, Jiuzhai Avenue

Dishes

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  Cumin Roasted Rib Bones

  Rib bones marinated and roasted with cumin powder, resulting in a flavorful and aromatic dish.
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  Hometown Traditional Sour Plum Goose

  Hometown Traditional Sour Plum Goose is a classic Cantonese dish made with whole goose, sour plums, ginger, scallions, and various spices. The goose is first blanched to remove gaminess, then pan-fried until golden. It is then braised in a sauce made from sour plum paste, light and dark soy sauce, rock sugar, star anise, and cinnamon until tender. The dish has a glossy red-brown color, tender meat, and a balanced sweet-sour flavor from the plums and sugar, which cuts through the richness.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Braised Goose

  A traditional Chinese dish made by slow-cooking goose with spices and aromatics until tender and flavorful.
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  Steamed Boneless Crucian Carp

  Fresh crucian carp is deboned and steamed, resulting in tender meat with a delicate flavor enhanced by ginger, scallions, and a touch of cooking wine.
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  Steamed Mountain Stream Grass Carp with Salt and Oil

  Steamed Mountain Stream Grass Carp with Salt and Oil is a Cantonese dish that highlights the natural flavor of the ingredients. It primarily uses grass carp raised in mountain stream water, purified through 'dangling water' to remove any muddy taste. The cleaned fish is lightly salted, drizzled with peanut oil or scallion oil, and garnished with a small amount of shredded ginger. It is then quickly steamed over high heat to instantly seal in the moisture, resulting in tender and juicy flesh. The cooked fish has firm, white meat, enhanced only by salt for umami and oil for gloss, maximizing the natural sweetness of the mountain stream carp.
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  Braised Eel with Perilla

  Fresh eel is steamed with perilla leaves and seasonings, resulting in a delicate, aromatic dish.
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  Meat Patty

  Meat pie is a traditional delicacy primarily made with pork. Typically, the pork is minced and mixed with seasonings until well blended, then spread onto a flatbread and cooked by baking or pan-frying. The flatbread turns golden and crispy, while the meat filling remains tender and juicy—these two elements combine perfectly, creating an unforgettable taste.
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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Mango Beef

  A fusion dish featuring tender beef stir-fried with sweet mango, offering a balanced and refreshing flavor.
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  Steamed Razor Clams with Garlic

  A dish of fresh razor clams steamed with garlic, ginger, and seasonings, resulting in a tender and aromatic seafood delicacy.
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  Sauce-Braised Squid with Green Beans

  A stir-fried dish of squid and green beans cooked in a savory sauce, featuring tender squid and crisp beans.
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  Plum Duck

  A dish made with goose meat stewed in plum sauce, offering a rich and tangy flavor.
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  Goose Intestine Head

  A classic Sichuan dish made with fresh goose intestine head, stir-fried with chili and Sichuan peppercorns for a spicy and numbing flavor.

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