Yue Master Cantonese Hot Pot
火锅 · ⭐ 4.4
Maoye Center, opposite Sports Road, Yingpan Subdistrict
Dishes
Three-Yellow ChickenSanhuang chicken is a dish primarily made with chicken, using a breed with yellow feathers, beak, and legs. After slaughter, it's typically steamed or blanched to preserve its natural flavor.
Wuzhi Mao Tao Triple Yellow Chicken PotA hearty pot dish featuring tender triple yellow chicken and fragrant Wuzhi peach, simmered to create a rich, savory broth with a subtle sweetness.
Five-fingered Mulberry Chicken PotA nourishing chicken pot stewed with five-fingered mulberry and medicinal herbs, known for its rich flavor and health benefits.
Signature Dry-Fried Beef Rice NoodlesSignature Dry-Fried Beef Rice Noodles is a traditional stir-fried noodle dish made primarily with rice noodles and beef. After dry-frying, the rice noodles become more fragrant and crispy, complemented by tender beef and fresh vegetables, creating a rich and layered taste. The dish has a glossy appearance with evenly distributed ingredients, and its simple seasoning highlights the natural flavors of the ingredients.
Salted Corn with PepperSzechuan salt corn is a dish primarily made with corn, seasoned with Szechuan salt. To prepare it, fresh corn kernels are first removed, then deep-fried until golden and crispy, and finally tossed with Szechuan salt to create an appealing color and texture.
Steamed TilapiaA dish made by steaming tilapia with ginger and scallions, resulting in a tender and naturally flavorful fish.
Chao-Shan Hand-Hammered Beef Tendon BallsChao Shan hand-pounded beef tendon balls are made from fresh beef and beef tendons, which are manually pounded to achieve a delicate and elastic texture. During preparation, the beef and tendons are mixed and repeatedly pounded into a paste, then shaped into small meatballs and boiled in hot water until cooked.
Bamboo Steam NoodlesBamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
Yue Chef Spicy Seafood PotFresh shrimp, crab, and shellfish are simmered with vegetables and a secret spicy sauce, delivering a rich, aromatic flavor that's boldly spicy yet balanced.