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Le Chuo Wei (Dong Yu Hotel)

粤菜 · ⭐ 4.6

No. B21, Jiuxianqiao Road, Building 3, South side, Level 1

Dishes

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  Long-lost Xiao Shuai Pigeon

  Jiwei Xiao Shuai Ge is a dish featuring pigeon as the main ingredient, typically prepared by cleaning fresh pigeons, adding ginger slices and green onions, then stewing or braising until the meat is tender and flavorful. Some recipes include goji berries and red dates for enhanced taste.
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  Braised Delicacies

  Braised dishes are a traditional food preparation method, primarily using various meats, soy products, and vegetables as ingredients. The cooking process involves soaking the ingredients in a seasoned braising liquid made from soy sauce, sugar, and spices, then slowly simmering them until fully infused with the aroma and flavor of the broth.
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  Braised Radish and Beef Shank Stew

  Slow-cooked radish and beef tendon stew made with beef brisket, tendons, and white radish. After blanching to remove odor, ingredients are simmered in a clay pot with ginger, scallions, and seasonings until tender and rich in collagen, then white radish is added and cooked through for a flavorful broth.
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  Puning Fried Tofu with Mint Leaves

  Puning fried tofu with mint leaves is a dish featuring tofu as the main ingredient. The tofu is cut into cubes, deep-fried until crispy outside and tender inside, and served with fresh mint leaves for a refreshing aroma.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Abalone in Flavorful Soup

  Abalone and various ingredients are slowly stewed together in a pot, featuring fresh abalone, chicken, ham, mushrooms, and greens. The abalone becomes tender and flavorful, with a rich broth.
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  Chaozhou Braised Goose Combo

  Chaozhou braised goose double portion features a whole goose slow-cooked in traditional Chaozhou braising sauce, absorbing rich flavors. Sliced and served with plain boiled goose or braised goose gizzard for a dual-style dish, preserving the goose's natural taste and aroma.
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  Braised Deep-Sea Grouper with Chaozhou Bean Sauce

  Main ingredient is deep-sea snapper, marinated and pan-fried until golden, then simmered slowly with Chaozhou soy bean paste, ginger, scallions, and seasonings until flavorful, finally reduced to a glossy sauce.
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  Steamed Drunk Lobster Shrimp

  Steamed and醉ed River Shrimp is made primarily from river shrimp, marinated in a specially prepared sauce. First, the river shrimp are boiled, then soaked in a seasoned sauce made from soy sauce, Huangjiu (a type of Chinese rice wine), and spices. After absorbing the aroma of the sauce, it is ready to be enjoyed.
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  Steamed Organic Vegetables in White Sauce

  Steamed organic vegetables is a dish primarily made with fresh organic vegetables, commonly including Chinese broccoli, bok choy, and lettuce. The vegetables are washed, quickly blanched in boiling water, drained, and then either drizzled with a suitable seasoning sauce or eaten as-is, preserving the natural flavor of the vegetables.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Louis Sauce Baked Lobster

  Lobster is prepared and mixed with golden Louis sauce, then baked in the oven. Main ingredients are fresh lobster and special Louis sauce, with high-heat baking allowing the sauce to penetrate the lobster meat for a rich flavor.
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  Steamed Black Bass with Golden Sauce

  Clean the turbot, make incisions on both sides, marinate with ginger slices and scallions. Apply golden sauce evenly, steam until cooked. Garnish with scallion strips and hot oil.

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