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Yuefeng De Xin Yue Cuisine (Yulan Terrace Branch)

粤菜 · ⭐ 4.8

No. 30 Yuétán South Street, 2nd Floor

Dishes

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  Buddha's Hand Celery

  Asparagus celery is a dish featuring celery as the main ingredient. Wash and cut celery, blanch it, then drain. Commonly paired with carrots and wood ear mushrooms, stir-fry with garlic until fragrant, season, and serve. Simple preparation highlights the natural flavors.
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  Stir-fried Snowflake Beef with Sauce

  Thin slices of snowflake beef are stir-fried with garlic, ginger, and green onions in a clay pot using soy sauce, oyster sauce, and cooking wine. High heat locks in the juices for a tender texture.
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  Blanching Wagyu Beef

  A Cantonese dish featuring premium wagyu beef quickly blanched in hot broth, resulting in tender and flavorful meat.
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  Wangwang Large Fish Head

  Wang Wang reservoir big fish head is a dish made with fresh large fish heads, typically from reservoir-raised fish, cooked with tofu, ginger slices, and green onions in clear water or broth. The cooking process emphasizes precise heat control to ensure tender fish meat and rich soup.
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  Seafood Vermicelli Stew

  Seafood vermicelli stew features fresh shrimp, squid, clams, and vegetables simmered in a clay pot with soaked vermicelli. Clean seafood is cooked with vermicelli in broth or water over medium-low heat until fully tender and flavors blend.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Special Stewed Soup

  A specialty stewed soup made with meats like chicken, pork, or beef and various vegetables such as carrots, potatoes, and onions, simmered slowly with water and seasonings. Ginger slices and green onions are often added for aroma and to reduce odor, while some versions include medicinal herbs for enhanced flavor.
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  Salt-Baked Pig's Tripe

  Salt-baked pig stomach is a dish made primarily from pig stomach, simmered or steamed with salt and spices after cleaning. Ginger slices and green onions are typically added to remove odor and enhance flavor, allowing the stomach to absorb salt and spices fully, resulting in a soft yet elastic texture.
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  Braised Crispy Pigeon

  Braised crispy-skinned squab pigeon is marinated, deep-fried until the skin is crunchy, then braised with soy sauce, sugar, and cooking wine. The dish has a glossy red color, tender meat, and fragrant crispy skin.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Garlic Squid Blossoms

  Garlic squid flowers are made by cutting squid into floral patterns, blanching, then stir-frying with minced garlic. First score the squid, cook until done, drain, then sauté garlic in hot oil, add squid and quickly stir-fry, season and serve.
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  Crab Roe Homemade Black Tofu

  Crab roe homemade black tofu is made from black beans, blended with crab roe. The tofu is pressed traditionally for a smooth texture, then stir-fried or simmered with crab roe to absorb its rich flavor.
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  Lobster Sauce Sea Urchin Homemade Black Tofu

  This dish features sea urchin and lobster sauce as its main flavors, served on homemade black tofu. The tofu is made by coagulating black soy milk, resulting in a smooth texture. The sea urchin and lobster sauce are blended and drizzled over the tofu to enhance umami depth. No extra seasonings are added to highlight the natural taste of the ingredients.

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