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Yuyong Tsim Sha Tsui Restaurant

粤菜 · ⭐ 3.5

No. 1, Su Chong Avenue, Yu Yuan Village

Dishes

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  One Fish, Two Flavors

  A dish featuring one fish prepared in two ways—braised and steamed—to offer contrasting flavors from the same ingredient.
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  Rebellious Delicacy

  Rebellious Delicacy features pork bones slowly stewed for a rich, tender texture and deep flavor. Combined with a secret sauce and spices, it delivers a distinctive, complex taste.
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  Spicy Eel with a Twist

  A stir-fried dish featuring eel cooked with garlic, ginger, and chili for a bold, spicy flavor.
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  Stewed Beef Shank with Ginger and Scallion

  A savory dish made by stewing beef shank with ginger and scallions until tender, resulting in rich flavor and soft texture.
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  Stir-fried Fish Slices

  A dish made by quickly stir-frying sliced fresh fish with vegetables and seasonings, resulting in tender and flavorful fish slices.
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  Pan-fried and Baked Fish

  A dish of fresh fish marinated, pan-fried, then baked to achieve a crispy exterior and tender interior, often seasoned with ginger, garlic, and scallions.
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  Pan-fried Eel with Sauce

  A dish of eel pan-fried and then stewed in a savory sauce, resulting in tender meat and rich flavor.
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  Pan-Seared Chicken

  A Cantonese dish featuring chicken marinated and pan-seared, then baked to tender perfection with a crispy exterior.
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  Golden Roast Squab

  A succulent squab roasted to perfection, featuring crispy skin and tender meat, a classic Cantonese delicacy.
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  Pan-fried Yellow Croaker

  Pan-fried yellow croaker is a dish featuring fresh yellow croaker as the main ingredient. After cleaning, it's marinated with salt and cooking wine, then pan-fried until golden brown on both sides for a crispy skin and tender interior.
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  Fish Maw Soup

  A premium soup made from fish maw, simmered with ham, chicken, and mushrooms for a rich, smooth flavor.
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  Fish Cake

  Fish cake is a food made by mixing fish meat as the main ingredient with starch, egg white, seasonings, and other additives, then shaping it into a饼 (cake) and steaming or frying it. A common method involves removing bones from fresh fish, mashing it into paste, mixing it with auxiliary ingredients, and then heating it to set its shape.

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