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Jiu Miao Fang Yu Tou Bao Bing Yue Cuisine Seafood (Mudan Yuan Branch)

粤菜 · ⭐ 4.1

No. 11 Huayuan East Road, Taixing Building, East Entrance, 2nd Floor (directly facing the overpass, west side of the road, next to Ping An Bank; near Mudanyuan Metro Station, Gaode Building, and Mudan Hotel)

Dishes

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  Guangdong Rice Noodle Roll

  Guangdong rice noodle rolls are a traditional Cantonese snack made by steaming a thin rice flour wrapper around fillings. Main ingredients include rice flour made from ground rice, pork, shrimp, and eggs, sometimes also with bean sprouts or mushrooms. The process involves pouring the rice batter into a specially designed steaming tray, which forms a transparent thin skin when cooked. The filling is then added and the roll is wrapped up, finally being seasoned with soy sauce or peanut sauce.
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  Hand-Made Fish Ball Stew

  Hand-pounded fish ball stew is made primarily from fresh fish meat, which is manually pounded into a paste and shaped into fish balls. It is then cooked in broth or water. Vegetables such as Chinese cabbage and carrots are typically added as accompaniments, creating a richly flavored stew dish.
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  Signature Fish Head with Flatbread

  Signature Fish Head with Pancake is a dish made by stewing a large fish head with ingredients such as tofu and vermicelli. The fish head is first pan-fried and then slowly simmered in rich broth, resulting in a flavorful sauce and tender fish meat. The pancake, typically a flatbread, is soaked into the soup until soft and absorbs the essence of the broth.
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  Hinawa Sauce Beef Steak

  Hinawa Sauce Beef Steak is made with beef steak and a special Hinawa sauce, then pan-fried. It has a tender and juicy texture with rich sauce flavor.
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  Coconut Milk Osmanthus Cake

  Coconut osmanthus cake is mainly made from glutinous rice flour, coconut milk, and osmanthus syrup. The glutinous rice flour is mixed with coconut milk and steamed to create a semi-transparent dessert that carries the fragrance of osmanthus and the refreshing aroma of coconut.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Stoneware Cooked Fish Maw with Coarse Grains

  Stoneware-cooked fish maw with coarse grains is a dish featuring fish maw simmered slowly in a stone pot with coarse grains like corn, millet, or brown rice. After soaking, the fish maw is cooked with grains in broth or water until tender and fragrant.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Crispy German Pork Knuckle

  Crispy German pork knuckle features pork hock marinated with salt, spices, and beer, then boiled and roasted until golden and crunchy.
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  Homemade Yogurt

  Homemade yogurt is a dairy product made primarily from milk and yogurt starter. The preparation method is simple: first heat the milk to an appropriate temperature, then mix in the yogurt starter evenly, and finally place it in a保温 container for fermentation. Once it has set, it is ready to enjoy.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Stir-fried Long Beans with Eggplant

  Stir-fry cut green beans and eggplant together. First blanch or sauté beans until tender, then add eggplant and stir well. Season and simmer until flavors blend. Simple ingredients, soft texture, combining bean crispness with eggplant tenderness.

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