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Bencao Yupin · Dietary Delicacies · Elegant Banquet Private Kitchen

粤菜 · ⭐ 3.9

No. 7 Jinjiang Avenue Pedestrian Street

Dishes

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  Clear Soup with Watercress

  Steamed watercress in premium broth is a dish featuring washed watercress briefly blanched and simmered in rich broth, absorbing its savory flavor. A few slices of ginger are added to enhance aroma and reduce any fishy taste, with minimal seasoning to preserve the natural essence of the ingredients.
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  Ginger Beef

  Ginger Beef is a Chinese dish made with beef slices marinated in ginger juice and stir-fried quickly for a tender, aromatic flavor.
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  Clear Soup Black Goat

  A clear soup made with black goat meat and medicinal herbs like goji berries and codonopsis, slowly simmered for a fresh and nourishing dish.
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  Marinated Crab Paste

  Live crab marinated in salt, ginger, garlic, rice wine, and soy sauce to preserve its freshness and tenderness.
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  Baihua Drunk Fresh Lily

  A refined dish featuring fresh lilies steamed with mushrooms and seasonings, offering a delicate and fragrant taste.
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  Salt-Baked Barracuda

  A Cantonese dish featuring barracuda fish marinated in salt and spices, then steamed or baked to tender perfection with a savory, salty flavor.
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  Braised Black Goat in Red Sauce

  A traditional Chinese dish featuring tender black goat meat braised in a rich red sauce with aromatic spices and vegetables.
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  Stir-Fried Morel Mushroom Supreme

  Stir-Fried Morel Mushroom Supreme is a quick-fry dish featuring prized morel mushrooms as the main ingredient. Key components include fresh or dried morels, sliced pork or chicken, complemented by bell peppers, garlic slices, and ginger. Preparation involves soaking and cleaning the morels, and marinating the meat. The dish is cooked over high heat: garlic and ginger are stir-fried first, followed by the meat and morels, then bell peppers are added. Seasoning typically includes soy sauce and salt, with a light starch thickening. The finished dish is glossy, with the morels offering a tender-crisp texture and rich, earthy aroma.
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  Crispy Seaweed Glacier Eggplant

  This dish features long eggplants as the main ingredient, peeled and cut into sections, coated with a crispy batter mixed with starch and seaweed flakes, then deep-fried until the exterior is golden and crunchy while the inside remains tender. After frying, it is quickly dipped in a special chilled sauce to create a glazed 'glacier' effect. Key ingredients include eggplant, seaweed, and starch. The preparation involves coating, deep-frying, and chilling with sauce. The result is a contrast of crispy exterior and soft interior.
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  Honeycomb Crispy Nine-Gill Fish

  A Cantonese dish featuring nine-gill fish coated in a crispy batter and deep-fried until golden, creating a honeycomb-like texture that's both crunchy and tender.
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  Xishuangbanna Pu'er Dish

  A Yunnan dish featuring Pu'er tea as a key flavor, slow-cooked with chicken or pork to create a rich, aromatic taste.
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  Black Tiger Shrimp Paste Stuffed White Mushrooms

  This dish uses fresh white mushrooms as containers, with the stems removed and filled with shrimp paste made from black tiger shrimp meat. The shrimp paste is typically mixed with a small amount of egg white, starch, and seasonings, resulting in a tender and springy texture. The stuffed mushrooms are then steamed or baked until fully cooked, and may be finished with a light broth or thin sauce. The main ingredients are black tiger shrimp and white mushrooms, and the preparation involves making the shrimp paste, stuffing the mushrooms, and cooking them with heat. The final dish combines the umami of mushrooms with the delicate sweetness of shrimp.

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