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Heyue Restaurant

其他美食 · ⭐ 3.9

No. 26, Huangshanlu First Street, Jingang Avenue

Dishes

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  Luffa and Dried Tofu Skin in Superior Broth

  Luffa and Dried Tofu Skin in Superior Broth is a light and savory soup dish. Main ingredients include luffa (sponge gourd), dried tofu skin, and superior broth. The luffa is peeled and cut into pieces, while the dried tofu skin is soaked until soft and cut into sections. The superior broth is typically made by simmering old chicken, ham, pork bones, etc., resulting in a clear color and rich flavor. To prepare, the superior broth is brought to a boil, then the tofu skin is added and cooked until soft and smooth, followed by the luffa pieces until cooked through. The finished dish features a clear broth, tender green luffa, and tofu skin that has absorbed the delicious broth, offering a smooth texture.
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  Stir-fried Pork Shank with Duruán Bitter Melon

  Stir-fried Pork Shank with Duruán Bitter Melon is a Cantonese home-style dish featuring pork shank and Duruán bitter melon. The pork is sliced and marinated, while the bitter melon is deseeded, sliced, and blanched to reduce bitterness. The dish is prepared by stir-frying garlic in hot oil, adding pork until it changes color, then adding bitter melon. It is seasoned with salt, sugar, and oyster sauce before serving. The dish has a refreshing appearance, tender pork, and crisp, slightly bitter melon.
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  Steamed Osmanthus Fish

  Steamed Osmanthus Fish is a traditional Chinese dish featuring fresh osmanthus fish as the main ingredient. Key components include a whole osmanthus fish, ginger, scallions, and a small amount of cooking wine. The cleaned fish is scored, topped with ginger slices and scallion segments, drizzled with cooking wine, and steamed over high heat for 8-10 minutes until fully cooked. After steaming, the used ginger and scallions are removed, replaced with fresh scallion shreds, and finished with hot oil and steamed fish soy sauce. The dish yields tender, white flesh that highlights the natural sweetness of the fish.
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  Braised Goose

  A traditional Chinese dish made by slow-cooking goose with spices and aromatics until tender and flavorful.
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  Braised Softshell Turtle

  A Chinese dish made by slow-cooking fresh softshell turtle with soy sauce, wine, and aromatics until tender and flavorful.
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  Steamed Fish Dry with Preserved Meats

  A traditional Chinese dish made by steaming dried fish with preserved meats like cured pork and sausage, resulting in a savory and aromatic flavor.
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  Crab Roe Stewed Loofah

  Crab roe is gently simmered with loofah, creating a rich, savory dish where the tender vegetable absorbs the luxurious flavor of the crab.
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  Sea Snail Sashimi

  Fresh abalone sashimi is sliced thin or into small pieces and eaten raw. No heating is used—just rinse with water, plate, and serve with soy sauce, wasabi, or lemon juice.
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  Fish Intestine with Pomelo Peel Stew

  Fish Intestine with Pomelo Peel Stew is a traditional Cantonese dish made with fresh fish intestines and pomelo peel. The pomelo peel is first peeled, blanched to remove bitterness, then stewed with cleaned fish intestines. Fish intestines (usually from grass carp or mud carp) are cleaned, deodorized, and cut into sections. Cooked slowly with ginger, dried tangerine peel, soy sauce, and other seasonings until the pomelo peel absorbs the umami of the fish intestines and broth. The dish features tender fish intestines and soft, flavorful pomelo peel in a rich sauce.

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