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Yue Yan · Intangible Cultural Heritage Roast Goose (GOGO New World Store)

粤菜 · ⭐ 3.7

Shop 1, Qinglan Street, Zhihui City, No. 28, University Town North

Dishes

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  One-Grade Pot

  A Chinese pot dish made by slow-cooking a variety of ingredients such as chicken, pork, seafood, mushrooms, and vegetables in rich broth for a deep, savory flavor.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Signature Roast Goose

  Our signature roast goose is made from tender goose meat, carefully marinated and then roasted using a special technique. The skin is golden and crispy, while the meat remains tender and juicy, with an irresistible aroma.
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  Signature Shrimp Dumplings

  The signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
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  Soup-filled Steamed Buns

  Steamed soup dumplings are filled with pork and wrapped in thin dough made from refined flour, containing a savory broth inside. To prepare, finely chop the pork and mix it with seasonings to create the filling. Then, make a dough by combining refined flour and water in a specific ratio, roll it into thin wrappers, fill with the pork mixture and fresh broth, and finally steam until cooked.
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  Sweet Potato Leaves

  Sweet potato leaves are a nutritious green vegetable commonly stir-fried or used in soups, known for their mild flavor and tender texture.
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  Bowl Chicken Wing Soup

  A savory soup made with chicken wings, mushrooms, and wood ear fungus, simmered slowly for rich flavor.
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  Cantonese Poached Chicken

  A classic Cantonese cold dish made by poaching fresh chicken and chilling it in ice water for tender texture, served with ginger-scallion sauce.
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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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  Red Onion Chicken

  A Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
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  Mustard Stir-fried King Oyster Mushroom with Chinese Broccoli

  King oyster mushrooms and Chinese broccoli stir-fried with mustard for a spicy, fresh taste.
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  Sichuan-style Steamed Sea Bass with Sichuan Peppercorns

  Steamed sea bass seasoned with Sichuan peppercorns, offering a numbing and spicy flavor typical of Sichuan cuisine.
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  Sour Pork with Pineapple

  Succulent pork cubes are coated in a starch batter and deep-fried until golden, then stir-fried with pineapple chunks. The sauce is typically made from tomato ketchup, sugar, vinegar, and a pinch of salt, creating a sweet-and-sour flavor profile.
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  Intangible Cultural Heritage Roast Goose

  This dish uses high-quality black-brown geese as the main ingredient, processed through traditional techniques. Key steps include inflating the goose, scalding the skin with boiling water, applying a malt sugar and vinegar glaze for color, air-drying naturally, and finally roasting in a special oven over open flame with lychee wood. The result is a crispy, reddish-brown skin and tender, juicy meat. This craft is recognized as intangible cultural heritage, embodying the essence of traditional Cantonese roast cuisine.
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  Steamed Sea Bass with Flower Peppercorns

  Fresh flower pepper steamed sea bass is a dish made with fresh sea bass as the main ingredient, steamed with fresh flower peppers. After cleaning the sea bass, it is steamed together with fresh flower peppers, scallions, ginger, and other seasonings until the fish meat is fully cooked and filled with fresh, aromatic flavors.

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