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Cuiyuan (Guangzhou Taikoo Li Store)

Cantonese cuisine · ⭐ 4.1

M01, Taikoo Hui Shopping Mall, No. 383 Tianhe Road

Dishes

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  101 Fresh Fruit Napoleon

  101 Fresh Fruit Napoleon is a dessert made of pastry, cream, and fresh fruits. Layers of pastry are alternated with cream and topped with sliced fruits like strawberries, mango, or blueberries, finished with powdered sugar or fruit jam.
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  Crispy BBQ Pork Belly

  Fresh pork ribs marinated and directly grilled, keeping their original shape. Crispy skin with tender meat inside. Simple seasonings and precise heat control create a unique texture.
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  White-Cut Sesame-Scented Chicken

  A Cantonese cold dish featuring tender chicken steamed with sesame seeds and ginger, offering a delicate, aromatic flavor.
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  Guangzhou Birdcage Dim Sum

  A Guangdong-style dim sum made with glutinous rice and wheat starch wrappers, filled with shrimp and pork, steamed to a soft, savory delight.
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  Cuiyuan Tang Roast Duck

  A delicately roasted Peking duck from Cuiyuan Tang, featuring crispy skin and tender meat, served with pancakes, hoisin sauce, scallions, and cucumber strips.
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  Cuiyuan Pineapple Bun

  Cuiyuan pineapple bun is a sweet bread made from flour, sugar, yeast, and milk. It's coated with sugar crystals and baked until golden and crispy on the outside, soft inside. The dough is fermented, shaped, then sprinkled with white sugar to form a caramelized crust resembling pineapple texture.
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  Crispy Beef Brisket

  Crispy beef brisket made with beef brisket, marinated and then fried or roasted until the skin is crispy and the inside is tender. Seasoned with soy sauce, cooking wine, and spices for rich flavor.
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  Fish Maw and Conch Stewed with Sea Treasures

  This is a classic Cantonese double-boiled soup. The main ingredients include fish maw (dried fish bladder), conch (a type of sea snail), and a variety of seafood such as dried scallops and dried shrimp, collectively known as 'sea treasures.' During preparation, the fish maw and conch are first rehydrated, then placed in a stewing pot with other seafood ingredients, along with a broth, and slowly double-boiled over a long period. The finished soup has a golden color, a rich and mellow broth, and a complex texture, fully integrating the umami flavors of various seafood.
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  Crispy Pastry Butter Baked Custard Tart

  A flaky pastry shell filled with a rich butter and egg custard, baked to golden perfection for a luxurious dessert experience.
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  Stir-fried Shrimp with Leek Yellow Rice Noodles

  Stir-fried shrimp and chives rice noodle rolls made with rice batter wrapped around fresh shrimp and chives, steamed until tender. The thin, flexible wrapper encases a savory filling with a smooth, delicate texture. Rice batter is poured into a steaming tray to form the skin, then fresh shrimp and chopped chives are added before rolling and slicing for serving.
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  Braised Chicken Feet in Abalone Sauce

  Braised chicken feet in abalone sauce is a refined Chinese dish, featuring chicken feet as the main ingredient, carefully cooked and finished with a rich abalone sauce. The chicken feet become tender and soft after stewing, while the addition of abalone sauce imparts a savory seafood flavor, resulting in a complex and layered taste experience.
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  Abalone and Vermicelli Stew

  A savory dish featuring fresh abalone and soaked vermicelli, simmered in broth until tender and flavorful.
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  Fresh Fruit Napoleon

  Fresh fruit Napoleon consists of layers of puff pastry filled with fresh cream and seasonal fruits like apples, strawberries, and mangoes, served in slices.
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  Duck Swallowing Beef

  Duck Swallowing Beef is a creative fusion dish featuring a whole duck and beef shank. The duck is deboned while keeping the skin intact. The marinated beef shank is stuffed into the duck cavity, which is then sewn shut. It is cooked by braising followed by roasting or prolonged steaming, resulting in tender duck meat and flavorful beef that infuse each other. The final dish appears as a whole duck but reveals layered beef inside when sliced.

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