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Meilun Pin Yue · Meihuan Yue Yan (Guo Maotai Wang Lu Dian)

Cantonese cuisine · ⭐ 4.8

1st Floor, Huashang Yitang Serviced Apartment, Yanjing Xili, Chaoyang Road

Dishes

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  Spicy Thirteen-Spice Crispy Pigeon

  Shi San Xiang Crispy Skin Pigeon is a dish featuring young pigeons marinated with thirteen-spice seasoning and deep-fried until the skin turns golden and crispy.
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  Thirteen Spices Crispy Juicy Pigeon

  Thirteen Spices Crispy Juicy Pigeon is a dish made with young pigeon, marinated with various spices and then fried. The skin is crispy, and the meat inside is tender and juicy, offering a rich flavor.
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  Baked Large Shrimp with Original Garlic

  Baked large shrimp with original garlic is a Chinese dish made with fresh large shrimp and original garlic. The shrimp is tender, and the garlic aroma is rich.
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  Tang Zhuo Longyou Oxygen-Rich Spring Water Fish

  Tang Zhuo Longyou Oxygen-Rich Spring Water Fish is made with high-quality spring water fish and various seasonings, using a unique Tang Zhuo cooking method. The fish meat is tender and fresh, highlighting the natural flavor of the ingredients.
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  Guangfu Rich Soup

  Guangfu Rich Soup is a soup made with pork bones, chicken frames, and various vegetables, simmered for a long time. The soup is clear in color, with a fresh and rich flavor, featuring a strong meaty aroma and vegetable fragrance.
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  Signature Squid Ink Braised Pork

  This dish features pork belly braised with cuttlefish ink. Pork is blanched to remove odor, then simmered with cuttlefish ink, soy sauce, sugar, and cooking wine until tender and glossy.
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  Chaozhou-style Braised Goose with Orange

  Chaoshan-style braised goose with orange peel features goose as the main ingredient, cooked slowly in a special braising sauce with orange peel for a fragrant and tender dish.
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  Steamed Eastern Star Grouper with Chaozhou Old Pickled Turnip

  Steamed grouper fillet with traditional Chaozhou pickled turnip, a salty-sour fermented mustard that enhances the fish's freshness and adds depth.
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  Clay Pot Baked Nine-Year Lily

  A dish featuring fresh lilies as the main ingredient, paired with meat or seafood, slow-cooked in a clay pot. Clean lilies are cooked with seasonings in broth or water over low heat until tender and flavorful, preserving the original taste.
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  Yue-style Live Baked Longyou Oxygen-rich Spring Water Fish

  This Yue-style live baked Longyou oxygen-rich spring water fish is made with fresh spring water fish and various seasonings, cooked using the live baking method. It has a tender texture and rich flavor.
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  Premium Lamb Noodle Stew

  Premium lamb stew noodles feature fresh lamb, noodles, carrots, and onions, slow-cooked until the lamb is tender and flavorful. The rich broth infuses the noodles, which become chewy and satisfying. A blend of spices like star anise, cinnamon, and ginger enhances the aroma.
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  Beard Chicken

  Beard Chicken is a traditional dish made with chicken and seasonings like scallions, ginger, and garlic, resulting in tender meat and rich broth.
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  Crispy Sand Goby with Golden Sauce

  Crispy Golden Sand Sea Cucumber is a dish featuring sea cucumber coated in starch or batter, deep-fried until crispy outside and tender inside, then stir-fried with a fragrant golden sand sauce made from salted egg yolk and aromatics like scallion, ginger, and garlic.
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  Imperial Buddha Jumps Over the Wall

  Zhi Zun Fo Tiao Qiang is a premium soup made by slow-cooking various precious ingredients such as abalone, sea cucumber, shark fin, fish maw, scallop, chicken, duck, pig trotters, and ham. Ingredients are layered in a clay pot with broth and seasonings, then simmered for hours to blend flavors.
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  Braised Fish Maw

  A dish featuring fish maw stewed with vegetables or meat. After soaking, the fish maw is cooked slowly over low heat until tender, absorbing the rich flavors of the broth.
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  Honey-glazed 6-year Huai Shan

  Honey-glazed 6-year-old Chinese yam is a dish featuring aged Chinese yam as the main ingredient, gently simmered with honey and rock sugar until soft and sweet.
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  Sour Radish Boiled Boston Lobster

  Sour radish stewed with Boston lobster, featuring lobster, sour radish, ginger slices, and green onions, simmered in broth or water to absorb the tangy flavor.
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  Winds and Waves Lift Qingyuan Free-Range Chicken

  Winds and Waves Lift Qingyuan Free-Range Chicken is a Chinese dish made with Qingyuan free-range chicken and various ingredients and seasonings using a boiling method. The chicken is tender and has a rich flavor.

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