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Yuehai Tang (Rongke Branch)

Cantonese cuisine · ⭐ 4.8

1st Floor, Building A, Rongke Information Center, No. 2 Kexueyuan South Road

Dishes

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  Traditional Open-Fire Burned Black Goose

  Traditional open-fire burned black goose is a dish made with black goose meat, cooked in a traditional open fire. The goose meat is marinated and slowly roasted over charcoal or wood in an open fire, resulting in a crispy skin and tender meat.
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  Steamed Whiting with Ancient-Style Lantern Pepper Sauce

  The whiting is cut into pieces and steamed together with a traditional lantern pepper sauce. The lantern pepper sauce is made from fresh lantern peppers, garlic paste, ginger paste, soy sauce, sugar, and other ingredients. The fish absorbs the flavors of the sauce, resulting in a tender and smooth texture.
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  Braised Young Pigeon

  Stewed tender young pigeon is a dish made primarily with fresh young pigeons, marinated and then slowly stewed. The main ingredients include young pigeon, ginger slices, green onion segments, and seasonings. Slow simmering results in tender meat and rich flavor.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Spicy Sake-Infused Abalone

  The abalone is washed and soaked in sake and spicy sauce to absorb the flavors. The main ingredient is abalone, with sake and chili as seasoning, and the abalone absorbs the aroma of alcohol and spiciness through soaking.
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  Stir-fried Beef Brisket with Ginger and Green Onion

  The beef brisket is cut into pieces and simmered in a pot with ginger slices and green onion segments, along with seasonings such as soy sauce and cooking wine. It is cooked over medium heat until the beef becomes tender and fully infused with flavor, then reduced to a thick, 'je je' texture.
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  Crispy Glass Skin Young Pigeon

  Young squab pigeon marinated and brushed with special crispy skin water, roasted until golden and crunchy outside, tender inside. Main ingredients: squab and crispy skin seasoning.
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  Classic Hong Kong Egg Tart

  A classic Hong Kong-style egg tart is a dessert made by wrapping custard filling in a flaky pastry crust. Main ingredients include eggs, milk, cream, sugar, and cake flour. To prepare, roll the pastry into rounds and place them into molds, then pour in the prepared custard mixture and bake at high temperature until the surface turns golden brown and the inside is set.
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  Preserved Vegetable with Foie Gras and Beef Rice Stir-fry

  This dish is based on rice, stir-fried with pickled radish, foie gras, and beef cubes. The pickled radish adds a savory flavor, the foie gras brings richness, and the beef cubes provide chewiness. Stir-fried quickly at high heat, the ingredients blend together to create a fragrant and flavorful fried rice.
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  Vegetable and Nut Salad

  Vegetable and nut salad is made with fresh vegetables such as lettuce, cucumber, and carrots, combined with nuts like walnuts and almonds, dressed with olive oil and vinegar for a refreshing taste.
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  Premium Abalone Gelatin Soup

  The Gold Medal Hai Tang Hua Jiao Fugui Pot is made primarily with fish maw, combined with ingredients such as chicken, ham, and mushrooms, and prepared by slow stewing. After soaking the fish maw beforehand, it is cooked together with meats in a pot over low heat to create a rich broth and well-seasoned ingredients.
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  Copper Pot Large Yellow Croaker with Fried Dough Sticks

  Copper pot large yellow croaker with fried dough sticks is a Chinese dish made with large yellow croaker cooked in a copper pot. The fish is pan-fried and served with crispy fried dough sticks, offering a rich flavor and texture.
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  Sichuan Pepper Beef Tenderloin

  Beef brisket slices are stir-fried with green Sichuan pepper. The main ingredients are beef brisket and green Sichuan pepper. High-heat quick stir-frying makes the beef tender, while the aroma of the green Sichuan pepper infuses into the dish.
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  Fengfan Sauce Baked Giant White Shrimp

  Fengfan Sauce Baked Giant White Shrimp is a seafood dish made with giant white shrimp and special Fengfan sauce. The shrimp is tender, and the sauce is rich and flavorful.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.
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  Black Garlic and Tender Beef Cubes

  Tender beef cubes stir-fried with black garlic and green onions, offering a savory and subtly sweet flavor.

Reviews

• brave_jackal
  This place was super easy to find, right on the first floor of the tech center and just a few minutes walk from the metro. Lots of private rooms inside, so it's great for business dinners. The vibe was really nice and elegant, and the staff was super attentive. We got the roast pigeon and roast goose and honestly both were amazing — crispy skin, super tender meat, really authentic flavor. The dim sum was worth trying too, the shrimp dumplings had thin skins and tons of filling. Parking was easy, no rush on the meal, overall a really smooth experience. Would definitely come back.