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Grand Hyatt Guangzhou · Yue Jing Xuan · Cantonese Restaurant

Cantonese cuisine · ⭐ 4.7

68th Floor, Guangzhou Park Hyatt Hotel, No. 16 Huaxia Road (near U.S. Consulate General, Huacheng Square, and Haixin Bridge)

Dishes

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  Clear Soup with Baby Bok Choy

  A dish made with baby bok choy simmered in clear broth, offering a delicate and fresh flavor.
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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
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  Cherry Liver

  Cherry liver is an innovative dish featuring fresh goose liver as the main ingredient, carefully prepared to resemble the shape and color of cherries. The liver has a delicate texture and rich flavor, enhanced by a specially crafted sauce that further highlights its deliciousness.
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  Zhanjiang Ginger Chicken

  A Cantonese dish featuring tender chicken steamed with ginger, garlic, and scallions, highlighting the aromatic flavor of fresh ginger.
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  Zhanjiang Shajiang Liangji (Half)

  Zhanjiang Shajiang Liangji (Half) is a delicacy made with chicken and seasoned with shajiang. It is cooked by stewing, resulting in tender meat with the unique fragrance of shajiang.
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  Salt-Roasted Xinjiang Lamb Ribs

  Fresh lamb ribs marinated in salt and slow-grilled over charcoal, resulting in a savory, smoky flavor typical of Xinjiang barbecue.
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  Steamed Crab with Longkou Vermicelli

  Steamed crab with Longkou vermicelli, a delicacy where the rich crab roe infuses into the delicate noodles.
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  Braised Fish Maw with Stone Grouper Soup

  A nourishing soup made by slow-cooking fish maw and stone grouper, resulting in a rich, smooth texture and delicate flavor.
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  Egg Tart

  A custard tart is a Western pastry filled with a custard made from egg mixture, typically prepared by blending eggs, milk, sugar, and vanilla extract to form the custard, which is then poured into small pie crusts and baked. The resulting custard tart has a crisp outer crust and a sweet, yellow solidified custard inside.
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  Honey-glazed Iberian Black Pig Roast

  Premium Iberian black pork shoulder marinated and slow-roasted, glazed with honey sauce for a sweet, tender finish.
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  Honey Glazed Smoked Snakehead Fish

  Honey Glazed Smoked Snakehead Fish is a dish made with snakehead fish and honey, using smoking techniques. The main ingredients are snakehead fish and honey, with a sweet flavor, crispy skin, and tender meat.
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  Golden Nine-Section Shrimp

  Fresh nine-section shrimp are marinated, coated in egg and breadcrumbs, then deep-fried to golden crispiness, offering a savory and crunchy texture.
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  Black Truffle Shredded Crispy Chicken (Half)

  Black Truffle Shredded Crispy Chicken (Half) is a dish made with chicken leg meat and black truffle sauce. The chicken is specially processed to have a crispy skin and tender inside, offering a rich flavor.

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