Close

Yuejie Chinese Restaurant (Wangjing Branch)

Cantonese cuisine · ⭐ 4.8

Second Floor, Jinhui Building, Qiyang Road (Yuejie Chinese Restaurant)

Dishes

• 

  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.
• 

  Original Juice Lobster Baked Noodles

  Original juice lobster baked noodles is a dish made with fresh lobster, noodles, and a special sauce. The lobster meat is mixed with noodles, seasoned with sauce, and baked in the oven, resulting in a delicious and fragrant flavor.
• 

  Xinhui Citrus Peel Pork Ribs

  Xinhui aged tangerine peel pork ribs is a dish featuring pork ribs stewed with Xinhui aged tangerine peel, resulting in tender meat infused with citrus aroma. Soy sauce, sugar, and cooking wine are added during slow simmering until the sauce thickens.
• 

  Braised Yellow Croaker with Puning Bean Paste

  Fresh large yellow croaker is marinated and baked with Puning bean sauce, absorbing its rich flavor. Ingredients include ginger slices and green onions.
• 

  Durian Swan Pastry

  Durian swan pastries are Western-style desserts with durian flesh as the main filling, encased in flaky pastry and baked until golden and crispy.
• 

  Crispy Roast Pigeon

  Crispy skin squab is a dish made from young pigeons, marinated and roasted. The meat is tender, the skin crispy, and it's typically marinated with a secret sauce before high-heat roasting to achieve a crunchy crust.
• 

  Jazz Soup

  Jazz Soup is made with chicken, mushrooms, onions, and cream. Chicken is diced and sautéed with onions and mushrooms, then simmered in broth until tender. Cream is added to create a rich, smooth texture.
• 

  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
• 

  Organic Tomato Salad

  Fresh ecological tomatoes are diced and mixed with lettuce, cucumber, and onion. Drizzle with a simple dressing of olive oil and lemon juice, then toss to serve.
• 

  Steamed Zhanjiang Free-range Chicken

  White-cut Zhanjiang free-range chicken is a Cantonese dish featuring locally raised chickens. Boiled in clear water and cooled, it retains its original flavor with tender meat and crispy skin. Served with ginger-scallion sauce or soy sauce for dipping.
• 

  Yue-style Preserved Orange Burnt Goose

  Yue界 Chenpi Roast Goose features fresh goose meat marinated and roasted over a挂炉. The skin is crispy while the inside remains tender and juicy, with aged tangerine peel adding a unique aroma. A secret sauce and slow roasting over fruit wood charcoal enhance the flavor.
• 

  Black Truffle Abalone Braised Pork

  Black truffle abalone braised pork is an exquisite Chinese delicacy, made with premium fatty pork belly, paired with precious black truffles and abalone, carefully prepared through meticulous cooking. The pork belly is simmered until tender and fully infused with flavor, while the aroma of black truffles blends harmoniously with the freshness of abalone, adding rich layers of taste to the dish.

Reviews