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Donghu Jiu Lou · Yue Cai Lao Zi Hao (Financial Street Branch)

Cantonese cuisine · ⭐ 4.6

Xiangxi Building, Taipingqiao Street, Floors 7–9

Dishes

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  Donghu Shrimp Dumpling Supreme

  Donghu Shrimp Dumpling Imperial features fresh shrimp and pork wrapped in transparent thin dough, steamed to perfection. The filling is a seasoned mix of shrimp and pork, shaped into half-moon or ingot forms, resulting in delicate, translucent skins with tender, springy fillings.
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  Durian Ice Skin Cake

  Ice skin durian is a dessert made with glutinous rice flour and starch dough wrapped around fresh durian flesh. The dough is mixed, steamed, cooled, rolled thin, filled with diced durian, shaped, and chilled to set.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Cantonese Roast Meat Platter

  A Cantonese roast meat platter featuring roasted goose, duck, char siu, and white-cut chicken. Goose and duck are marinated and roasted until crispy; char siu uses pork tenderloin with a glossy red finish; white-cut chicken is poached and sliced, preserving its natural flavor. Served together with sweet bean or garlic sauce.
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  Signature Stir-Fried Blood Sausage

  Signature raw stir-fried pork intestines, made with fresh pork intestines quickly cooked using the raw stir-fry technique. After cleaning, the intestines are stir-fried with garlic, ginger, and scallions over high heat until slightly charred on the outside while remaining tender inside. Seasoned with soy sauce, oyster sauce, sugar, and a touch of cooking wine for balanced flavor.
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  Signature Crispy Skin Pigeon Royal

  Premium squab is marinated, coated, and deep-fried until golden and crispy outside, tender and juicy inside. A rich flavor experience.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Fresh Shrimp Rice Noodle Roll

  Fresh shrimp rice noodle rolls made with rice batter, wrapped around fresh shrimp, steamed to a thin, translucent skin, filled with shrimp, egg, and a touch of green onion, offering a smooth, elastic texture.
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  Stir-fried Qingyuan Chicken

  Steamed Qingyuan chicken is a Cantonese dish featuring Qingyuan chicken as the main ingredient. The marinated chicken is quickly cooked with ginger slices and scallions in a hot pan, using high heat to lock in juices and maintain tenderness.
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  Stir-fried Eel with Raw Sauce

  Stir-fried live eel is a dish made with fresh eel as the main ingredient, combined with seasonings such as garlic and ginger, and cooked at high temperature. The eel meat is tender, and during the stir-frying process, it fully absorbs the aroma of the seasonings, resulting in a unique taste.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle roll is a dish made primarily from fresh shrimp and red rice flour. Shrimp is minced and mixed with red rice flour, then stuffed into sausage casings and steamed. Sliced and served without excessive seasoning to highlight the natural flavors of the ingredients.

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