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Yue Jiang Nan · Cantonese Cuisine (Qianjiang Century Park Branch)

Cantonese cuisine · ⭐ 4.7

Building 9, Zone A, Qianjiang Century Park, Qianjiang Century City

Dishes

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  101 Fresh Fruit Napoleon

  101 Fresh Fruit Napoleon is a dessert made of pastry, cream, and fresh fruits. Layers of pastry are alternated with cream and topped with sliced fruits like strawberries, mango, or blueberries, finished with powdered sugar or fruit jam.
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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 Bok Choy

  Cantonese bok choy is a Guangdong dish featuring fresh bok choy. After washing and blanching, it's stir-fried with garlic, then seasoned and thickened. The method preserves its tender texture and vibrant green color.
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  Signature Shatian Pigeon

  A signature dish featuring tender young pigeons marinated and roasted over charcoal, resulting in crispy skin and succulent meat—classic Cantonese roast delicacy.
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  Signature Red Rice Noodle Roll

  A traditional snack made from red rice dough filled with shrimp and pork, steamed to perfection for a soft, chewy texture and savory filling.
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  Signature Shrimp Dumplings

  The signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
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  Deep-Sea Tiger Grouper Fillet

  Fresh deep-sea tiger grouper fillets steamed to perfection, seasoned with ginger, scallions, and light soy sauce for a delicate seafood flavor.
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  Hong Kong Pineapple Bun

  Hong Kong-style pineapple bun is a popular pastry with a crispy crust and soft interior. Made from high-gluten flour, sugar, butter, eggs, milk, and yeast. After fermentation, the dough is flattened, filled with powdered sugar and butter, shaped into rounds, brushed with egg wash, sprinkled with sugar crystals, then baked until golden.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Yuejiang South One Delicacy Soup

  Yuejiang South One Delicacy Soup is made with fresh shrimp, scallops, and chicken, simmered in premium broth. Clear in color, rich in flavor, and highly nutritious, it embodies the refined elegance of Lingnan cuisine.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.

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