Close

Yue Yan · Linjia Xiju (Shi Jing Branch)

Cantonese cuisine · ⭐ 3.7

No. 181 Shisha Road (Shop B131, 2nd Floor, Building B, Wanmin Plaza)

Dishes

• 

  Five-Spice Braised Pork Ribs

  Five-Spice Braised Pork Ribs is a stewed dish primarily made with pork ribs. Key ingredients include pork spare ribs, soy sauce, cooking wine, sugar, and a blend of five spices typically consisting of Sichuan peppercorns, star anise, cinnamon, cloves, and fennel seeds. The ribs are first blanched to remove impurities, then simmered with the spices and seasonings in a small amount of water over low heat until the meat becomes tender and the sauce thickens. The finished dish has a glossy reddish-brown color and tender meat that falls off the bone, infused with a complex aromatic flavor.
• 

  Five-fingered Mulberry Chicken Soup

  A nourishing Cantonese soup made with five-fingered mulberry root and young pigeon, slow-cooked to perfection for a rich, savory flavor.
• 

  Five Willow Sweet and Sour Pork with Fried Egg

  Five Willow Sweet and Sour Pork with Fried Egg is a fusion dish. Main ingredients include pork tenderloin, eggs, and the 'Five Willows'—shredded carrot, green pepper, red pepper, ginger, and bamboo shoots. The pork is cubed, coated, deep-fried until crispy outside and tender inside to make traditional sweet and sour pork. Meanwhile, an egg is fried sunny-side up or over-easy. Finally, the fried pork is combined with the stir-fried 'Five Willows' and coated in a sweet and sour sauce, then plated with the fried egg. The dish offers a sweet and sour flavor with rich textural layers, combining crispy meat and tender egg.
• 

  Artisan Roasted Lamb Chops

  Artisan Roasted Lamb Chops are made from high-quality lamb ribs, marinated with a secret blend of spices and slow-roasted. The main steps include marinating the lamb chops with salt, black pepper, rosemary, garlic, and other spices for several hours, then slow-roasting in an oven or over charcoal until the exterior is crispy and the interior remains tender and juicy. The dish features soft, flavorful meat with a distinctive herbal and charcoal aroma, showcasing traditional roasting techniques.
• 

  Hakka Tofu Stew

  客家豆腐煲 uses soft tofu as the main ingredient, combined with pork belly, mushrooms, and carrots. The tofu is first pan-fried until slightly golden, then simmered in a clay pot with meat and vegetables. Seasoned with soy sauce, salt, and spices, it's slowly cooked until flavorful.
• 

  Steamed Eastern Star Grouper

  Steamed Eastern Star Perch is a Chinese dish featuring fresh perch. After cleaning, make cuts on both sides of the fish, add ginger slices and scallions, steam it over water until cooked through, then drizzle with soy sauce and hot oil for aroma.
• 

  Cantonese Banquet Fried Rice

  Cantonese Banquet Fried Rice is a classic Cantonese staple dish, primarily made with overnight rice. Key ingredients include rice, eggs, shrimp, diced char siu (barbecued pork), green peas, and chopped scallions. The eggs are first scrambled, then the rice is added and stir-fried quickly until each grain is separate. Shrimp, char siu, and peas are added in sequence. The dish is seasoned with light soy sauce and a small amount of salt, and finished with a sprinkle of scallions. The final product has a golden color, dry and fluffy rice, and is rich in ingredients.
• 

  Golden Roast Goose

  Golden Roast Goose uses tender young goose, marinated and slowly roasted over charcoal. The skin turns golden and crispy, while the meat remains fresh, tender, and juicy, paired with a specially crafted sauce to deliver a unique flavor.

Reviews