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Yue Dian Yue You · Cantonese Cuisine · Dim Sum (Shapingba Branch)

Cantonese cuisine · ⭐ 3.8

Huayu Plaza, Building A, No. 2, 4th Floor

Dishes

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  Ancient Method Honeycomb Cake

  A traditional Chinese dessert made from glutinous rice flour, honey, and natural plant-based colorants, shaped into a honeycomb pattern using old molds and steamed to perfection. Soft, sweet, and layered in texture.
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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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  Guangdong Zhanjiang Oyster

  Fresh oysters from Zhanjiang, Guangdong, steamed or grilled with garlic and vermicelli, highlighting their natural freshness and flavor.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Zhanjiang Steamed Chicken with Fragrant Oil

  Fresh chicken is boiled in water, cooled, then topped with special fragrant oil. The meat is tender and flavorful, with a rich aroma and refreshing taste. Main ingredients include whole chicken, fragrant oil, ginger slices, and scallions. Simple preparation highlights the natural flavor of the ingredients.
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  Macanese Egg Tart

  A sweet pastry from Macau, made with a flaky crust and creamy egg custard filling, baked to perfection.
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  Cantonese Style Roast Goose

  Premium tender goose is marinated and roasted in an open flame oven, resulting in golden crispy skin and juicy, tender meat. Made using traditional Cantonese roast meat techniques with a secret sauce and slow roasting.
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  Shrimp Dumpling Supreme

  A classic Cantonese dim sum dish made with fresh shrimp, pork, and thin wheat starch dough, steamed to perfection for a delicate, savory flavor.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Crispy Shrimp Rolls with Red Rice

  Red rice crispy shrimp rolls use fresh shrimp and red rice. Shrimp is minced and mixed with red rice, then stuffed into casings and steamed or fried until cooked through, creating a crispy exterior and tender interior.
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  Classic Char Siu Bao

  A classic Cantonese dim sum featuring steamed buns filled with sweet and savory barbecued pork.
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  Liwang Tiaozi Porridge

  Liwang Tiaozi Congee is a Cantonese rice porridge made by simmering rice with various ingredients such as fish slices, shrimp, pork liver, egg threads, and crumbled fried dough sticks. The rice is cooked until soft and tender, then ingredients are added gradually to maintain a thick, rich consistency and a complex flavor profile.
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  Steamed Sandworm with Garlic and Vermicelli

  A Cantonese seafood dish featuring fresh sandworm steamed with garlic and vermicelli, offering a delicate balance of savory flavors.
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  Leek Crispy Pancake

  A crispy pancake made with fresh leeks, eggs, and flour, pan-fried until golden brown. Delivers a savory, crunchy texture with aromatic leek flavor.
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  Fragrant Roasted Sea Duck Emperor

  Selected premium sea ducks are marinated and slowly roasted. The skin is crispy, the meat tender and juicy, with rich aroma and a distinctive savory, slightly smoky flavor.

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