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Dai Yong Dong (Hanshin Branch)

Cantonese cuisine · ⭐ 4.6

Shop No. 524, 5F, Hankyu Department Store, No. 189 Haiyan North Road

Dishes

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  Chaozhou Pickled Mustard Greens with Fresh Abalone

  Chaozhou Pickled Mustard Greens with Fresh Abalone is a chilled dish from the Chaoshan region. The main ingredients are fresh abalone and the specialty pickled mustard greens of Chaozhou. The abalone is cleaned, blanched or steamed, and then sliced. The pickled greens are washed, shredded, and optionally blanched to adjust saltiness. The abalone slices and shredded greens are mixed with minced garlic, cilantro, a little sugar, sesame oil, and other seasonings. The dish combines crisp and tender textures with a savory, sour flavor that stimulates the appetite.
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  Braised Bamboo Fish with Double Peppers

  Fresh bamboo fish is marinated and steamed with green and red peppers, resulting in a tender, subtly spicy dish that highlights the natural flavor of the fish.
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  Lotus Root Rice Cake with Fox Nuts

  This dish features lotus root, rice cake, and fox nuts as main ingredients. The lotus root has a soft, starchy texture, the rice cake is chewy and glutinous, and the fox nuts offer a unique mouthfeel. Typically, the lotus root is sliced or cubed and cooked together with rice cake and fox nuts, often simmered in broth or water to blend the flavors. The preparation is straightforward, emphasizing the natural taste and textural contrast of the ingredients.
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  Classic Iberian Barbecue Pork Bun

  A traditional Chinese steamed bun filled with sweet and savory barbecued pork, inspired by Iberian flavors.
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  Classic Cheese Tart

  A classic cheese tart features a flaky crust filled with creamy cheese custard, baked to perfection for a rich and sweet dessert experience.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Crispy Sweet and Sour Pork

  A tender pork dish with a crispy exterior, glazed in a sweet and sour sauce.
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  Jasmine-Scented Qilin Fish

  Fresh carp is skillfully carved and steamed, then drizzled with a jasmine tea sauce, creating a fragrant and delicate dish.
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  Zhenjiang Five-Year-Aged Eggplant

  A traditional dish made with fresh eggplant marinated in a five-year-aged sauce, offering a rich, savory flavor and tender texture.
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  Old Duck Soup with Green Olives and Conch in Spring Water

  This dish features old duck as the main ingredient, simmered with green olives and conch heads in spring water for an extended period. Key ingredients include old duck, green olives, conch heads, ginger, and spring water. The duck is first blanched to remove gaminess, then placed in a stewing pot with washed green olives, conch heads, and ginger slices. Ample spring water is added, and the mixture is simmered over low heat for several hours until the duck meat becomes tender, the broth turns clear, and the flavors meld. The resulting soup is clear and flavorful, with tender duck meat carrying the fresh aroma of green olives and the umami of conch.
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  Black Truffle Abalone Sauce Tofu

  A refined Chinese dish featuring soft tofu topped with a rich sauce made from black truffle and abalone, offering a delicate and savory flavor.
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  Five Blessings Cold Platter

  A cold platter featuring smoked fish, braised beef, century eggs, cucumber, and tofu skin, dressed in a savory sauce for a balanced flavor.
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  Dai-Flavor Fruitwood Roast Duck

  A premium Peking duck roasted over fruitwood, served with hoisin sauce, scallions, and thin pancakes for a rich, aromatic experience.
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  Dai-Flavored Crispy Young Pigeon

  Fresh young pigeon marinated in a secret sauce, air-dried, then deep-fried to crispy skin while keeping the meat tender and flavorful.

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