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Yuzhen Chuan Shan · Su Guo Juk · Guang Shi Chang Fen

Cantonese cuisine · ⭐ 3.8

Floor 5, Building A, Cuiwei Department Store, Cuiwei Road

Dishes

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  Ice Plant Salad

  Ice plant salad features ice plant as the main ingredient, paired with fresh vegetables like lettuce, cucumber, and tomato, dressed with vinaigrette or lemon juice for a simple, crisp, and refreshing taste.
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  Shrimp and Chicken Claw Stew

  A dish made with fresh shrimp and chicken claws, simmered with ginger, garlic, and fermented bean paste for a rich, savory flavor.
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  Dried Scallop and Shrimp Congee

  Clam and shrimp rice porridge made with rice, dried clams, and fresh shrimp. Cook rice into a thick porridge, then add rehydrated clams and shelled shrimp, simmer until shrimp are cooked through, season and serve.
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  Dried Scallop Shrimp Crab Rice Porridge

  Dry scallop shrimp crab rice porridge is a dish primarily made with dried scallops, fresh shrimp, and crab meat. The preparation involves soaking the dried scallops in advance, then simmering them together with clean rice. When the porridge reaches about 70-80% doneness, the prepared fresh shrimp and crab meat are added, and cooking continues until the porridge thickens. Finally, it is seasoned to taste.
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  Scallop Shrimp Abalone Rice Porridge

  Dry Scallop Shrimp Abalone Rice Porridge is an exquisite dish featuring dried scallops, fresh shrimp, and abalone as its main ingredients. To prepare, soak the dried scallops beforehand, then add them along with fresh shrimp and abalone slices to a pot of simmered white rice porridge. Slow-cook over low heat until the flavors of the ingredients are fully infused into the porridge.
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  Fish Emperor Vermicelli Pot

  Yu Huang Rice Noodle Pot features fresh seafood like fish, shrimp, and shellfish, combined with rice noodles and vegetables, slowly stewed to create a rich broth.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Steamed Spare Ribs

  Steamed spare ribs is a dish made by marinating pork ribs with seasonings like soy sauce, cooking wine, ginger, garlic, and starch, then steaming until tender while preserving the original flavor.
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  Egg Yolk Custard Bun

  Egg yolk custard bao is a classic Chinese dim sum, featuring a soft dough wrapper filled with a rich, flowing egg yolk custard filling. During preparation, the specially made custard filling is wrapped in dough and steamed, resulting in a silky, sand-like texture that melts in your mouth and fills the air with irresistible aroma.
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  Crab Roe Tofu Pot

  Crab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.
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  Noodles with Beef

  Noodles with beef is a dish featuring cold noodles and boiled beef. Noodles are made from flour, washed, dried, and cut into strips. Beef, typically from brisket or flank, is stewed until tender, then sliced. Mix noodles and beef with seasonings like soy sauce, vinegar, chili oil, garlic, and cilantro.
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  Egg Rice Noodle Roll

  Egg rice noodle rolls are a traditional snack made primarily from rice flour batter and eggs. The preparation involves pouring the diluted rice flour batter into a steaming tray, adding beaten eggs, quickly shaking to evenly distribute the batter and eggs, then steaming in a steamer until cooked. Finally, it is removed and rolled into a cylinder shape, then sliced into portions.

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