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Yule Cheng · (Guangda Garden Store)

鱼鲜 · ⭐ 4.2

No. 132-36 North Gongye Avenue, Haizhu District, Shop 101

Dishes

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  Nine-gill Fish

  Nine-ghost fish is a dish primarily made with nine-ghost fish, cleaned and sliced or cooked whole. Common methods include steaming, braising, or frying, often with ginger threads and scallions to remove fishy odor and enhance aroma.
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  Chilled Bitter Melon

  A refreshing summer dish made with chilled bitter melon, lightly blanched and dressed with garlic, vinegar, sugar, and salt for a crisp, slightly bitter taste.
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  Whole Robot Salted Frog with Pepper

  Whole robot salted frog with pepper is a spicy dish made by frying fresh frogs and seasoning them with salt, chili, and pepper for a crispy texture and bold flavor.
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  Stir-Fried Small Lobster with Ginger and Scallion

  A dish of fresh small lobsters stir-fried with ginger and scallions, known for its tender texture and aromatic flavor.
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  Cantonese Boiled Chicken

  Guangdong white-cut chicken is a Cantonese dish made with fresh young chicken, poached in cold water until fully cooked, then quickly chilled in ice water to ensure tender and smooth texture. Served sliced with ginger-scallion sauce or soy sauce for dipping.
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  Rainbow Grouper Sashimi

  Fresh rainbow grouper is delicately sliced and served raw, seasoned with wasabi and soy sauce for a clean, savory taste.
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  Salt-and-pepper Nine-Headed Fish

  Salt and pepper Nine Belly Fish is a dish primarily made with Nine Belly Fish, seasoned with salt and pepper and appropriate seasonings. To prepare, clean the Nine Belly Fish first, then coat it with salt, pepper, and other seasonings, and finally deep-fry until golden and crispy.
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  Salted Tea Tree Mushroom

  Black pepper salt tea tree mushrooms: fresh tea tree mushrooms are blanched, then deep-fried until crispy, and finally stir-fried with black pepper salt, garlic, and scallions. Crispy outside, tender inside, rich aroma.
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  Salted Pepper Squid Rings

  Salted pepper squid tentacles is a dish featuring squid tentacles as the main ingredient. After cleaning, the tentacles are marinated with wine, ginger, and other seasonings to remove fishy odor, then deep-fried until slightly crispy. Finally, they are stir-fried with salted pepper powder, scallions, garlic, and ginger for full flavor penetration.
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  Sea Bass Sashimi Platter

  Fresh sea bass slices served with vegetables and a savory sauce, a classic Cantonese cold dish.
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  Charcoal-Grilled Lamb on Red Willow Branches

  Fresh lamb skewered on red willow branches and grilled over charcoal, resulting in tender, aromatic meat with a smoky flavor.
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  Wan Fish Sashimi

  A dish featuring fresh Wan fish (a type of bighead carp) sliced thin and served raw with special sauce and accompaniments, highlighting the delicate flavor of the fish.
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  Flower-pattern Sashimi

  Fresh flower-patterned fish sliced thin and served raw, typically with soy sauce and wasabi for a delicate, savory taste.
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  Sauce-Braised Beef Heart Top

  A dish made by stir-frying beef heart with soy sauce, garlic, and ginger for a savory flavor.

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