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Yuyue Jiangnan (Junmin Integration Industrial Park Store, Zhongguancun)

Cantonese cuisine · ⭐ 4.6

No. 51, Kunming Hu Nan Road, Building F, Unit 11

Dishes

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  Pressure Cooker Cheese Rice Rib Bones

  Pressure Cooker Cheese Rice Rib Bones is a dish that combines rice, ribs, and cheese cooked together in a pressure cooker. The main ingredients are rice, ribs, and cheese, which are cooked together to create a rich and flavorful dish.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Cantonese Green Onion Oil Chicken

  Cantonese scallion oil chicken is a Guangdong dish made with chicken and辅料 like scallions and ginger. The chicken is boiled, cooled, then drizzled with scallion oil made by stir-frying scallions in sesame oil, giving it a fresh, tender texture and unique flavor.
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  Hand-Deconstructed Crab Roe Tofu

  Steamed tofu with hand-picked crab roe, a delicate dish where soft tofu blocks are simmered with fresh crab roe to absorb its rich flavor, resulting in a smooth and tender texture.
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  Signature Huizhou Stinky Crawfish

  Signature Huizhou stinky mandarin fish made from fresh mandarin fish, fermented after腌制, then pan-fried and stewed with seasoning, finished with scallions, ginger, and garlic.
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  Roast Duck

  Roast duck is a traditional dish featuring duck as its main ingredient. After being marinated in a special seasoning, the duck is hung in an open炉 (open oven) and slowly roasted until the skin turns golden and crispy, while the meat remains tender and juicy.
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  Boiling Water-Blanched Beef Tenderloin

  Boiling water-cooked beef tenderloin features sliced beef marinated and quickly boiled with bean sprouts and greens, then topped with hot oil and seasonings like chili and Sichuan pepper for aroma.
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  Yangzhou-style Eel in Hot Oil Sauce

  Huaiyang fried eel with hot oil sauce is a traditional Jiangsu dish featuring eel as the main ingredient. After slaughtering and deboning the eels, they are cut into segments and stir-fried with scallions, ginger, and garlic until fragrant. Soy sauce, sugar, and cooking wine are added as seasonings and simmered until fully infused with flavor. Finally, hot oil is poured over the dish to enhance the aroma, making the taste richer and more intense.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Hong Kong-style Dim Sum

  Hong Kong-style dim sum is a refined snack category developed from Cantonese traditional pastries, featuring ingredients like pork, shrimp, chicken, vegetables, and glutinous rice. Common cooking methods include steaming, frying, pan-frying, or baking. Popular varieties include shrimp dumplings, barbecued pork buns, rice noodle rolls, chicken feet, and custard buns—known for thin skins, generous fillings, and elegant presentation.
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  Classic Squirrel Fish

  Classic squirrel fish uses mandarin fish as the main ingredient, deboned and cut into diamond-shaped pieces, then coated with starch and deep-fried until golden and crispy. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, salt, and a little water is poured over the fish, topped with sesame seeds and scallions. The dish has a bright red color with a crispy exterior and tender interior.
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  Hu Shi's Premium Hot Pot

  Hu Shi's Premium Pot is primarily made with pork, chicken, duck, beef, tofu, winter bamboo shoots, dried scallops, and other ingredients, simmered together to blend all the flavors into one pot.
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  Fermented Black Bean Chicken Feet

  Stewed chicken feet with fermented black beans, ginger, and garlic, simmered until tender and flavorful.
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  Intangible Cultural Heritage Farm Steamed Salted Pig's Face

  Intangible Cultural Heritage Farm Steamed Salted Pig's Face is a traditional specialty dish made with pig face meat, salt, spices, and seasonings, cooked by steaming. It has a rich salty flavor and tender texture.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.
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  Steamed White Fish with Chicken Broth

  Clean and scale the white fish, make diagonal cuts, marinate with ginger slices and green onions, then pour chicken stock over it. Steam over high heat until cooked through. Garnish with green onion threads and drizzle with hot oil for aroma.
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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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