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Yue Cuisine Jing Dian (Wan Shou Road Branch)

Cantonese cuisine · ⭐ 4.8

Building B, 4th Floor, Wenbo Building, No. 2 West Wanshou Road (Wanshou Road)

Dishes

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  Signature Volcano Snow Bun

  The signature Volcano Snow Bun features a soft wheat dough wrapper filled with pork, shrimp, and cabbage, steamed to perfection. The outer skin is white and tender, while the filling is juicy and flavorful.
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  Clear Soup

  Clear soup is a type of soup made primarily from various vegetables, meats, or seafood, carefully simmered to perfection. The preparation typically involves boiling the ingredients with water, then reducing the heat and slowly stewing until the broth becomes rich and the nutrients and flavors of the ingredients are fully infused into the soup.
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  Wagyu Tart

  Wagyu tart made with premium wagyu beef and custard pastry. Wagyu is marinated, placed in pre-made pastry shells, and baked until golden and crispy on the outside, tender and juicy inside.
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  Bird's Nest Double Skin Milk Pudding

  Double-layer egg custard with bird's nest is a dessert made from egg whites and milk. The mixture is filtered and steamed to form two layers of creamy skin, then bird's nest is added before chilling to set. Precision in timing and heat ensures a smooth, delicate texture.
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  Steamed Yellow Croaker with Red Pepper

  Tai Zi Yellow Croaker is cleaned and steamed with red pepper. The red pepper acts as a seasoning to enhance aroma and color, keeping the fish tender and fresh.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Crispy Roast Chicken

  Crispy roasted chicken is made from a whole chicken, marinated, air-dried, then fried or roasted. The skin becomes crispy while the meat stays tender and juicy.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp and sausage rice noodles made by mixing minced shrimp and diced sausage into rice batter, then steamed in a tray. Transparent and soft with a savory blend of shrimp and sausage flavors, best enjoyed with soy sauce or chili oil.
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  Black Pig Char Siu

  Black pork char siu uses premium black pork tenderloin or梅花肉, marinated and roasted in a挂炉. Common marinades include soy sauce, honey, oyster sauce, garlic, and five-spice powder for flavorful meat with a glossy red finish.
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  Black Vinegar Glacier Eggplant

  Black vinegar-glazed eggplant is a dish featuring eggplant as the main ingredient. Sliced eggplant is deep-fried until crispy outside and tender inside, then tossed in a sauce made from black vinegar, sugar, and soy sauce to absorb rich flavors. Proper heat control ensures a soft yet non-greasy texture.

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