Yue Shan Ge (Yorkshire Store)
Cantonese cuisine · ⭐ 4.3
No. 300, Huying Road, Annex 1, Floors 3–4
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 300, Huying Road, Annex 1, Floors 3–4. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Shunde Fish Skin Salad, Stir-fried Pig's Tripe with Sauce, Cantonese Roast Goose Rice.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Cantonese cuisine
- Rating: 4.3
- Address: No. 300, Huying Road, Annex 1, Floors 3–4
- Popular dishes: Shunde Fish Skin Salad, Stir-fried Pig's Tripe with Sauce, Cantonese Roast Goose Rice, Steam-Steamed Matsutake Chicken (Large Portion), Steam Chicken
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Dishes
Shunde Fish Skin SaladA Cantonese cold dish made with fresh fish skin tossed in a dressing of garlic, chili oil, vinegar, and soy sauce, offering a crisp texture and tangy-spicy flavor.
Stir-fried Pig's Tripe with SauceA Cantonese specialty featuring tender pig's tripe stir-fried in a hot wok with aromatics, delivering a savory and satisfying bite.
Cantonese Roast Goose RiceCantonese roast goose rice features tender, flavorful roasted goose served over fragrant steamed rice, a beloved local dish from Guangdong province.
Steam-Steamed Matsutake Chicken (Large Portion)Fresh matsutake mushrooms and chicken are steamed together, resulting in a dish where the mushrooms' rich aroma blends with tender, juicy chicken, cooked using a steam method to preserve natural flavors.
Steam ChickenSteam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
Roast SquabRoast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
Brown Sugar CakeA traditional sweet dessert made from glutinous rice flour and brown sugar, steamed to a soft and sweet texture.
Garlic Pork RibsA Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
Spicy Stir-fried ClamsA spicy Sichuan-style dish made by stir-frying fresh clams with dried chilies, garlic, and ginger for a bold, aromatic flavor.
Shunde Braised Goose with GrassA traditional Cantonese dish featuring fresh grass-fed goose braised slowly with ginger, scallions, and garlic until tender and flavorful.
Shunde Fish SkinA traditional Cantonese dish made from fresh carp skin, served chilled with garlic, chili, and scallions for a crisp and savory taste.
Pan-fried Yellow CroakerPan-fried small yellow croaker is a dish featuring small yellow croaker as the main ingredient. After cleaning, the fish is marinated with salt and cooking wine, then pan-fried in hot oil until golden brown on both sides, resulting in a crispy exterior and tender interior.