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Zui Hui Huang (Financial Street Shopping Mall Store)

Cantonese cuisine · ⭐ 4.2

No. 1683 & 1729 Zhongxing Road, Floors L1-10, L2-09, and L3-11

Dishes

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  Ancient Method Steamed Mandarin Fish with Wine Aroma

  Ancient method steamed mandarin fish with wine aroma uses fresh mandarin fish and is cooked using traditional steaming methods with white wine and spices to highlight the freshness of the fish and the integration of the wine fragrance.
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  Famous Wine Steamed Crab

  Fresh crab steamed in famous wine with aromatic spices, resulting in tender meat and rich, fragrant flavor.
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  Slow-Cooked Beef

  Wenhuo beef is a dish made by slowly stewing beef over low heat for a long time. Main ingredients include beef, ginger slices, green onions, and spices like star anise. Beef is first cut into pieces, blanched to remove odor, then simmered with water and seasonings until tender and flavorful.
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  Spicy麻翘嘴鱼 King

  Fresh perch is stir-fried with Sichuan pepper and chili, creating a spicy and numbing flavor profile.
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  Cantonese Fried Fish Cake

  A traditional Cantonese snack made from fresh fish paste mixed with pork fat, egg white, and starch, shaped into cakes and deep-fried until golden and crispy.
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  Boiled Large Shrimp

  Steamed shrimp is a dish primarily made with fresh shrimp, prepared simply. Clean the fresh shrimp, then boil them in hot water until the shrimp turn red and curl. Serve with a light dipping sauce made from minced ginger and garlic, soy sauce, and sesame oil.
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  Boiled Deep-Sea Shrimp

  A dish of fresh deep-sea shrimp quickly blanched in boiling water, preserving their tender texture and natural sweetness, typically served with ginger-scallion soy sauce or garlic dipping sauce.
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  Classic Traditional Smoked Fish

  Classic traditional smoked fish is a traditional Chinese dish made with fresh fish and smoked using spices and wood chips, offering a delicious and unique smoky flavor.
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  Classic Wine-Steamed Crab

  Classic wine-steamed crab is a dish made with fresh crab meat, marinated with high-quality white wine and then steamed. The crab meat is tender, with a rich wine aroma and unique flavor.
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  Shanghai-style Braised Pork Belly

  Old Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
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  Crispy Savory Chicken

  Crispy salty chicken is a dish made by marinating chicken, then air-drying or sun-drying before frying or roasting. Main ingredients include whole chicken or thighs, seasoned with salt, soy sauce, and spices for flavor, with the skin processed to achieve a crispy texture.
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  Steamed Yellow Croaker with Scallion Oil

  A delicate dish of steamed yellow croaker enhanced with fragrant scallion oil, highlighting the fish's natural freshness and subtle aroma.
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  Sweet Rice Wine Balls

  Glutinous rice balls cooked in fermented rice wine, a traditional sweet dish. Made by shaping glutinous rice flour into small balls, boiling until they float, then adding rice wine and sugar, sometimes with goji berries or red dates.
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  Zui Hui Huang Grass Chicken

  A Cantonese dish featuring fresh grass chicken braised in yellow wine, soy sauce, and ginger for a rich, savory flavor.
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  Drunk Huai Huang's Mandarin Fish

  A Cantonese delicacy featuring fresh mandarin fish simmered in yellow wine and seasonings, resulting in tender flesh and rich aroma.
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  Black Truffle Stewed Fish Lips

  A luxurious dish featuring fish lips simmered in a rich broth with black truffle, delivering a deep umami flavor and silky texture.

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