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Yuelong Dian · Yue Wei Xin Yan (Guo Mao Dian)

Cantonese cuisine · ⭐ 4.8

Building B, Laijin Cultural & Creative Industry Park

Dishes

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  Ice Cream Foie Gras

  Ice cream foie gras is an innovative dish blending dessert and main course elements, featuring foie gras and ice cream. Foie gras is gently cooked or seared and paired with vanilla, chocolate, or fruit-flavored ice cream for a contrasting temperature experience.
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  Chicken Soup with Snow Lotus

  Main ingredients are native chicken and snow lotus from the Tibetan plateau. After blanching the chicken, it's simmered with the snow lotus in a clay pot with water and seasonings until the meat is tender and the lotus releases its nutrients.
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  Parmesan Lime Snowflake Beef

  Parmesan Lime Snowflake Beef is a dish made with high-quality snowflake beef, combined with lime juice and Parmesan cheese. The beef is marinated and then pan-seared, then topped with lime juice and sprinkled with Parmesan cheese, offering a tender and juicy texture with a fresh sour taste and rich dairy aroma.
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  Songshu Bamboo Shoot Mushroom Soup

  Matsutake bamboo shoot mushroom soup made with matsutake, bamboo shoots, and various mushrooms, blanched and simmered in premium broth. Clear soup with fresh aroma and rich texture.
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  Deep Well Roasted Qingyuan Black Goose

  Shenjing roasted Qingyuan black-brown goose is a grilled dish featuring fresh Qingyuan black-brown goose meat, marinated and slowly roasted using traditional Shenjing method for crispy skin and tender flesh.
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  Steamed Eastern Yellow Croaker with Chaozhou Old Turnip

  Steamed Eastern Yellow Croaker with Chaozhou Old Turnip is a Cantonese dish made with Eastern Yellow Croaker and Chaozhou Old Turnip. The tender fish meat is combined with the unique flavor of old turnip, offering a rich taste.
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  Chaozhou Pickled Cabbage with Jellyfish Strips

  Chaozhou sour cabbage mixed with jellyfish strips is a cold dish made from jellyfish strips combined with pickled cabbage, cucumber, and carrot. After soaking and blanching, the jellyfish is mixed with sliced vegetables and seasonings.
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  Stir-fried Smoked Intestines with Pickled Cabbage

  Stir-fried fermented cabbage with smoked intestines is a dish featuring fermented cabbage and smoked intestines. The sour taste of the cabbage blends with the smoky flavor of the intestines when stir-fried together.
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  Crispy Pigeon with Glaze

  Glazed crispy squab pigeon features tender meat and a golden, crunchy skin, achieved by marinating, coating with syrup, and deep-frying.
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  Secret-Recipe 12-head Australian Sweet Heart Abalone in Sauce

  选用12头澳洲糖心鲍鱼，经过泡发处理后，与秘制鲍鱼汁一同炖煮，使鲍鱼充分吸收酱汁风味。鲍鱼肉质饱满，口感软糯，搭配浓郁的鲍鱼汁，味道鲜美。
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  Truffle Sausage Claypot Rice

  Braised black truffle sausage rice in a clay pot with香肠 and rice, enhanced with black truffle, slow-cooked to infuse the rice with savory aroma and crispy bottom crust.
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  Braised Old Duck with Tibetan Ginseng Fruit

  Tibetan ginseng fruit stewed with old duck is a dish featuring Tibetan ginseng fruit and old duck as main ingredients. After cleaning the duck, it's cooked slowly with the fruit and seasonings until the duck meat is tender and the fruit is fully infused, resulting in a rich broth.
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  Fresh Roasted Pineapple Bun

  Freshly baked pineapple buns made from flour, yeast, sugar, and butter. After fermentation, the dough is filled with cream or jam, brushed with egg wash, and sprinkled with granulated sugar before baking until golden brown. Crispy outside, soft inside, with a sweet aroma.
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  Fish Roe Sauce from the Loess Plateau

  Fish roe sauce from the Loess Plateau is made with fresh fish roe and seasonings. It has a fresh and rich seafood flavor.
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  Black Garlic Chicken Stewed with Fish Maw

  Black garlic old hen stewed with fish maw is a dish featuring old hen, black garlic, and fish maw. After blanching the hen, it's simmered with black garlic in a clay pot with water for several hours until the meat is tender and the broth rich. The fish maw absorbs the essence of the broth, becoming soft yet elastic.

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