Yue Zhi Wei Private Kitchen
Cantonese cuisine · ⭐ 3.4
50 meters south of the intersection of Yong'an Street and Planning Road No. 3, east side of the road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 50 meters south of the intersection of Yong'an Street and Planning Road No. 3, east side of the road. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Cold-Marinated Fish Skin, Spicy Crawfish with Thirteen Spices, Spicy Grilled Fish in Large Plate.
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: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.4
- Address: 50 meters south of the intersection of Yong'an Street and Planning Road No. 3, east side of the road
- Popular dishes: Cold-Marinated Fish Skin, Spicy Crawfish with Thirteen Spices, Spicy Grilled Fish in Large Plate, Roast Squab, Braised Pigskin with Goose
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Dishes
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Spicy Crawfish with Thirteen SpicesSpicy crayfish with thirteen spices is primarily made from fresh crayfish, which are cleaned and then stir-fried with a blend of thirteen-spice seasoning, chili peppers, ginger, garlic, and other辅料. During preparation, the crayfish are typically blanched in boiling water to remove fishy odor, then the seasonings are fried in oil until fragrant before adding the crayfish for stir-frying. Finally, they are simmered until fully cooked, allowing the flavors to deeply penetrate.
Spicy Grilled Fish in Large PlateFresh fish is marinated, grilled until crispy outside and tender inside, then stir-fried with vegetables and spicy seasonings for a bold, aromatic flavor.
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.
Braised Pigskin with GoosePigskin and goose are braised together, resulting in tender, gelatinous skin and rich, savory meat.
Private Vinegar-Soaked Crispy ChickenA crispy chicken dish marinated in a secret vinegar sauce, combining tender meat with a tangy, savory flavor.
苦瓜炒肉片苦瓜炒肉片是一道以苦瓜和猪肉为主要食材的中式家常菜。苦瓜切片后焯水去苦味，猪肉切片备用。热锅凉油，先将肉片炒至变色，再加入苦瓜片翻炒均匀，调味后继续炒制至熟透。
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.