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Guangzhou Four Seasons Hotel · Yu Yue Xuan · Cantonese Cuisine

Cantonese cuisine · ⭐ 4.4

71st Floor, Four Seasons Hotel, Main Tower, Guangzhou International Finance Centre, No. 5 Zhujiang West Road

Dishes

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  Vegetable Shrimp with Taro Fritters

  Vegetable shrimp with taro fritters is a Chinese dish made with fresh shrimp and taro, which are fried into crispy taro fritters. The dish has a crispy exterior and tender interior with a delicious flavor.
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  Five-Spice Stuffed Pigeon Leg

  Five-Spice Stuffed Pigeon Leg is a dish made with pigeon legs as the main ingredient, stuffed with five-spice powder and minced meat, then cooked after being skewered. It has a fresh and fragrant taste.
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  Braised Pork Belly

  A Chinese dish made by braising pork belly until tender, with a glossy red finish and rich flavor.
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  Ancient Method Braised Magang Goose

  Ancient method braised Magang goose uses premium Magang goose marinated in secret sauce and slowly stewed over low heat for tender, flavorful meat.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Crispy Chicken from Yuyue轩

  A classic Cantonese dish featuring tender chicken with a crispy skin, marinated and deep-fried to perfection.
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  Signature Hand-Deveined Nine-Headed Shrimp Dumpling

  Fresh nine-headed shrimp peeled by hand, mixed with pork and bamboo shoots, wrapped in delicate rice flour dough and steamed to perfection.
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  Truffle Wild Mushroom Tomato Dumplings

  Delicate dumplings filled with wild mushrooms, truffle, and tomato, offering a rich, earthy flavor.
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  Green Shrimp Dumpling Royale

  A classic Cantonese dim sum featuring fresh shrimp wrapped in spinach-infused dumpling wrappers, steamed to perfection for a delicate and savory bite.
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  Honey-glazed Black Pork Char Siu Pastry

  A pastry filled with honey-glazed black pork, baked to golden crispness, offering a sweet and savory delight.
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  Sour Cabbage Braise Pork Belly Noodles

  Pork belly is slowly braised until tender, paired with fermented sour cabbage and hand-pulled noodles. The sour cabbage adds a distinct tangy flavor, while the pork offers rich, balanced fat and lean texture. The broth is savory with a subtle sour note, and the noodles are chewy and absorb the flavorful soup.
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  Aged Black Vinegar Barbecue Pork

  Premium pork belly marinated and roasted, then glazed with aged black vinegar for a rich, tangy flavor.
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  Mango Sago Dessert

  Xiang Mang Yang Zhi Gan Lu is a dessert made with mango, sago, coconut milk, and grapefruit. Cut mango into pieces, cook sago and rinse with cold water, mix coconut milk with milk and add sugar to taste. Finally, combine mango, sago, coconut milk mixture, and grapefruit flesh, stir well, and chill before serving.
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  Black Pork Barbecue Sausage

  Made from premium black pork, marinated and grilled to perfection, this sausage offers a savory, slightly sweet flavor with a tender texture.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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