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Zui Hui Huang Art Palace (Duyunxuan Branch)

Cantonese cuisine · ⭐ 4.2

1st–2nd Floors, Duoyunxuan Art Center, No. 1188 Tianyaoqiao Road

Dishes

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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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  Curry Beef Brisket

  Curry beef brisket is a dish made primarily with beef brisket, cooked with curry blocks or curry powder. First, the beef brisket is simmered until tender, then curry and适量 vegetables are added, and it is slowly stewed until the sauce thickens and turns into an appealing golden yellow color.
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  Signature Shrimp Dumplings

  The signature shrimp dumpling royal is made primarily from fresh shrimp and pork, wrapped in a transparent thin skin and steamed. The shrimp and pork are mixed with seasonings to create the filling, which is then placed into specially prepared dough wrappers, shaped into a crescent form, and steamed until the wrapper becomes thin and translucent with a chewy texture.
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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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  Steamed Rainbow Fish

  Steamed Rainbow Fish is a dish made with Rainbow Fish as the main ingredient, seasoned with ginger, scallions, and other seasonings, and cooked by steaming. It has a fresh and tender texture, preserving the original flavor of the fish.
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  Cantonese Fish Cake

  Cantonese Fish Cake is a traditional dish from Chaozhou, Guangdong, made by mixing fresh fish paste with egg white and starch, then steamed to create a delicate, chewy texture, often served with soy sauce or satay sauce.
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  Braised Beef Tail in Brown Sauce

  Beef tail braised in a rich brown sauce with vegetables, resulting in tender meat and savory flavor.
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  Special Salmon Tower

  A tower of fresh salmon layered with avocado, cucumber, and crab stick, served with a Japanese soy-ginger dressing for a refreshing cold dish.
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  Crispy Young Pigeon

  Fried young pigeon is a dish featuring fresh squab, marinated and coated in starch or batter before frying until golden and crispy. The result is tender meat with a crunchy exterior.
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  Poached Chicken

  White-cut chicken is a traditional dish made primarily from young chicken. It is boiled without any seasonings, preserving the natural flavor of the meat. It is served with a specially prepared sauce to enhance its original taste.
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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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  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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  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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  Golden Garlic Snowflake Beef Cubes

  Stir-fried beef cubes with golden garlic, using premium Wagyu beef cut into small pieces and marinated, then cooked with fried garlic to absorb its aroma and achieve a tender texture.
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  Pan-Fried Tofu Skin Rolls

  Pan-fried tofu skin rolls filled with seasoned meat, crispy on the outside and tender inside.
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  Goose Liver and Lotus Root Patties

  Goose liver and lotus root patties are made by mixing minced lotus root with goose liver paste, shaped into patties, and pan-fried until golden brown for a crispy exterior and tender interior.
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  Black Truffle King Oyster Mushroom

  A refined dish featuring king oyster mushrooms sautéed with black truffle, offering a rich, earthy aroma and delicate texture.
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  Black Gold Custard Bun

  Black gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.

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