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Jiu Yue Hui · Cantonese Cuisine · Guangdong Food · Seafood

Cantonese cuisine · ⭐ 4.8

Room 402, No. 28 Machang Road

Dishes

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  Ten-Year Taodiao Phoenix Egg Steamed Cassia Bark

  A refined Chinese dish featuring cassia bark steamed with egg white and aged Taodiao wine, offering a delicate, savory flavor.
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  Snow Crab Duet

  This dish features fresh snow crab prepared in two classic styles. Part of the crab meat is steamed to preserve its natural sweetness, while the crab legs and roe are used to make a smooth chawanmushi (savory egg custard). Served with a special vinegar-based sauce to enhance the delicate oceanic flavor.
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  Rich Shrimp Soup Imperial Concubine Rice

  Rich Shrimp Soup Imperial Concubine Rice is a dish primarily made with rice and shrimp broth. Key ingredients include rice, fresh shrimp, shrimp heads, shrimp shells, ginger slices, scallions, and green vegetables. The basic method involves first stir-frying shrimp heads and shells to release aroma, then simmering them to create a rich broth, which is strained. Cooked rice is placed in a bowl and topped with the piping hot shrimp broth, allowing the rice to slightly soak. It is typically garnished with shrimp meat and a few green vegetables. The dish is characterized by its orange-red broth color and savory flavor, with the rice absorbing the essence of the shrimp soup.
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  Hong Kong Style Salted Lemon Char Siu

  Hong Kong Style Salted Lemon Char Siu is a Cantonese roast dish that combines traditional char siu with the flavor of salted lemon. It primarily uses pork shoulder or neck meat, marinated with basic seasonings like soy sauce, sugar, and five-spice powder. The distinctive feature is the addition of chopped salted lemon or salted lemon sauce during marinating and roasting, imparting a unique salty-sour citrus aroma to the meat. The marinated meat is typically hung in a roast oven or baked at medium-high heat, with multiple basting of honey or malt syrup to form a glossy, caramelized crust. The finished dish is tender, juicy, and carries the sweet aroma of char siu complemented by the refreshing taste of salted lemon.
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  Chenghai Sour Cabbage Stewed Oysters

  A dish featuring fresh oysters stewed with sour cabbage, blending the tangy flavor of the cabbage with the rich taste of oysters.
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  Crispy Braised Squab

  Crispy braised squab is made with squab as the main ingredient. After marinating, it is deep-fried until the skin becomes crispy, then braised with soy sauce, sugar, and cooking wine. The finished dish has a bright red color, tender meat, and a crispy outer skin.
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  Sichuan-style Shrimp Angel Hair Pasta

  Fresh shrimp and angel hair pasta stir-fried with Sichuan peppercorns, garlic, and chili for a bold, numbingly spicy flavor.
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  Beef and Mushroom Sauce Noodles

  Tender beef slow-cooked in a rich mushroom sauce, served with handmade rice noodles for a savory and satisfying dish.
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  Scallion Oil Imperial Fan Lettuce

  Scallion Oil Imperial Fan Lettuce is a cold dish primarily made with lettuce stems. Fresh lettuce stems are peeled, thinly sliced, and artfully arranged into a fan shape. The key step is preparing the scallion oil by slowly frying spring onions in hot oil until their fragrance infuses the oil. The prepared scallion oil is then evenly drizzled over the arranged lettuce slices, sometimes accompanied by a small amount of light soy sauce or salt for seasoning. The finished dish is visually appealing with its fan-like presentation, offering a crisp and refreshing texture with a rich aroma of scallion oil.
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  Crispy Bitter Melon and Duck Tongue with Scallion Oil

  Crisp diced lettuce and duck tongue stir-fried in fragrant scallion oil, offering a savory and crunchy texture.
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  Scallion and Truffle Braised Bomb Taro

  A flavorful Sichuan-style dish featuring tender bomb taro braised with scallions and truffle sauce, offering a rich, savory taste.
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  Golden Sea Emperor Black Tofu

  Golden Sea Emperor Black Tofu is a dish featuring black tofu made from black beans as the main ingredient, cooked with a variety of seafood. Key ingredients include black tofu, shrimp, dried scallops, squid, and other seafood. During preparation, the black tofu is cut into pieces and simmered together with cleaned seafood in a pot with broth or water over low to medium heat, allowing the tofu to fully absorb the umami of the seafood. The finished dish has tender and smooth tofu with the unique aroma of black beans, infused with the savory flavor of the seafood, and a rich broth.
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  Golden Pumpkin and Buckwheat Stewed Abalone

  Fresh abalone stewed with golden pumpkin and buckwheat, creating a rich, savory dish with tender texture and aromatic flavor.
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  Steamed Large Yellow Croaker with Dried Tangerine Peel, Fermented Black Beans, and Garlic

  This dish features a large yellow croaker as the main ingredient, steamed with seasonings including dried tangerine peel, fermented black beans, and minced garlic. After cleaning the fish, a sauce mixture of shredded dried tangerine peel, crushed fermented black beans, and minced garlic is evenly spread over the fish, which is then placed in a steamer. The steaming process maximizes the retention of the fish's tender and original flavor, while allowing the unique citrus aroma of the dried tangerine peel, the savory richness of the fermented black beans, and the pungent fragrance of the garlic to fully penetrate the fish meat. The finished dish has white, delicate, and tender fish flesh with a delicious broth, offering a complex yet harmonious flavor profile.
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  Fresh Shrimp and Small Yellow Croaker Baked in Spring Water

  Fresh shrimp and small yellow croaker are baked together in spring water, resulting in a delicate and savory dish with tender fish and succulent shrimp.
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  Black Truffle Stewed Pork Meatballs

  Pork meatballs simmered in a rich broth with fresh black truffle, offering tender texture and deep umami flavor.

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