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Yuèyun Hui Guǎn · Seafood Hot Pot

Hot pot · ⭐ 4.8

Level 4, Modern International Building, Jintian Road, Futian Subdistrict (Take the elevator next to Huishang Bank)

Dishes

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  Five-head Dalian Abalone

  A premium seafood dish featuring high-quality Dalian abalone, carefully prepared through soaking and stewing to achieve a tender, smooth texture and rich nutritional value.
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  Canadian Grade A Scallop

  Canadian Grade A geoduck is made from fresh, high-quality geoduck. After removing the shell and cleaning, it's typically steamed or blanched to preserve its natural flavor. The meat is tender and smooth.
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  Hand-Cut Yellow Beef

  Hand-cut yellow beef is a dish featuring fresh yellow beef, sliced by hand and typically cooked by stir-frying, boiling, or grilling to maintain tenderness. Seasonings like scallions, ginger, garlic, and vegetables such as green peppers or onions may be added.
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  Hand-sliced Yellow Beef (Ox Tongue)

  Premium yellow beef hand-sliced, tender with clear texture. Quickly blanched in clear soup or hot pot, preserving natural flavor and offering a smooth, chewy texture.
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  Hand-Beaten Four Treasure Meatballs

  A traditional Chinese dish made by hand-pounding a mix of pork, shrimp, fish, and mushrooms into meatballs, resulting in a tender and flavorful texture.
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  Live Deep-Sea Snapper

  Fresh deep-sea snapper, steamed to preserve its natural flavor and tenderness, a classic Cantonese seafood dish.
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  Macau Black Pepper Pork Bone Pot

  A rich stew of pork bones and black pepper, slow-cooked to perfection in a clay pot, popular in Macau for its warming and aromatic flavor.
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  American Wagyu Beef Slices

  American Wagyu beef slices made from high-quality imported U.S. Wagyu beef, prepared by slow-cooking or quick pan-frying. The meat is tender and juicy with evenly distributed marbling resembling snowflakes. Main ingredients: American Wagyu beef; preparation methods include slicing, optional marinating, and high-heat stir-frying or grilling.
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  Pan-Seared Foie Gras

  Pan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
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  Alaska King Crab

  Alaskan king crab is a dish featuring Alaskan king crab as the main ingredient, typically steamed, boiled, or blanched to preserve its natural flavor. It is sometimes served with ginger vinegar sauce or garlic butter as a dipping condiment.
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  Frost-Season Wagyu Slices

  Premium frost-season wagyu slices, thinly cut and gently cooked to preserve tenderness and rich flavor, served with black pepper or soy-mustard sauce.
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  Herb-Crusted Squab

  Herb-Crusted Squab features tender squab marinated in herbs and fried to a golden crisp, offering a rich, savory flavor.
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  Shark Fin Stew

  A traditional Cantonese dish made by slow-cooking shark fins with chicken, ham, and mushrooms to create a rich, smooth broth.
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  Fresh Tomato and Papaya Pot

  A savory stew made with fresh tomatoes and papaya, often featuring chicken or shrimp, offering a balanced sweet and sour flavor.
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  Fresh Tomato and Papaya Soup Base

  Made from fresh tomatoes and papaya, slowly simmered into a soup base. The tomatoes provide a sweet-tart flavor, while papaya adds natural sweetness and rich aroma. The broth is golden and clear, ideal for boiling various ingredients with a fresh, natural taste.

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