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Yue Shengfa • Zong Gutai Huo Quan (Hilongguan Branch)

Hot pot · ⭐ 4.4

Yueshengfa Restaurant, inside the parking lot of Shangbei Xinzuo Building 2, No. 35 Yuan, Huilongguan West Street

Dishes

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  Zhongshan Crisp Meat Carp Belly

  Zhongshan crispy fish belly is a dish made primarily from crispy fish belly, which is steamed, braised, or pan-fried to retain its tender texture. Ginger slices and scallions are often added to remove fishy odor and enhance aroma.
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  Shengfa Hand-Cut Snowflake Pork

  Shengfa hand-cut wagyu pork belly uses premium pork belly, sliced by hand into thin pieces with fine texture and marbled fat, resembling snowflakes. Boil briefly or stir-fry quickly to preserve its natural flavor.
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  Crispy Fried Tofu Skin

  Fried tofu skin turns golden and crispy on the outside, soft inside. Made from tofu paper through high-temperature frying, often served with dipping sauce or as a side dish.
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  Signature Qingyuan Chicken

  Signature Qingyuan chicken from Guangdong uses free-range local chickens, cooked in clear water or steamed, preserving its natural flavor. Tender meat served with special dipping sauce or ginger-scallion soy for authentic taste.
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  Signature Guangdong Qingyuan Chicken

  Signature Guangdong Qingyuan Chicken is a classic Cantonese dish made with Qingyuan chicken from Guangdong, cooked by steaming or stewing to retain the tenderness and original flavor of the chicken, with a delicate texture and pure taste.
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  Signature Guangdong Pepper Pork Tripe Chicken Pot

  This dish features pig stomach and chicken as main ingredients, seasoned with Cantonese white pepper and slow-cooked to blend flavors. After cleaning, pig stomach is simmered with chicken pieces in water and white pepper powder.
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  Hong Kong-style Clay Pot Rice

  Hong Kong-style clay pot rice is made with rice base, adding ingredients like sausage, pork, chicken or ribs, slowly stewed in a clay pot. A crispy rice crust forms at the bottom, served with greens and sauce for rich flavor.
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  Zhanjiang肥Oyster

  Zhanjiang oyster dish uses fresh oysters with garlic, ginger, and green onions, steamed or pan-fried to preserve their natural flavor.
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  Hand-Cut Chaoshan Wagyu Tenderloin

  Chao-Shan hand-cut wagyu uses the tenderest part of beef—short loin—hand-sliced for hot pot or stir-fry. Fresh beef with scallions, ginger, and garlic, quickly blanched or stir-fried to keep it tender.
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  Chao Shan Hand-Hammered Beef Balls

  Chao-Shan hand-pounded beef balls use fresh yellow beef as the main ingredient, pounded by hand until tender, then mixed with starch, salt, and pepper, shaped into balls and cooked. The process emphasizes manual pounding to maintain elasticity and texture.
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  Bamboo-Steamed Noodles

  Zhúshēng noodles are a traditional Cantonese dish made from flour and water, crafted by hand through repeated stretching and pounding to create elastic, smooth-textured noodles. Typically served with fresh broth or stir-fried ingredients.
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  Bamboo Sugar, Lotus Root, and Water Chestnut Drink

  Bamboo sugarcane, Chinese yam root, and water chestnut drink is a traditional Chinese beverage made from bamboo sugarcane, Chinese yam root, and water chestnuts. To prepare, clean the ingredients thoroughly, add an appropriate amount of water, bring to a boil, then simmer over low heat until the flavors are fully blended. Strain out the solids before serving.
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  Gold-Grade Hong Kong Style Rich Broth Bird's Nest Chicken Pot

  Gold-Grade Hong Kong Style Rich Broth Bird's Nest Chicken Pot is made with chicken, bird's nest, and various ingredients, cooked by slow stewing. The soup is rich and delicious, with abundant nutrition.

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