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Yan Yu Shunde Cuisine (Meijiang Branch)

Cantonese cuisine · ⭐ 4.5

2nd Floor, Fengshuiyuan, at the intersection of Jiuhuashan Road and Zhujiang Road

Dishes

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  Braised Squab

  Squab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
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  Guangdong Offal Stew

  Guangdong beef offal is a Cantonese snack featuring beef offal such as tripe, lungs, intestines, and heart, simmered with ginger slices, star anise, and bay leaves until tender and flavorful.
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  Salted Pepper Pine Mushroom

  A dish featuring wild pine mushrooms seasoned with salt and pepper, lightly fried and stir-fried for a savory, crunchy texture.
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  Stir-fried Guangdong Bok Choy

  Stir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Braised Fish in Clay Pot

  A dish featuring fresh fish braised in a clay pot with ginger, scallions, and garlic, resulting in tender, flavorful meat and rich broth.
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  Old Mother Char Siu

  A classic Cantonese dish made with marinated pork shoulder or belly, roasted until tender and glazed with a sweet soy-based sauce.
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  Pepper Pork Tripe Chicken

  Pepper pork stomach chicken is a nutritious dish primarily made with pork stomach and chicken. The preparation involves washing the pork stomach and simmering it together with chicken, adding适量 of pepper for flavor during the cooking process. Once the ingredients are thoroughly cooked and the broth becomes rich and flavorful, the dish is ready to serve.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.
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  鲍鱼汁豆腐

  鲍鱼汁豆腐是一道以嫩豆腐为主料，搭配鲍鱼汁调味的菜肴。豆腐切块后焯水去腥，再与鲍鱼汁一同炖煮，使豆腐充分吸收鲍鱼汁的鲜香。成品色泽清亮，豆腐软嫩，味道浓郁。

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