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Yueting Private Kitchen (Meilan Lake Branch)

Cantonese cuisine · ⭐ 3.9

No. D45, Lane 555 Luofen Road

Dishes

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  Classic Roast Duck

  A classic roast duck made from Peking duck, roasted to perfection with crispy skin and tender meat. Served with pancakes, hoisin sauce, scallions, and cucumber slices for wrapping.
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  Chilled Sweet and Sour Pork

  Ice-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
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  Curry Seafood Platter

  A platter of fresh seafood like shrimp, squid, and scallops cooked in a rich curry sauce with vegetables.
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  Ning-style Drunken Scallop

  Ning-style Drunken Scallop is a Zhejiang dish made with scallops marinated in rice wine, ginger, and scallions. It has a fresh and tender texture with a rich wine aroma and a slightly sweet and salty flavor.
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  Stir-fried Yam with Cherry Shrimp

  A Chinese dish made by stir-frying fresh yam and cherry shrimp, resulting in a savory and tender texture with a delicate seafood flavor.
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  Yue Ting Special Abalone Rice

  Fresh abalone slowly stewed with fragrant rice, creating a rich and savory dish.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Shanghai-style smoked fish

  Beng-style smoked fish is a traditional Shanghai dish made primarily from mandarin fish or grass carp. The fish pieces are first marinated to absorb flavor, then deep-fried until golden and crispy, and finally soaked in a specially prepared smoking sauce to absorb its rich umami essence.
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  Spicy麻 Szechuan Beef Cubes

  Tender beef cubes stir-fried with Sichuan peppercorns, chili, and aromatics for a bold, numbingly spicy flavor.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Mustard Prawn Blossom Balls

  Fresh shrimp balls coated in egg white and starch, deep-fried and drizzled with mustard sauce for a savory, crunchy texture.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.
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  Black Pepper Angus Beef Cubes

  Black pepper Angus beef cubes made from premium Angus beef, marinated with black pepper and soy sauce, then quickly stir-fried or pan-seared. Tender and juicy, with a spicy black pepper aroma.

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