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Yuefu Chaozhou Cuisine (Jinguan Branch)

Cantonese cuisine · ⭐ 4.5

2nd Floor, West Side, Guanghua Chang'an Building, No. 7 Jianguomennei Avenue

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Puning Fried Tofu

  Puning fried tofu is a deep-fried snack made primarily from tofu. The tofu is cut into cubes and fried in hot oil until the outside turns golden and crispy while the inside remains soft. Some recipes add seasonings before frying or fill the tofu with meat or shrimp for enhanced flavor.
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  Braised Beef in Clay Pot

  Braised beef in clay pot is a dish made with beef as the main ingredient, combined with vegetables like onions and carrots, slowly stewed in a clay pot. Beef chunks are blanched to remove odor, then cooked with seasonings in the pot using water or broth, simmered over low heat until tender and flavorful.
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  Chaozhou Salted Egg Roll

  Chaozhou salted egg roll is a traditional snack from the Chaoshan region, made with eggs, salted egg yolk, and flour. It features a crispy exterior and savory filling.
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  Chaozhou Fried Shrimp Rolls

  Chaozhou fried shrimp rolls are made with fresh shrimp, pork fat, carrot, and mushrooms, wrapped in thin dough and deep-fried until golden and crispy. The exterior is crunchy while the filling remains tender.
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  Chao-Shan Clay Pot Beef

  Chaoshan clay pot beef is a dish featuring fresh beef with onions, garlic, and ginger, slowly stewed in a clay pot. Beef from the shank or brisket is typically used, blanched and then simmered with seasonings to achieve tender, flavorful meat.
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  Hu Rongquan Spring Rolls

  Hu Rongquan spring rolls are a traditional Chinese snack made by wrapping vegetables and meat in thin dough, then deep-fried until golden and crispy. Ingredients include pork, shrimp, carrots, bean sprouts, and mushrooms, all finely sliced and mixed before being wrapped and fried.
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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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  Braised Lotus Seed, Taro, and Lily Bulb

  Braised lotus seed, taro, and lily bulb dish: Soak lotus seeds beforehand, cut taro into pieces, and wash lily bulbs. Add all ingredients to a clay pot with water, simmer gently until taro is soft, lotus seeds are cooked through, and lily bulbs remain crisp, yielding a light and fresh broth.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.

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