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Ay Yu Yueji Big Plate Restaurant • Shunde Hotpot (Zhongnan Road Branch)

Cantonese cuisine · ⭐ 4.1

No. 9 Zhongnan Road, Zhongshang Guangbei Main Entrance IF

Dishes

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  Old Guangdong Tangerine Peel Fried Shrimp Cakes

  Shrimp cakes seasoned with tangerine peel, pan-fried to golden crispness, offering a savory and aromatic taste.
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  Stir-fried Green Beans with Pork Neck Meat

  Fresh green beans and pork neck meat are stir-fried at high heat, creating a strong wok aroma. The beans are crisp and tender, the pork juicy and fragrant, enhanced by garlic and sauce.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  White-Cut Chicken from Zhanjiang, Guangdong

  A classic Cantonese dish featuring fresh broiler chicken poached in water until tender, then chilled in ice to retain its juiciness. Served with ginger and scallion dipping sauce for a delicate, savory flavor.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Salted Corn on the Cob

  Spiced salt corn on the cob is a dish made with fresh corn cobs. After boiling, the corn is lightly coated in starch and deep-fried until golden and crispy, then seasoned with spiced salt. Proper heat control ensures a crunchy exterior and soft, tender interior.
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  Galangal Beef

  Shagiang beef is a dish made with beef as the main ingredient, seasoned with galangal, garlic, chili, and other spices. Beef slices or chunks are stir-fried with galangal to absorb its unique aroma, resulting in tender texture and rich flavor.
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  Seafood No-Rice Porridge Pot

  Seafood no-rice porridge pot is a type of porridge made with seafood as the main ingredient, cooked with broth. It mainly includes shrimp, crab, shellfish, and vegetables, with seasonings for a fresh and nutritious taste.
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  Qingyuan Free-range Chicken

  Qingyuan free-range chicken is a delicacy made from locally raised chickens, slowly stewed to preserve natural flavor and tenderness.
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  Roast Meat Platter

  A platter featuring roasted goose, char siu, and barbecued pork, marinated and slow-roasted to perfection for a crispy skin and tender meat.
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  Prawn Stir-fry in Batter

  Prawn stir-fry from the Windy Bay is a dish made primarily with fresh prawns, stir-fried with garlic, chili, and breadcrumbs. The tender prawn meat combines with the crispy breadcrumbs and spicy garlic for a rich and flavorful experience.
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  Shunde Hand-Poured Double Skin Milk

  Shunde hand-poured double skin milk is a traditional Cantonese dessert made from fresh milk. It is prepared by boiling milk, letting it cool to form a layer of milk skin, then pouring the remaining milk and heating it again to solidify. The texture is smooth and rich in dairy flavor.
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  God of Food Char Siu

  Chef's Barbecue Pork is a Chinese roast dish made from pork tenderloin, marinated with soy sauce, sugar, cooking wine, garlic, and five-spice powder, then roasted until the surface is crispy and the meat tender, with a bright red color and delicious flavor.
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  Master Chef's Barbecue Pork Rice

  Chef's Barbecue Rice features premium pork marinated and roasted in a special oven until the exterior is crispy and the inside tender. Sliced and served over fragrant rice, then drizzled with a specially crafted barbecue sauce, it presents an enticing color and aroma.

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