Close

Yueshengxiang

Cantonese cuisine · ⭐ 3.8

No. 1 Jinjiadun, Wuhan Tianjie, 4th Floor, Unit 4009

Dishes

• 

  Three Ways with One Fish

  A dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
• 

  Ginseng Pigeon Soup

  A nourishing soup made with old pigeon and ginseng, slow-cooked to enhance health and vitality.
• 

  Dry-Fried Qingyuan Chicken

  A Cantonese classic dish made by stir-frying fresh Qingyuan chicken with garlic, ginger, and chili for a savory, tender taste.
• 

  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
• 

  Stir-fried Spare Ribs

  A Cantonese dish featuring marinated pork ribs stir-fried quickly with garlic and ginger in a hot wok, resulting in tender and flavorful meat.
• 

  Stir-fried Fish Head

  Stir-fried fish head is a dish made with fresh fish head and seasonings like ginger, garlic, and scallions, quickly cooked at high heat. The fish head is marinated first, then stir-fried rapidly to achieve a crispy surface while keeping the inside tender.
• 

  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.
• 

  Braised Softshell Turtle

  Braised turtle is a traditional dish with turtle as the main ingredient. After the turtle is slaughtered and cleaned, it is cut into pieces, then stir-fried and braised with soy sauce, sugar, cooking wine, and other seasonings. The dish has a bright red color and rich, flavorful broth.
• 

  Red Wine Duck Liver

  Red wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
• 

  Preserved Meat Rice

  Fatty rice is a traditional Chinese staple dish, primarily made with优质 rice and腊肠 (Chinese sausage). The preparation involves slicing the sausage and steaming it together with rice, allowing the aroma and fat from the sausage to infuse into the rice, resulting in a unique texture and flavor.
• 

  Braised Beef Shank with Tofu Skin

  Fried Tofu Skin and Beef Brisket Stew is a nutritious dish primarily made with fried tofu skin and beef brisket. The preparation typically involves soaking the tofu skin beforehand, then stewing the beef brisket until tender. Both ingredients are then combined with seasonings in a clay pot and slowly simmered until the broth becomes rich and the flavors are fully blended.

Reviews