Close

Hua She New Style Yue Cuisine (Youyang Branch)

Cantonese cuisine · ⭐ 4.4

1st Floor, Building Dong 6, Xinyuan Xili, Xindong Road

Dishes

• 

  3-Style Australian Angus Tenderloin

  Selected Australian Angus beef tenderloin, marinated and pan-seared. Tender and smooth, seasoned with basic spices to preserve the natural beef flavor.
• 

  Fengcheng Qicai Laoji

  Fengcheng Qicai Laoji is a dish made with chicken as the main ingredient, combined with various colored vegetables and seasonings. The chicken is marinated, blanched, and then cooked together with colorful vegetables, resulting in a tender texture and vibrant colors.
• 

  Stir-Fried Green Beans with Sauce

  Stir-fried green beans is a Chinese dish featuring fresh beans, quickly cooked with garlic, ginger, and seasonings like soy sauce and oyster sauce to create a unique aroma and texture.
• 

  Da Hong Pao Pigeon King

  Braised pigeon with Da Hong Pao tea, ginger, and scallions, roasted to perfection. Tender meat, rich tea aroma, crispy skin, juicy inside.
• 

  Xingji Milk Pigeon King

  Xingji Milk Pigeon King is a Chinese dish made with milk pigeons using traditional cooking methods, featuring tender meat and rich flavor.
• 

  Charcoal-Grilled Flaxseed Wenchang Chicken

  Made with Wenchang chicken as the main ingredient, marinated and grilled over fruitwood charcoal until slightly charred on the outside and tender inside. Served with flaxseed for added aroma and nutrition.
• 

  Hong Kong Style Salted Shrimp

  Hong Kong-style salt-baked shrimp uses fresh large shrimp, seasoned with salt and spices, then baked to absorb the savory flavors. Cleaned shrimp are cooked slowly with coarse salt, ginger slices, and scallions until tender and flavorful.
• 

  Australian Grass-Fed 200-Day Tomahawk Steak

  Australian grass-fed 200-day ribeye steak uses premium Australian grain-fed beef, featuring a bone-in cut. Marinated and cooked using high-heat searing or charcoal grilling to preserve its natural flavor.
• 

  Smoked Salmon Caesar Salad

  Smoked salmon Caesar salad made with fresh lettuce leaves, smoked salmon slices, Parmesan cheese, croutons, and Caesar dressing. Wash and dry lettuce, smoke salmon slices, toast croutons until crispy, then mix all ingredients together.
• 

  Boiled lettuce

  Steamed lettuce is a refreshing vegetable dish. The main ingredient is fresh lettuce, cooked using a simple steaming method that preserves its original flavor and nutritional value. The dish has a bright green color and a crisp texture.
• 

  Assorted Fruit Golden Tangerine

  Bai Guo Jin Ji is a dessert or cold dish featuring kumquats as the main ingredient, typically prepared by washing and pitting kumquats, then stewing or marinating them with honey, rock sugar, or other fruits like apples, pears, or red dates for a refreshing, sweet taste with a distinctive citrus aroma.
• 

  Love-Infused Sea Bass

  Xiangsi Sea Bass is a dish featuring fresh sea bass, marinated, pan-fried until golden, then simmered or steamed with scallions, ginger, garlic, soy sauce, and cooking wine, finished with a thickened sauce for tender, flavorful fish.
• 

  Stoneware Frog Legs with Beef

  Stone pot frog is a dish primarily featuring frog meat. Typically, the frog meat is cut into pieces and stir-fried together with accompaniments such as bean sprouts, green peppers, and onions in a heated stone pot. Seasonings like doubanjiang (fermented broad bean paste), garlic, ginger, and chili are added during cooking to create tender frog meat with rich, flavorful taste.
• 

  Clay Pot Baked Sea Shrimp

  Clay pot baked sea shrimp is a dish made with sea shrimp, paired with ginger, garlic, and scallions, and cooked in a clay pot. The shrimp meat is tender, with rich texture and delicious flavor.
• 

  Biji Three-Flavor Grouper

  Biji Three-Flavor Grouper is a Chinese dish made with grouper as the main ingredient, cooked using methods such as pan-frying, deep-frying, and stewing. The main ingredients include grouper, scallions, ginger, and garlic, with a salty and fresh taste.
• 

  Tengjiao Milk Pigeon King

  Tengjiao Milk Pigeon King is a Chinese dish made with milk pigeon and ingredients such as tengjiao, green onion, and ginger. It is cooked by stewing or roasting, highlighting the tender meat of the pigeon and the unique numbing flavor of tengjiao.
• 

  Bridge Fish

  Hot Bridge Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like tofu and vegetables. The fish slices and ingredients are served separately; when eating, the fish slices are quickly cooked in boiling broth, keeping the fish tender and the soup rich.
• 

  Bifengtang Stir-Fried Crab

  Prawn in the style of Aberdeen is a dish made primarily with crabs, stir-fried with garlic, chili, and breadcrumbs. The crabs are first deep-fried until golden and crispy, then tossed with a specially prepared Aberdeen sauce to create a unique texture.
• 

  Chicken-Flavored Crisp Bamboo Shoots

  Chicken broth crispy bamboo shoots is a dish made primarily from fresh, tender bamboo shoots cooked in chicken stock. After blanching, the bamboo shoots retain their crisp texture and absorb the rich, aromatic flavor of the chicken broth during stewing. The preparation involves minimal seasoning to highlight the natural taste of the ingredients.
• 

  Black Truffle Braised Pork

  Black truffle braised pork belly uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine. Black truffle slices or paste are added at the end for aroma, resulting in tender meat with a glossy red color.

Reviews