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Yougeju (Qianfeng Road Branch)

Cantonese cuisine · ⭐ 4.3

No. 135, Shagou Zhong Street, Park No. 5 Ground-Floor Commercial Unit

Dishes

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  Six-Head South African Dried Abalone

  Six-Head South African Dried Abalone is made from premium South African abalone, traditionally sun-dried and air-cured. 'Six-head' refers to approximately six pieces per catty. The main ingredient is dried abalone, which typically requires several days of soaking in water to soften, followed by prolonged braising in a rich broth to allow it to fully absorb the flavors and regain a tender, chewy texture. The finished dish has a golden hue, thick flesh, and a rich, savory taste.
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  Thirteen-Spice Seasoning

  Shi San Xiang is a dish seasoned with multiple spices, using chicken, pork, or beef as main ingredients, along with葱,姜,蒜, and chili. Meat is marinated with Shi San Xiang powder and other seasonings, then stir-fried or braised to absorb flavor and aroma.
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  Curry Beef Brisket with Potatoes

  A savory dish of beef brisket and potatoes slow-cooked in a rich curry sauce, resulting in tender meat and flavorful potatoes.
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  Curried Shrimp

  Curry shrimp is a dish featuring shrimp as the main ingredient and curry as the primary seasoning. To prepare it, first clean the fresh shrimp, then create a rich curry sauce using curry powder and spices. Finally, cook the shrimp together with the sauce until the shrimp are fully cooked and well-seasoned.
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  Da Hong Pao Crispy Squab

  Fresh squab is marinated with Da Hong Pao tea, then roasted to achieve a crispy skin and tender meat, blending the aroma of tea with rich poultry flavor.
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  Crispy Young Pigeon

  Young squab with crispy skin is a dish made from tender young pigeons, marinated and roasted to achieve a golden, crunchy crust and juicy, tender meat.
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  Stewed Crucian Carp

  Remove scales from carp, wash and cut into pieces. Add ginger slices and green onion segments to a pot with适量 water, soy sauce, cooking wine, and a little sugar. Simmer over medium-low heat until the fish is tender and the broth thickens.
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  Home-style Braised Reservoir Fish Head with Large Fried Dough Stick

  This dish features a large fish head, typically from bighead carp or silver carp raised in reservoirs. The cleaned fish head is stir-fried with ginger, scallions, and garlic, then braised with soy sauce, cooking wine, sugar, and other homestyle seasonings until the sauce is rich and flavorful. It is served with a freshly fried large youtiao (Chinese fried dough stick), which is crispy outside and soft inside, perfect for dipping into the fish head sauce. Main ingredients include large fish head, cooking oil, ginger, scallions, garlic, soy sauce, cooking wine, and sugar. The basic method involves pan-frying or deep-frying the fish head until slightly golden, then stewing it with seasonings and water.
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  Brazilian Red Pepper Pork Tripe Chicken

  This dish features pork tripe and chicken as the main ingredients, seasoned with Brazilian red pepper. During preparation, the pork tripe is thoroughly cleaned and stewed together with chicken until tender. Brazilian red pepper, known for its unique fruity aroma and mild spiciness, is then added to enhance the broth. Typically served as a soup, the dish has a rich broth, chewy tripe, and tender chicken. It highlights the natural flavors of the ingredients and the aromatic pepper, making it a comforting stew.
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  Red Date Paste Oil Cake

  A traditional Chinese dessert made from glutinous rice flour and red date paste, steamed to a soft, sweet texture.
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  Coconut-Flavored Squab

  A delicately steamed squab dish infused with coconut milk, offering tender meat and a rich, aromatic flavor.
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  Sandy Onion Stir-fried Lamb

  A dish made with fresh sandy onion and tender lamb, quickly stir-fried to preserve the natural flavors.
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  Chaozhou-style Satay Beef Brisket and Tendon Hot Pot

  Chaozhou-style Satay Beef Brisket and Tendon Hot Pot is a Teochew-style stew. Main ingredients include beef brisket, beef tendons, daikon radish, and satay sauce. The beef brisket and tendons are cut into pieces, blanched, then stir-fried with ginger slices and garlic cloves. Satay sauce, light soy sauce, dark soy sauce, rock sugar, and water are added, and the mixture is simmered over low heat until the meat becomes tender. Finally, daikon radish pieces are added and stewed until flavorful. The dish features a rich broth, tender beef brisket, chewy tendons, and the distinctive complex aroma of satay sauce.
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  Australian Snowflake Beef Stir-fried Rice Noodles

  This dish features wide, flat fresh rice noodles as the main ingredient, paired with imported Australian snowflake beef slices. Other key ingredients include bean sprouts, yellow chives, and onions. The rice noodles are first quickly blanched or steamed to soften. The beef slices are marinated with a little soy sauce and starch. In a hot wok with oil, the beef is stir-fried until it changes color and set aside. Onions are then stir-fried in the remaining oil, followed by the rice noodles, bean sprouts, and yellow chives. Finally, the beef is returned to the wok, seasoned with soy sauce, dark soy sauce, and a little sugar, and everything is stir-fried quickly over high heat until well combined.
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  Stir-Fried Beef Rice Noodles

  Chao Niu He is a Chinese stir-fry dish made primarily with rice noodles and beef, accompanied by辅料 such as bean sprouts and green onions. The rice noodles are cut into segments and quickly stir-fried together with marinated beef slices, then seasoned with soy sauce and oyster sauce to allow the ingredients to blend fully, resulting in a smooth, tender, and refreshing texture.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Spicy Young Pigeon

  Spicy Young Pigeon is made with fresh young pigeon marinated in spicy seasonings and then fried or braised, resulting in crispy skin and tender meat with a bold, aromatic flavor.
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  Dove Blood Curd

  Duck blood tofu is a dish made primarily with duck or pig blood, combined with vegetables and seasonings. Blood slices are stir-fried with葱姜蒜 and chili, then simmered in broth or water, finished with seasoning and thickening for a smooth, rich flavor.
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  Black Truffle Sauce-Braised Mushrooms

  Fresh mushrooms are slowly braised in black truffle sauce, resulting in a rich and savory dish with deep umami flavor.

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