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Yue Jie Kai Fan (Dongsheng Road Branch)

Cantonese cuisine · ⭐ 3.8

Room 111, No. 45 Dongsheng Road, Dongcheng Section

Dishes

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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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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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  Braised Pork Pudding with Preserved Vegetable

  A traditional Chinese dish made by steaming minced pork mixed with preserved vegetables, resulting in a savory and tender texture.
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  Coconut Chicken Soup

  Coconut chicken soup is a soup dish primarily made with coconut and chicken. The preparation involves opening the coconut to extract its juice and flesh, then simmering both with chicken until the meat becomes tender, resulting in a broth that blends the coconut's natural sweetness with the savory aroma of chicken.
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  Stir-Fried Sweet Potato Leaves

  A simple and healthy dish made by stir-frying sweet potato leaves with garlic and ginger, resulting in a fresh and delicate flavor.
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  Steamed Egg with Clams

  A delicate dish made by steaming clams and beaten eggs together, resulting in a silky, savory texture.
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  Stewed Goose

  A traditional Cantonese dish featuring a whole goose slowly stewed in a clay pot with soy sauce and aromatics, resulting in tender meat and rich flavor.
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  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
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  Steamed Egg Custard

  Steamed egg custard is a Chinese dish made primarily from eggs and water. Eggs are beaten, mixed with warm water, strained, and steamed in a container over boiling water. A pinch of salt is typically added, along with optional ingredients like shrimp, ham, or green onions.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecue pork made from marinated pork belly, slow-roasted to perfection with a glossy sweet glaze and tender texture.
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  Tofu Skin Chicken

  A Chinese dish made with chicken and tofu skin, typically steamed or stir-fried for a tender, flavorful result.
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  Black Bean Sauce Goose Intestines

  A Cantonese dish featuring fresh goose intestines stir-fried with black bean sauce, garlic, and ginger, offering a crisp texture and rich umami flavor.

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