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Yueyun Dejia Banquet (Zhonghai Mingdu Branch)

Cantonese cuisine · ⭐ 4.0

No. 27, Fangzhi Road (next to China Overseas Mingdu)

Dishes

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  Yi Mian

  Yi Mian is a type of egg noodle made from flour and eggs, deep-fried into a curled shape. It is typically soaked before stir-frying with meat or vegetables for a crispy yet tender texture.
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  Dry Pot Tashan Cauliflower

  A stir-fried dish featuring Tashan cauliflower with pork belly, chili, and garlic, delivering a fragrant and mildly spicy flavor.
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  Retro Sweet and Sour Pork

  Sweet and sour pork is a dish made primarily with pork, usually tenderloin cut into cubes, coated in starch paste and deep-fried until golden and crispy. It's then drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, garlic, and ginger, resulting in a glossy, reddish finish with a crunchy exterior and tender interior.
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  Steamed Giant Grouper

  Steamed Giant Grouper is a classic Cantonese dish made with fresh giant grouper. The fish is cleaned and butterflied from the back to keep it whole. It is then topped with ginger slices and scallions, drizzled with a small amount of cooking wine and soy sauce for steaming, and steamed over high heat. After steaming, shredded scallions and cilantro are added, followed by a pour of hot oil to release the aroma. The dish features tender, white flesh that highlights the natural freshness of the fish.
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  Cantonese-style Poached Pig's Tripe

  A Cantonese dish featuring tender pig's tripe poached in a savory broth with ginger, scallions, and herbs, resulting in a delicate, flavorful texture.
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  Roast Goose with Barbecued Pork

  Roast goose and char siu are a Cantonese dish featuring crispy-skinned goose and sweet, red-glazed pork belly. Together, they offer complementary flavors.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Bamboo Basket Seafood Platter

  A platter of fresh seafood, including shrimp, crab, shellfish, and squid, served in a bamboo basket. Prepared by steaming or quick stir-frying to retain natural flavors.
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  Guangdong-style Sour Cabbage Fish

  A Guangdong-style fish dish made with fresh carp and sour cabbage, simmered in a tangy broth for a balanced, flavorful experience.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Stir-Fried Pea Pods with Chicken Wings

  Stir-Fried Pea Pods with Chicken Wings is a Chinese stir-fry dish made with pea pods and chicken wings, quickly stir-fried to retain the fresh and tender texture of the ingredients.
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  Mushroom Beef Cubes

  A dish featuring tender beef cubes stir-fried with a mix of mushrooms, offering a rich umami flavor and savory taste.
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  Black Gold Char Siu

  Black gold char siu is made from pork tenderloin, marinated and then roasted. The marinade includes soy sauce, honey, oyster sauce, garlic, ginger slices, and five-spice powder to infuse the meat with flavor. During roasting, a special sauce is brushed on, creating a caramelized crust with a glossy black appearance like black gold. The finished dish features tender, juicy meat with a rich sweet-savory aroma.

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