Close

Ah Yue Old Dishes Workshop

Cantonese cuisine · ⭐ 4.6

Room 111, Unit 2, Building 12, Evergrande Yujing, Xingfu Street

Dishes

• 

  Assorted Braised Dishes

  A mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
• 

  Cured Meat Clay Pot Rice

  Xiao La Wei Bao Zi Fan is a rice dish based on rice, combined with preserved sausages and cured meats such as腊肠 and腊肉, along with fresh vegetables, slowly stewed in a clay pot over low heat. The rice absorbs the oil and aroma of the preserved meats, forming a crispy layer of rice crust at the bottom.
• 

  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.
• 

  Shacha Beef

  Shacha beef is a dish made with beef and shacha sauce. Beef slices are marinated with shacha sauce, soy sauce, and starch, then stir-fried with onions and green peppers for a tender, rich flavor.
• 

  Chaozhou Fried Pork with Lotus Root

  A traditional Cantonese snack made by frying pork minced with water chestnuts, resulting in a crispy exterior and tender interior.
• 

  Chaozhou-style Braised Pig Trotter

  A traditional Cantonese dish featuring slow-cooked pig trotters in a savory sauce with soy, rock sugar, and spices.
• 

  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
• 

  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
• 

  Spotted Sea Bass

  A dish made from fresh spotted fish, typically marinated with salt and cooking wine, then prepared by steaming, braising, or frying to retain its tender texture.
• 

  Sichuan Pepper Oil Drizzled Tiger Grouper

  Tiger grouper fillets are drizzled with Sichuan pepper oil and served with scallions and ginger, delivering a fresh, tender texture with bold spicy and numbing flavors characteristic of Sichuan cuisine.
• 

  Shrimp and Crab Rice Porridge

  Shrimp and crab rice porridge made with fresh shrimp and crab, cooked slowly with rice to create a rich, flavorful dish.
• 

  Golden Eagle Fish Salad

  A cold dish made from finely sliced fresh fish, served with a special sauce and garnishes, known for its delicate texture and savory flavor.
• 

  Golden Cake

  Golden cake is a steamed dessert made from glutinous rice flour, eggs, sugar, and a small amount of edible oil. Mix ingredients evenly, pour into a mold, steam until cooked to form a golden color and soft texture.

Reviews