Close

Wu Xi Yue Cuisine (Yuehai Tian Di Branch)

Cantonese cuisine · ⭐ 4.4

B101, Yuehai Tian Di, No. 21 Zhujiang West Road

Dishes

• 

  Mini Soufflé

  Mini soufflé made primarily from eggs, milk, and flour, baked at low temperature. Light and fluffy in texture, melts in the mouth with rich dairy aroma. Requires precise control of heat and time to ensure full internal expansion and a soft outer crust.
• 

  Original Chilled Yang-Yang

  A chilled dish featuring fresh chicken breast and shrimp, marinated and served cold for a refreshing taste.
• 

  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.
• 

  Signature Boiled Pork Liver

  A Cantonese classic featuring tender pork liver quickly blanched and served with a savory sauce, highlighting the liver's natural flavor.
• 

  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.
• 

  Stir-fried Amaranth with Chili and Fermented Tofu

  Stir-fried amaranth with chili threads and fermented tofu: Wash and cut amaranth, slice chili. Heat oil, stir-fry chili, add amaranth until tender, then mix in fermented tofu for flavor.
• 

  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
• 

  Stir-Fried Beef Rice Noodles

  Wet stir-fried beef rice noodles is a Chinese dish made with rice noodles, beef, and bean sprouts. The rice noodles are lightly fried, then stir-fried with beef slices and bean sprouts, seasoned with soy sauce and oyster sauce, and thickened with a cornstarch slurry for a smooth, savory flavor.
• 

  Hot Milk Tea

  Hot milk tea is made primarily from tea, milk, and sugar. Steep tea in hot water, filter, then add milk and sugar, stir well, heat to a suitable temperature, and serve.
• 

  Pan-Seared Flying Heaven Yellow Croaker

  Fresh yellow croaker is pan-seared to achieve a golden crisp exterior and tender, flavorful flesh. Enhanced with scallions, ginger, garlic, and seasonings, it delivers a savory-sweet taste highlighting the fish's natural essence.
• 

  Stir-Fried Beef Rice

  Stir-fried beef with vegetables served over steamed rice, a flavorful and quick dish.
• 

  Shrimp Paste Stir-fried Lettuce

  A Cantonese dish featuring fresh lettuce stir-fried with shrimp paste, garlic, and ginger for a savory, aromatic flavor.
• 

  Black Sugar Pork Belly

  A savory dish made by slow-cooking pork belly in black sugar, resulting in a sweet and tender texture.
• 

  Black Vinegar Pork Strips

  A Chinese dish made with pork strips stir-fried in black vinegar sauce, tender and sweet-sour.

Reviews