Close

Yue Jiang Chun · Fine Chaoshan and Cantonese Cuisine (Zhonggang City Store)

Cantonese cuisine · ⭐ 3.9

6th Floor, Zhonggang City, No. 3004, Fuqiang Road (Exit B, Yitian Metro Station)

Dishes

• 

  Healthy Walnut Bun

  A steamed bun made with whole wheat dough and sweet walnut filling, offering a soft texture and nutritious profile.
• 

  Braised Pig Trotter with Dalian Abalone

  A dish featuring pig trotter and Dalian abalone, slowly braised to create a rich, savory flavor.
• 

  Mixed Fish Stew

  Stewed fish pot features fresh fish like crucian carp, sea bass, and ribbonfish with tofu and vegetables, slow-cooked in a clay pot. Seasoned with ginger, scallions, and garlic, the broth is rich and the fish tender.
• 

  Salted Pepper Fried King Crab

  Fresh king crab is stir-fried with salt and pepper, resulting in a savory, crispy dish with tender meat.
• 

  Sichuan-Style Steamed Wild Barracuda

  A dish featuring fresh wild barracuda, steamed in a spicy Sichuan-style broth with vegetables and chili peppers, known for its tender fish and bold, numbing heat.
• 

  Shagiang Cold-Pressed Pork Trotter

  A chilled pork trotter dish marinated with fresh ginger and aromatic spices, offering a refreshing and savory taste.
• 

  Steamed Grouper

  Steamed Tiger Grouper is a dish primarily made with tiger grouper fish. The fish is cleaned and scored on the surface, then seasoned with辅料 such as ginger slices and scallions before being steamed over water in a steamer. Finally, it is drizzled with soy sauce and hot oil for seasoning.
• 

  Roast Goose with Barbecue Pork Rice

  Roast goose and barbecued pork rice is a Cantonese-style main dish featuring succulent roast goose and sweet, glossy barbecued pork, both served over steamed rice.
• 

  Roast Goose Rice

  Roast goose rice features roast goose as the main ingredient, with the whole goose marinated, air-dried, and then roasted to achieve crispy skin and tender meat. The rice is typically plain white rice, served with sliced goose and a small amount of goose gravy, sometimes garnished with green onions or vegetables.
• 

  Stewed Pork Belly with Pearl Melon

  Pork belly and pearl melon are stir-fried to remove odor, then stewed together slowly until flavorful. The dish has a bright red color, tender meat, and melon that absorbs the sauce, offering rich texture.
• 

  Stir-fried Beef with Chinese Broccoli

  Gai Lan Stir-Fried with Beef is a Chinese stir-fry dish primarily made with beef and gai lan (Chinese broccoli). The beef is sliced and marinated with seasonings, while the gai lan is washed and cut into segments. Heat oil in a wok, quickly stir-fry the beef until it changes color, then remove it. Next, stir-fry the gai lan until fragrant, then return the beef to the wok and mix thoroughly with the gai lan. Season to taste and serve.
• 

  Steamed Tiger Prawn with Garlic and Vermicelli

  Tiger prawns steamed with garlic and vermicelli, a classic Cantonese dish featuring tender shrimp and flavorful noodles.
• 

  Braised Abalone, Pig Trotter and Hoof Tendon

  A premium stew featuring abalone, pig trotters, and hoof tendons, slow-cooked to tender perfection with rich, savory flavors.

Reviews