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Yue Wei Tang · Guangzhou Small Restaurant

Cantonese cuisine · ⭐ 4.3

Shop on First Floor, Tianhong Building, No. 27 Shunhe Road

Dishes

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  Double Preserved Meat Baozi Rice

  Double腊煲仔饭 features fragrant rice as its base, combined with two types of cured meats—cured pork and cured sausage. Slow-cooked in a clay pot over low heat, the rice absorbs the oils and aroma from the cured meats, forming a crispy bottom layer known as 'guoba'. The ingredients are simple, but the preparation emphasizes precise control of heat.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Guangdong Roast Goose

  Guangdong Roast Goose is a classic Cantonese dish, featuring a whole young goose as the main ingredient. After marinating, it is slowly roasted in a special oven until the skin turns golden and crispy while the meat remains tender and juicy. Its hallmark is the crisp skin and tender, flavorful meat with an aromatic fragrance.
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  Guangdong Bok Choy

  Guangdong mustard greens is a classic Cantonese dish, featuring fresh mustard greens as the main ingredient. Through simple cooking techniques, it preserves the original flavor of the greens. To prepare, first wash the mustard greens, then quickly stir-fry them in a hot oil pan. Add an appropriate amount of salt and monosodium glutamate for seasoning, and finally serve while maintaining the dish's vibrant green color and crisp texture.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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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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  Chicken with Pig's Stomach

  Pig stomach chicken is a dish made with pig stomach and chicken as main ingredients. After cleaning, the pig stomach is stewed with chicken, along with ginger slices and goji berries, slowly cooked until tender with rich broth.
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  Stir-fried Blood Sausage

  Stir-fried fresh intestines is a Cantonese dish using pig intestines as the main ingredient. Cleaned and sliced, they are quickly stir-fried with garlic, ginger, scallions, soy sauce, and cooking wine until tender.
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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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  Premium Stir-Fried Beef Hor Fun

  Premium dry-fried beef rice noodles is a Chinese stir-fry featuring sliced beef and rice noodles, enhanced with bean sprouts and onions. The beef is marinated and quickly stir-fried with the noodles to absorb its flavor, resulting in a smooth, layered texture.

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