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Yue Xiang Yuan Restaurant (Meibo City Store)

Cantonese cuisine · ⭐ 4.2

No. 1-1, Beifang Meibo City, North Entrance of Ancient Culture Street

Dishes

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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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  Prawn

  基围虾 is a dish made primarily with fresh基围虾. The preparation typically involves cleaning the shrimp, then stir-frying or steaming them with seasonings such as garlic and ginger to preserve their fresh and delicious taste.
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  Turbot

  Turbot is a common sea fish, typically选用 fresh whole turbot, which is cleaned and marinated with ingredients such as ginger slices and scallions before being steamed or braised. When steaming, the fish meat remains tender; when braising, it is seasoned with soy sauce, sugar, and cooking wine to allow the flavors to penetrate the fish meat.
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  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.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Fish Maw in Thick Soup

  Fish Maw in Thick Soup is a traditional Chinese dish made primarily with soaked fish maw (swim bladder) and a rich broth. The fish maw is first soaked, cleaned, blanched, then simmered gently in a thick, milky-white broth made from old hen, pork bones, and ham. The slow cooking allows the fish maw to fully absorb the savory flavors of the broth, resulting in a soft, gelatinous texture and a rich, concentrated soup.
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  Sea Crab

  Fresh sea crabs are the main ingredient, cleaned and steamed or boiled to retain their natural flavor. Some recipes add ginger and scallions to remove fishy odor and enhance aroma, while others use garlic, butter, or soy sauce for seasoning.
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  Frog Stew

  Frog stew is a dish primarily made with frog legs. The preparation typically involves simmering the cleaned frog legs together with spices and seasonings until the meat is tender and fully flavored. The finished dish features delicate frog meat and a rich, savory broth.
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  Raw Spicy Dry Pot Fish Head

  Fresh fish head stir-fried in a dry pot with chili, vegetables, and spices for a spicy and aromatic flavor.
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  Gai Lan and Lap Cheong Fried Rice

  A savory dish made with fresh gai lan, lap cheong pieces, and rice, stir-fried to perfection for a balanced flavor and texture.
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  Braised Fish Maw with Pig's Trotter and Chicken

  A stewed soup dish featuring pig stomach, chicken, and fish maw. After cleaning, pig stomach and chicken are simmered together with water and seasonings until tender, then fish maw is added to absorb the broth for a smooth texture.
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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Steamed Eel with Fermented Black Bean Sauce

  A Cantonese dish featuring tender eel rolled into a spiral and steamed with fermented black bean sauce, offering a rich, savory flavor.
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  Black Pepper Ribeye on Iron Plate

  Black pepper steak is a dish featuring beef short ribs, marinated and grilled on a hot iron plate until tender, then finished with a black pepper sauce for a rich, juicy flavor.
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  Black Pepper Beef Steak

  Black pepper beef steak is a dish primarily made with beef. The beef tenderloin is sliced into strips and marinated with black pepper, soy sauce, and other seasonings, then quickly stir-fried on a hot iron plate. Onions and green peppers are added and stir-fried together, resulting in tender and juicy beef with a rich black pepper aroma.
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  Fragrant Rice with Preserved Meat Baozi

  A fragrant rice dish cooked with preserved meats like sausage and pork, served in a clay pot with crispy bottom layer.
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  Fish Head Pot

  A traditional Chinese dish featuring a whole fish head simmered with aromatics and seasonings in a clay pot, resulting in a rich, savory broth and tender fish meat.

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