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Dihao Garden Hotel Hua Yan Shifu (Meijing Zhonglu Branch)

Cantonese cuisine · ⭐ 4.1

Level 1, No. 769, Meijing Middle Road

Dishes

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  Nanru Bao

  A traditional dim sum made with glutinous rice flour wrapped around red bean paste and steamed in fermented tofu sauce, offering a soft, sweet taste with a distinctive umami flavor.
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  Char Siu Tower

  A Cantonese dim sum dish featuring layered barbecued pork in a tower shape, glazed with sweet sauce and served as a savory-sweet appetizer.
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  Classic Honey Glazed Barbecue Pork

  Classic Honey Glazed Barbecue Pork is made from pork loin marinated in a secret sauce and slow-roasted to perfection, resulting in a sweet, caramelized crust and tender, juicy meat.
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  First-Class Pink Rice Roll

  First-Class Pink Rice Roll is a delicate dim sum. Main ingredients include rice batter made from high-quality rice, fresh shrimp, minced pork, and shiitake mushrooms. During preparation, the rice batter is steamed into thin, light pink rice sheets. The filling is made by stir-frying seasoned shrimp, minced pork, and chopped shiitake mushrooms. The filling is wrapped in the rice sheet and rolled into a sausage shape, then finally steamed or lightly pan-fried. The finished product has a soft, slightly chewy outer skin and a savory filling.
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  Shanxi Vinegar Chicken Feet

  Chicken feet marinated in Shanxi vinegar with garlic and chili, offering a tangy and spicy flavor.
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  Shanxi Vinegar-Marinated Chicken Feet

  Chicken feet marinated in Shanxi vinegar, tangy and tender, a classic cold dish.
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  Crystal Shrimp Siu Mai

  Crystal Shrimp Siu Mai is a Cantonese dim sum dish. Main ingredients include fresh shrimp, lean pork, and a small amount of pork fat, wrapped in a translucent skin made from wheat starch and tapioca starch. The filling is prepared by mincing shrimp and pork together, seasoned with salt, sugar, white pepper, and a little sesame oil. The skin is rolled into thin circles, filled, and shaped into a cylindrical form, topped with a whole shrimp or crab roe. It is cooked by steaming, resulting in a crystal-clear skin that reveals the pink shrimp filling inside.
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  Fried Dumplings

  Fried dumplings are made by deep-frying filled dumpling wrappers until golden and crispy. Main ingredients include dumpling wrappers and filling (typically pork, shrimp, scallions, and ginger). The exterior becomes crunchy while the filling stays tender.
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  Rice noodle roll

  Rice noodle rolls are thin sheets made from rice batter and steamed, filled with ingredients such as pork, shrimp, and beef, offering a smooth and tender texture. The preparation involves pouring the rice batter into a specially designed steaming tray, steaming until cooked, rolling it into a cylindrical shape, cutting it into segments, and serving it on a plate with soy sauce or other sauces.
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  Soy milk and fried dough sticks

  Doubanjiang you tiao is a traditional Chinese breakfast made of soy milk and youtiao. Soy milk is made from soybeans through soaking, grinding, filtering, and boiling; youtiao is made by mixing flour with water, salt, and alkali, then fermented and deep-fried until golden brown, crispy outside and soft inside.
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  Abalone Sauce Braised Sea Cucumber

  Abalone sauce-braised sea cucumber is a dish featuring sea cucumber as the main ingredient, cooked with abalone sauce. The sea cucumber must be soaked beforehand and slowly simmered with the sauce to absorb its rich flavor, then reduced and plated.
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  Abalone Sauce Chicken Feet

  Abalone sauce chicken feet is a dish featuring chicken feet simmered with abalone sauce after blanching, resulting in tender, flavorful claws with rich umami from the sauce.
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  Fresh Shrimp Wonton

  Fresh shrimp dumplings are made with fresh shrimp as the main ingredient, combined with selected pork, spices, and seasonings to form the filling. The filling is then wrapped in thin, elastic dumpling wrappers, shaped like ingot. They are typically cooked in chicken soup or broth, delivering a delicious seafood flavor.
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  鲫鱼饭

  鲫鱼饭是以新鲜鲫鱼和大米为主要食材，将鲫鱼处理干净后与米一同放入锅中焖煮而成的菜品。制作时通常先将鲫鱼煎至两面微黄，再加入适量水和调味料，与淘洗好的大米一起炖煮，使米饭吸收鱼肉的鲜香。

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