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Qing Yue Xuan · Classic Cantonese Cuisine

Cantonese cuisine · ⭐ 4.8

Building C, Building 3, Guotai Financial Center, No. 266 Lushan Road

Dishes

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  Fermented Tree Tomato Sour and Spicy Fish Maw Soup

  Fermented tree tomato sour and spicy fish maw soup is made with fermented tree tomatoes and fish maw, seasoned with chili and vinegar for a sour and spicy flavor.
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  Ancient Method Crispy Chicken

  Ancient method crispy chicken uses quality free-range chicken, marinated and air-dried before deep-frying to achieve a golden, crunchy skin while keeping the meat tender and flavorful.
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  Stir-fried Squid with Garlic in Clay Pot

  A Cantonese dish featuring fresh squid stir-fried with garlic, bean paste, and chili in a clay pot for a rich, savory flavor.
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  Guang-style White Boiled Imperial Chicken with Ginger Paste

  Guang-style White Boiled Imperial Chicken with Ginger Paste is a Cantonese dish, mainly made of chicken and ginger paste. The chicken is cooked in a special braising sauce and served with ginger paste, offering a tender texture and rich flavor.
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  Imperial Mushroom Clear Soup

  A refined soup made from premium mushrooms and clear broth, offering a delicate and savory taste.
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  Italian Vinegar Fruitwood Char Siu

  A premium pork shoulder marinated in a secret sauce and slow-roasted over fruitwood, finished with an Italian vinegar glaze for a sweet-savory flavor.
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  Fruitwood Char Siu with 40-Year-Old Shanxi Old Vinegar

  Fruitwood Char Siu with 40-Year-Old Shanxi Old Vinegar is a dish made with fruitwood-roasted char siu paired with 40-year-old Shanxi old vinegar. The char siu has a crispy exterior and tender meat, complemented by the rich and sour aroma of the aged vinegar.
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  Braised Eastern Star Grouper with Chaozhou Pickled Cabbage

  Fresh grouper fillets are quickly blanched with Chaozhou pickled cabbage, resulting in a delicate, tangy dish that highlights the best of Cantonese seafood cuisine.
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  Chaozhou Sour Cabbage Boiled East Star Sea Bass

  Chaozhou sour cabbage boiled east star sea bass is a Cantonese dish made with east star sea bass, sour cabbage, pig's stomach, and pig's lung, cooked in soup. The taste is fresh and sour, stimulating the appetite.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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  Medicated Crispy Squab

  A delicately seasoned squab, marinated with medicinal herbs and deep-fried to a golden crisp, offering a savory and nourishing dish.
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  Medicinal Crispy Young Pigeon

  A delicately seasoned young pigeon marinated in medicinal herbs, then air-dried and deep-fried to a golden crisp. Tender inside with aromatic herbal notes.
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  Braised Fresh Abalone with Oyster Sauce

  Fresh abalone is slowly braised with oyster sauce. The sauce is rich and delicious, and the abalone is tender and flavorful.
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  Candied Orange Peel Meat Cake Steamed Crab

  Candied Orange Peel Meat Cake Steamed Crab is a Chinese steamed dish made with pork mince, candied orange peel, and crab. The pork mince is mixed with candied orange peel to form a meat cake, which is then steamed together with crab.
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  Caviar Finger Lime Foie Gras

  A gourmet dish featuring seared foie gras paired with caviar and finger lime, offering a luxurious blend of textures and flavors.
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  Caviar Wine-Infused Foie Gras

  A refined French dish featuring tender foie gras infused with wine and topped with savory caviar, offering a luxurious and rich flavor experience.
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  Black Truffle Abalone Baked Chicken

  A luxurious dish featuring fresh abalone and chicken, enhanced with black truffle sauce and baked to perfection.

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