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Du Yi Yue · Yue Cuisine Xiao Guan (Zhen Wu Miao Dian)

Cantonese cuisine · ⭐ 4.7

No. 4 Zhenwu Temple 4th Alley, Jingtie Shengda Building, 1st Floor

Dishes

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  Taiwanese Three-Cup Chicken

  Taiwanese Three-Cup Chicken is a traditional Taiwanese dish primarily made with chicken thighs or breast meat. The preparation involves cutting the chicken into pieces and using equal parts of sesame oil, rice wine, and light soy sauce as the main seasonings, along with适量 of ginger, garlic, and scallions for flavor. It is then slowly simmered over low heat until the chicken is fully infused with flavor and the sauce thickens.
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  Steamed Small Yellow Croaker with Ginger Sauce

  Cleaned small yellow croaker is marinated with ginger juice and cooking wine, then steamed until tender. The ginger aroma infuses the fish, making it flavorful and succulent.
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  Hakka Black Pig Braised Pork

  Hakka Black Pig Braised Pork is a Chinese dish made with Hakka black pig, cooked by stewing and braising. The meat has a balanced fat and lean texture, tender texture, bright red color, and rich flavor.
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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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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Crystal Shrimp Dumplings

  Crystal shrimp dumplings are a dim sum delicacy made primarily from fresh shrimp, pork fat, and wheat starch. The shrimp is minced and mixed with the pork fat, then seasoned and thoroughly blended. This filling is wrapped in a transparent skin made from wheat starch and water, shaped into a half-moon or ingot form, and steamed until the skin becomes translucent and glossy, with a鲜嫩弹牙 filling inside.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Salted Fish and Eggplant Stew

  Eggplant slices are stewed with salted fish, which adds a savory flavor. The eggplant absorbs the broth and becomes soft and flavorful. First, fry the eggplant until slightly golden, then simmer with salted fish, garlic, ginger, and water in a clay pot until tender and well blended.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Steamed Yellow Croaker with Flower Peppercorns

  Clean and scale the large yellow croaker, make incisions, marinate with ginger slices, green onions, and cooking wine, then top with fresh flower peppers and steam over high heat until cooked. Garnish with green onion threads and drizzle with hot oil to enhance aroma.

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