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He Yi Garden Restaurant (Chanba Financial City Branch)

特色菜 · ⭐ 4.7

No. 118, Building C, Taohuatang Park Commercial Area, Chanhe East Road

Dishes

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  Kung Fu Sea Bass

  Kung Fu sea bass is made with fresh sea bass, seasoned with ginger threads, green onions, garlic slices, and cooked by steaming or braising. The fish is marinated first, then steamed at high heat to keep it tender, finally drizzled with hot oil to enhance aroma and paired with sauce for rich flavor.
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  Double Green Onion Beef with Chestnut Oil

  Double green onion beef with chestnut oil is a Chinese dish made with beef as the main ingredient, paired with double green onions and a special sauce. The beef from the chest area is marinated and stir-fried with green onion segments, then finished with a special sauce, offering a fresh and slightly spicy flavor.
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  Hakka Yellow Wine Char Siu

  Hakka Yellow Wine Char Siu is made from pork belly marinated with Hakka yellow wine, honey, and soy sauce, then roasted. It has a bright red color, crispy exterior, tender interior, and features rich wine aroma and sweetness.
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  Braised Pig Trotter with Preserved Mustard Greens

  A Chinese dish featuring pork trotters and preserved mustard greens, slow-cooked to tender perfection with rich umami flavor.
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  Okra and Lily Bulb Stir-fry with Shrimp

  A healthy dish featuring shrimp stir-fried with okra and lily bulbs, offering a light and refreshing taste.
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  Cantonese Chicken

  A classic Cantonese dish made by steaming tender chicken with ginger and scallions, preserving its natural flavor and tenderness.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Perilla and Chestnut Braised Duck

  Duck is braised with fresh perilla leaves and chestnuts, slowly cooked to tenderize the meat. The chestnuts are sweet and soft, while the perilla adds a refreshing aroma. A rich, savory dish with layered flavors.
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  Shaanxi-style Braised Pork Belly

  A traditional Shaanxi dish featuring slow-cooked pork belly with a rich, savory flavor and glossy finish.
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  Lotus-Leaf Steamed Flounder

  Fresh flounder steamed with lotus leaf, resulting in a tender and fragrant dish with a subtle sweet-savory flavor.
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  Lotus Leaf Beef Shank

  A dish featuring beef shank slow-cooked with lotus leaves and spices, resulting in tender meat infused with a subtle floral aroma.
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  Garlic-Flavored Sea Bass

  Clean the sea bass, make diagonal cuts, marinate with wine and ginger to remove fishy smell. Sauté garlic, mix with soy sauce, sugar, vinegar; pour over fish, steam, garnish with scallions and cilantro.
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  Crab Roe Soft Tofu

  A dish made with soft tofu and crab roe, known for its rich flavor and delicate texture.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Ginkgo Chicken Stew with Pork Stomach and Boneless Chicken

  Made with pork stomach and boneless chicken, simmered with ginkgo nuts. The broth is clear and flavorful, featuring a delicate ginkgo aroma and rich pork stomach taste. Ingredients are cleaned and stewed together, with ginkgo added at the end to blend flavors.
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  Steamed Pork Ribs with Tangerine Peel and Fermented Black Beans

  A Cantonese dish featuring pork ribs steamed with tangerine peel and fermented black beans, resulting in tender meat infused with aromatic flavors.
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  Fresh Mandarin Fish

  Fresh mandarin fish is a delicacy made from live mandarin fish, steamed or braised to preserve its tender and fresh taste.

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