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Yunshan Tea Restaurant (Greater Guangdong Branch)

Cantonese cuisine · ⭐ 4.2

No. 36 Lingnan Road, Guangdong Building, 1st Floor

Dishes

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  XO Sauce Radish Cake

  XO sauce radish cake is a steamed dessert made from white radish, glutinous rice flour, and water, then topped with XO sauce made from dried scallops, ham, and shrimp. The radish is grated or sliced, mixed with flour, steamed in a mold, and finally garnished with XO sauce.
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  Five Tiger Sauce Steamed Chicken Feet

  Chicken feet are blanched, then marinated with Wu Hu sauce (a blend of spices and seasonings), and steamed until tender and flavorful. Main ingredients: chicken feet and Wu Hu sauce.
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  Traditional Shrimp Emperor Dumplings

  Traditional shrimp皇 dumplings feature fresh shrimp and pork as main fillings, wrapped in thin dough and steamed. Balanced shrimp-to-pork ratio ensures tender, chewy texture with translucent wrappers that preserve the ingredients' natural flavors.
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  Mother-and-Child Shrimp Dumplings

  Mother-and-child shrimp dumplings are made with fresh shrimp and pork, wrapped in transparent, elastic dough made from wheat starch. Shrimp and pork are mixed with seasonings, shaped into half-moon or ingot forms, and steamed until translucent with a tender, chewy filling.
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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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  Guangzhou Boat Rice Porridge

  Guangzhou boat-keeper rice is a porridge made from rice base with fish slices, lean meat, squid, shrimp, egg threads, and crumbled fried dough sticks, simmered together. Rice is first cooked soft, then ingredients added gradually, finished with chopped green onions and cilantro for aroma.
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  Durian Swan Pastry

  Durian swan pastries are Western-style desserts with durian flesh as the main filling, encased in flaky pastry and baked until golden and crispy.
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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 in White Sauce

  Steamed bok choy is a dish featuring bok choy as the main ingredient. The lettuce is washed, quickly blanched in boiling water, drained, arranged on a plate, and served with a dressing or directly. Simple to prepare, it retains the crisp texture and natural flavor of the lettuce.
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  Grilled Fresh Shrimp Red Rice Noodle

  Fresh shrimp mixed with red rice, formed into a sausage-like ingredient and grilled to perfection—crispy outside, tender inside, preserving the shrimp's freshness and red rice's aroma.
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  Liwang Tiaozi Porridge

  Liwang Tiaozi Congee is a Cantonese rice porridge made by simmering rice with various ingredients such as fish slices, shrimp, pork liver, egg threads, and crumbled fried dough sticks. The rice is cooked until soft and tender, then ingredients are added gradually to maintain a thick, rich consistency and a complex flavor profile.
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  Watermelon Lushan Bao

  Watermelon Lushan Bao is a type of bun made with watermelon as the main ingredient, filled with a flowing sand filling. The outer skin is made by mixing watermelon juice with glutinous rice flour and then steamed after being wrapped around the filling.

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