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Yuecha Sanwei Shanfang · Restaurant (Tiyu East Road Store)

Cantonese cuisine · ⭐ 4.1

No. 211–219 Tiyu East Road, Tiyu West Hengjie Residential Community, Unit 104

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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  Seafood Clay Pot Rice Porridge

  Seafood clay pot rice porridge made with rice, shrimp, crab, fish slices, shellfish, ginger, and scallions, slowly simmered in a clay pot. Thick consistency, fresh seafood aroma, tender ingredients.
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  Chaozhou Beef Hot Pot

  Chao-Shan beef hot pot features fresh beef cuts such as brisket, flank, oxtail, and fatty slices, served with a rich beef bone broth as the base. It is accompanied by dipping sauces like satay sauce, garlic paste, and cilantro. The ingredients are sliced thinly and quickly cooked in the pot, emphasizing precise timing and heat control to maintain the beef's tender texture.
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  Stir-Fried Beef Rice Noodles

  A stir-fried dish featuring beef and rice noodles, seasoned with soy sauce and oyster sauce for a savory flavor.
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  Black Barbecue Pork

  A succulent pork dish marinated in a secret sauce and slow-roasted to perfection, featuring a glossy black glaze and rich, savory flavor.
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  Braised Chicken Wings with Tangerine Peel and Rice Noodles

  Braised chicken wings with tangerine peel and rice noodles, a savory dish combining tender meat and aromatic noodles.
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  Seaweed and Char Siu Beef Ball Soup

  A savory soup made with fresh beef balls, seaweed, and ginger, simmered to perfection for a light yet flavorful dish.
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  Tea-Scented Pepper Shrimp

  Tea-Scented Pepper Shrimp is a dish that combines the aroma of tea with the numbing-spicy flavor of Sichuan pepper. Main ingredients include fresh large shrimp, tea leaves (commonly Tieguanyin or Longjing), Sichuan peppercorns, dried chili peppers, ginger, and garlic. The basic method involves cleaning the shrimp and briefly marinating them in tea-infused water. In a hot wok, Sichuan peppercorns, dried chilies, ginger, and garlic are stir-fried until fragrant, then the shrimp are added and quickly stir-fried until they change color. Soaked tea leaves are added and stir-fried together, allowing the shrimp to absorb the delicate tea fragrance and the numbing-spicy notes. The finished dish features tender, springy shrimp with a subtle tea aroma and a mild numbing heat.
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  Sour Cabbage Braised Pork

  Sour cabbage braised pork is made with pork belly, sour cabbage, ginger slices, green onions, and other ingredients. The pork is first pan-fried until golden, then stir-fried with sour cabbage, and slowly simmered with water and seasonings until tender and the sauce thickens.

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