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Yue Lai Yue Wang Hong Kong Style Tea Restaurant (Cixi Wuyue Plaza Store)

Cantonese cuisine · ⭐ 4.3

5th Floor, Wuyue Plaza

Dishes

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  Scallion Pan-Fried Dumplings

  Beijing green onion pan-fried buns made with flour dough, filled with pork and scallions, pan-fried until the bottom is golden and crispy while the top remains soft.
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  Crunchy Golden Sand Rice Noodle Roll

  A rice noodle roll filled with crispy elements and golden sand sauce, offering a delightful contrast of textures and savory flavor.
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  Bear-shaped Lemon Iced Tea

  Bear Frozen Lemon Tea is a beverage made from fresh lemons and selected tea leaves, blended with ice. The refreshing acidity of lemon and the aromatic flavor of tea blend harmoniously to create a crisp taste, while the adorable bear-shaped design adds a touch of fun.
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  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  Rose Drum Oil Chicken

  A Cantonese dish featuring chicken marinated in rose essence and soy sauce, then steamed to perfection for a fragrant, tender result.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  脆皮菠萝包

  脆皮菠萝包是一种外层酥脆、内里松软的甜面包，主要由面粉、糖、黄油、鸡蛋和酵母制成。面团经过发酵后分割成型，表面刷上蛋液并撒上白芝麻，烘烤至金黄色，形成类似菠萝纹路的酥脆外壳。
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  Crispy Pigeon with Golden Flavor

  Golden crispy squab pigeon is marinated and roasted in a hanging oven. The meat is tender, the skin crispy, and the golden glossy surface achieved through special marinade and roasting techniques.
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  Soul-Stirring Thick Char Siu with Fried Egg Rice

  Soul-Stirring Thick Char Siu with Fried Egg Rice is a Hong Kong-style rice plate. Main ingredients include thick-cut char siu, a fried egg, and white rice. The char siu is made from pork shoulder, marinated in a special sauce and roasted until caramelized on the outside and tender inside, then sliced thick. The egg is typically sunny-side up with a runny yolk. Steamed long-grain rice is served on a plate, topped with the char siu and fried egg, and drizzled with a small amount of char siu sauce. The dish is simple and quick to prepare, emphasizing the original flavors and combination of ingredients.
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  Fresh Shrimp and Caviar Dumpling Noodles

  Fresh shrimp and crab roe wonton noodles feature handmade wontons filled with fresh shrimp and crab roe, served with fine noodles. After cooking, the wontons are placed in a flavorful broth, delivering an enticing seafood taste.

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