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Cui Yuan Tea House

Cantonese cuisine · ⭐ 3.7

No. 8, Shuiwei Er Street

Dishes

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  Afternoon Tea One-Bite Toast

  A delicate Western dessert made with toast, topped with cream, jam, or fruit, baked until golden. Perfect for afternoon tea.
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  Ice Fire Pineapple Bun

  A Hong Kong-style snack made with a crispy pineapple bun filled with cold butter, offering a contrast of hot and cold textures.
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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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  Braised Pork Belly with Tofu Skin in Clay Pot

  A traditional Cantonese dish featuring tender pork belly and tofu skin simmered together in a clay pot, resulting in rich, savory flavors.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional Cantonese roasted dish, primarily made with a whole goose that is marinated and then roasted in a hanging oven. The goose meat has a crispy skin and tender, juicy flesh inside, typically marinated with a special sauce to enhance its flavor.
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  Passion Fruit Green Tea

  Passion fruit green tea is a beverage made primarily from green tea and passion fruit. Brew green tea with hot water, let it cool, then add fresh passion fruit pulp or juice and stir well. Adjust sweetness to taste by adding honey or sugar as needed.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Lotus Stem Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly with garlic and green peppers for a savory, satisfying meal.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Heartbreaking Four Treasure Rice

  A Chinese rice dish featuring chicken thigh, shrimp, mushrooms, and green peas, served over fragrant rice with a savory sauce.

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