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Yue Xiao Jie · Xun Wei Shun De Cai (Cui Wei Department Store)

Cantonese cuisine · ⭐ 4.4

5th Floor, Building A, Cuiwei Department Store, Fuxing Road

Dishes

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  Ancient Method Deep Well Roast Goose

  Ancient method deep well roast goose uses优质 young goose, processed through traditional steps like marinating, inflating, hanging, and roasting. Main ingredient is fresh goose meat, seasoned with five-spice powder, salt, soy sauce, and sugar, then slowly roasted in a deep well吊炉 for crispy skin and tender meat.
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  Sizzling Crispy Intestines

  Zi Zi Cui Kou Hua Chang is a dish featuring pig intestines, cleaned, sliced, and stir-fried in a clay pot with garlic, ginger, scallions, soy sauce, oyster sauce, and cooking wine over high heat for a crisp, chewy texture.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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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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  Seafood Sauce Noodle Pot

  Sea Emperor sauce dry-fried rice noodle pot features rice noodles with seafood like shrimp, squid, and clams, stir-fried with Sea Emperor sauce and heated in a clay pot for rich flavor absorption. No water added—relies on natural moisture and sauce thickness.
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  Sugarcane Root and Water Chestnut Drink

  Gancao MaoGen MaTi water is a drink made from sugarcane, Chinese yam root, and water chestnuts. Peel and cut sugarcane, wash and slice the root, peel and cube the water chestnuts. Boil all together in water, then simmer until soft and flavorful. Strain before serving.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Egg Yolk Custard Bun

  Egg yolk custard bao is a classic Chinese dim sum, featuring a soft dough wrapper filled with a rich, flowing egg yolk custard filling. During preparation, the specially made custard filling is wrapped in dough and steamed, resulting in a silky, sand-like texture that melts in your mouth and fills the air with irresistible aroma.
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  Steamed Chicken Feet in Soy Sauce

  Chicken feet are blanched, then marinated with soy sauce, ginger slices, and green onions before steaming. The dish has a glossy red color and tender, flavorful texture.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Fish Skin in Prosperous Sauce

  Feng Sheng Shui Qi Lao Yu Pi is a cold dish featuring fish skin as the main ingredient. After processing, the fish skin is blanched or boiled, then mixed with scallions, ginger, cilantro, and seasoned sauce for a refreshing bite.

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