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Yunjin Hui Teppanyaki

日料 · ⭐ 4.8

No. 399 Longlan Road, Yunjin Dongfang Phase II Sales Office, 4th Floor

Dishes

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  A5 Wagyu Beef

  A5 Wagyu is a high-quality Japanese beef, primarily made from specific cuts of Japanese Black Wagyu cattle. Cooked using methods such as low-temperature slow cooking, charcoal grilling, or pan-searing, it preserves its delicate texture and rich marbling.
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  Ice-Cold Shrimp with Honey Mustard Sauce

  Fresh shrimp chilled and served with a honey mustard sauce, offering a crisp texture and balanced sweet-spicy flavor.
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  Mexican Red Lobster with Honey Mustard Sauce

  Fresh red lobster is grilled and served with a honey mustard sauce, offering a sweet and tangy flavor profile.
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  Cream of Mushroom Soup

  Cream of mushroom soup is a soup made primarily with fresh mushrooms, supplemented with cream, onions, and other ingredients simmered together. The preparation involves slicing the mushrooms, sautéing them with onions and butter until fragrant, then adding water or broth and bringing to a boil. Finally, cream and a suitable amount of salt are added for seasoning. The result is a smooth, richly creamy texture with a luxurious dairy aroma.
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  Australian Ribeye Steak

  Australian beef short ribs made from imported Australian rib cuts, marinated and then pan-seared or grilled. Main ingredient is Australian beef short ribs, seasoned with basic spices like salt, black pepper, and olive oil. Cooking focuses on precise heat control to maintain tenderness.
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  Australian Lobster with Honey Mustard Sauce

  Fresh Australian lobster steamed and served with a honey mustard sauce for a sweet and spicy flavor.
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  Grilled American Ribeye Steak

  Premium American ribeye steak marinated and grilled to perfection, offering a rich, tender bite with a smoky char.
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  Charcoal-Grilled Donghai Horn Snail

  Fresh Donghai horn snails are marinated and grilled over charcoal, resulting in a tender, flavorful dish with a smoky aroma.
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  Fresh Squid in Chili Oil

  Fresh Squid in Chili Oil is a dish featuring fresh squid as the main ingredient. Large, tube-shaped squid is cleaned and cut into sections or scored. The squid is quickly blanched or stir-fried to retain its crisp and tender texture. The core seasoning is homemade chili oil, typically made by infusing rapeseed oil with chili flakes, Sichuan peppercorns, and various spices, resulting in a bright red color and rich aroma. The prepared squid is then tossed with the chili oil, minced garlic, soy sauce, sugar, and other seasonings. The final dish offers squid with a crunchy texture and a savory, aromatic flavor highlighted by the numbing spiciness and fragrance of the chili oil.
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  Borscht

  Borscht is a soup made primarily from beef, cabbage, carrots, onions, and potatoes, typically seasoned with tomato sauce or paste and simmered to perfection. To prepare it, beef is first blanched and then slowly cooked together with vegetables to allow the flavors to meld.
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  Cured Pork Belly Sausage Platter with Air-Dried Meat

  This dish features air-dried sausages and meat primarily made from pork belly. The selected pork belly is cured with salt, sugar, and spices, then stuffed into casings or shaped directly, and naturally air-dried in a cool, ventilated place for several days to weeks to evaporate moisture and concentrate flavor. The finished product has a firm texture and a pronounced savory, salty taste with subtle spice notes. It is typically served sliced and cold as a classic charcuterie item.
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  Jasmine-Smoked Cod

  Cod fillet gently smoked with jasmine flowers, resulting in a delicate and aromatic dish.
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  Braised Sea Cucumber and Turtle Skirt with Scallions

  This dish features sea cucumber and turtle skirt as the main ingredients. The sea cucumber and turtle skirt are first soaked and cleaned. Oil is heated in a wok, and a large amount of scallion sections are stir-fried until golden and fragrant. Then, the sea cucumber and turtle skirt are added and braised together. Typically, broth, soy sauce, cooking wine, sugar, and other seasonings are added, and the ingredients are simmered over low heat to fully absorb the sauce and scallion aroma. The finished dish has a bright red color, with the sea cucumber being soft and glutinous, the turtle skirt rich in collagen and smooth in texture, and a strong scallion fragrance.
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  Teppanyaki

  Teppanyaki is a dish prepared fresh on a hot iron plate, primarily featuring ingredients such as meat, seafood, and vegetables. During preparation, the ingredients are cooked directly on the heated iron plate and served with a specially crafted sauce, offering a unique taste.
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  Silver Cod Trio

  A trio of silver cod prepared using pan-searing, grilling, and steaming methods, served with lemon butter sauce for a rich, delicate flavor.
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  Tangerine Peel Red Bean Paste Tangyuan

  A traditional Chinese dessert made with glutinous rice balls filled with sweet red bean paste and flavored with tangerine peel for a refreshing aroma.
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  Snowflake Beef with Dried Mushroom Fried Rice

  Snowflake Beef with Dried Mushroom Fried Rice is a stir-fried rice dish featuring premium snowflake beef and Yunnan's specialty dried mushrooms. Key ingredients include diced snowflake beef, dried mushrooms, cooked rice, eggs, and chopped scallions. The snowflake beef is quickly stir-fried until color changes, while the dried mushrooms are soaked and chopped. Eggs are scrambled in hot oil, then rice is added and stir-fried until separated. Beef and mushrooms are incorporated, seasoned with salt and soy sauce, and finished with scallions. The dish highlights the tenderness of the beef and the rich, earthy aroma of the mushrooms, with each grain of rice distinct and fragrant.
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  Braised Sponge Gourd with Dried Mullet and Fruit

  This dish features fresh sponge gourd cooked with dried mullet (a type of salted sea fish). The salted fish is pan-fried to release its aroma, then stir-fried with peeled and cubed sponge gourd before simmering with broth or water until tender. The dish combines the unique savory taste of the fish with the sweet, juicy texture of the gourd.
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  Foie Gras Caviar Steamed Egg

  Foie gras caviar steamed egg is made by mixing beaten eggs with chopped foie gras and caviar, then steaming gently over water until set.
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  Black Truffle Abalone Cantonese Chicken

  A premium dish featuring Cantonese chicken, black truffle, and abalone, gently stewed to preserve natural flavors and create a rich, savory broth.

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