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Old Yu's Restaurant

Cantonese cuisine · ⭐ 4.2

No. A26 Xiaoyun Road

Dishes

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  Cantonese Boiled Chicken

  Guangdong white-cut chicken is a traditional Cantonese dish made with a whole chicken, blanched and cooled. Typically using Sanhuang or Qingyuan chicken, it's poached in cold water over low heat until cooked through, then quickly chilled in ice water for tender, smooth meat. Served sliced and arranged on a plate, it's enjoyed with ginger-scallion sauce or soy sauce.
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  Osmanthus Honey Glazed Barbecue Pork

  Glazed pork belly with osmanthus honey, marinated and roasted. Marinated with soy sauce, hoisin sauce, honey, five-spice powder, garlic, and osmanthus paste for tender, juicy meat and a glossy red finish. Brushed with honey glaze during roasting for rich sweetness.
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  Stir-fried Beef Tenderloin with Galangal

  Shagiang stir-fried tenderloin is a dish made with beef tenderloin (hanging dragon), seasoned with sand ginger, garlic slices, and green and red peppers, quickly stir-fried in hot oil.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Stir-Fried Beef Rice Noodles

  Wet stir-fried beef rice noodles is a Chinese dish made with rice noodles, beef, and bean sprouts. The rice noodles are lightly fried, then stir-fried with beef slices and bean sprouts, seasoned with soy sauce and oyster sauce, and thickened with a cornstarch slurry for a smooth, savory flavor.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Red Bean Paste

  Red bean paste is a traditional dessert made primarily from red beans and sugar. The preparation involves soaking the red beans, cooking them until tender, then mixing in sugar until they reach a sandy texture. It has a smooth texture, with the aroma of red beans perfectly blended with the sweetness of sugar.
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  Bafengtang 5-Head Abalone

  Fried abalone with garlic, onion, and chili, served with a crispy tempura-style coating.
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  Sauce Emperor Pigeon

  Sauce Emperor Pigeon is a dish made with young pigeon and special sauce, simmered to perfection. The pigeon meat is tender, and the sauce is rich and fragrant.
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  Golden Seafood Vermicelli Pot

  Golden Seafood Vermicelli Pot features fresh shrimp, crab meat, squid and other seafood with vermicelli and vegetables, simmered in rich broth. The vermicelli absorbs the flavorful soup, while the seafood remains tender and chewy.
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  Delicious Custard-filled Bun

  A flaky pastry filled with a mixture of salted egg yolk and sugar-oil, made by steaming fermented dough. Main ingredients include medium-gluten flour, salted egg yolk, lard or vegetable oil, sugar, and milk or water.

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