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Da Tu Restaurant (Chao Yang Da Yue Cheng Branch)

Cantonese cuisine · ⭐ 4.5

6F-20, Chaoyang Joy City, Qingnian Road

Dishes

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  Chilled Seasonal Fruit Sweet and Sour Pork

  This dish features pork tenderloin, deep-fried and mixed with chilled seasonal fruits like pineapple, apple, and grapes. It offers a crispy exterior and tender interior with fresh fruit aroma. The meat is marinated, coated, fried, then combined with sliced fruits and a sweet-sour sauce, finally chilled to set.
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  Curry Bread Chicken

  Curry breaded chicken made with chicken coated in breadcrumbs, fried or pan-fried, then simmered in curry sauce. Crispy outside, tender inside, with rich curry flavor infused with spices.
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  Sour Milk Fish

  奶酸鱼 is a dish made with fresh fish, milk, and sour ingredients like sauerkraut or vinegar. The fish is cleaned, then fried or boiled, and finally stewed with milk and sour seasonings to absorb creamy and tangy flavors.
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  Crispy Yellow Croaker with Flavorful Sauce

  Yellow croaker is marinated, coated in starch paste, deep-fried until golden and crispy, then drizzled with a special savory sauce. Main ingredients: yellow croaker and seasoning sauce. Methods: marinating, coating, frying.
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  Almond Snow Beef Cubes

  Almond snowflake beef cubes is a dish featuring tender snowflake beef and almonds. The beef is marinated, then stir-fried with toasted almonds for a crisp texture and rich flavor.
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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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  Matcha Milk Jelly Pineapple Bun

  A matcha milk jelly pineapple bun dessert made of a crispy, soft bun with sugar crystals and a smooth matcha milk jelly made from matcha powder, milk, cream, and gelatin.
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  Oil-free Fish Soup with Seasonal Vegetables

  A soup base made with fish broth and seasonal vegetables. Main ingredients include fish (such as crucian carp or sea bass) and fresh vegetables like cabbage, carrots, and tofu. First, the fish is pan-fried and then simmered in water to make the broth, followed by adding sliced vegetables to stew until tender.
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  Salted Pepper Tofu Bites

  Sichuan-style salted tofu is a dish made with soft tofu, pan-fried until golden and then stir-fried with salt, pepper, scallions, ginger, and garlic to absorb the savory flavor while maintaining a crispy exterior and tender interior.
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  Lapsang Souchong Milk Tea (Cold)

  Cold Lapsang Souchong milk tea is made with Lapsang Souchong black tea base, mixed with milk or non-dairy creamer and chilled. Ingredients include Lapsang Souchong tea, milk or plant-based milk, and optional sweeteners like syrup or honey. Brew tea, cool, mix with dairy, stir well, then chill or add ice.
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  Charcoal-Grilled Honey Glazed Barbecue Pork

  Made from pork tenderloin or梅花肉, marinated and grilled over charcoal. The marinade typically includes soy sauce, honey, oyster sauce, garlic, and five-spice powder, resulting in tender, juicy meat with a caramelized surface and glossy honey glaze.
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  Avocado Vegetable Salad

  Avocado vegetable salad mainly consists of fresh vegetables like avocado, lettuce, cherry tomatoes, cucumber, and carrot. Wash and cut the ingredients, then mix with olive oil, lemon juice, or vinegar.
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  Snow Cube Coconut Jelly

  Snow Square Coconut Jelly is a dessert made primarily from coconut milk and a gelling agent like gelatin or agar. After heating the coconut milk slightly, sugar is added, then poured into molds and chilled to form a semi-transparent gel. Serve in pieces or with fruits and nuts.

Reviews

• amethyst_barley
  Super easy to find, this place is on the 6th floor of Chaoyang Joy City. The whole vibe is white with a foresty feel, lots of greenery everywhere, really pretty for photos — no wonder all the young crowd comes here to snap pics. Their curry bread chicken is the must-try. The bread is baked fresh, slightly crispy on the outside and super fluffy inside, and dipping it into the rich curry was honestly so satisfying. The salt and pepper little tofu bites were crispy outside, tender inside, and the sweet chili sauce on the side was the perfect touch. Their Lapsang Souchong milk tea came in the cutest little shape and the tea flavor was really smooth and strong. Service was great too, they actually reminded me about the steps so I didn't trip. Overall it's like creative Cantonese food, around 100+ RMB per person, pretty good value for what you get. Heads up though — on weekends during dinner it's almost guaranteed you'll have to wait, so I'd say come at an off-peak time.