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Mei Hua Aviation Theme Hotel Mei Hua Hui Chinese Restaurant

Cantonese cuisine · ⭐ 4.6

No. 1, Xijie, Jiaoliao Village, Huashan Town

Dishes

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  Vibrant Colors

  A colorful salad featuring vibrant vegetables like purple cabbage, carrots, cucumbers, red and yellow peppers, lightly blanched or shredded and tossed with a seasoned dressing. Emphasis is placed on visual appeal through harmonious color combinations.
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  Scallion Stir-fried Black Wood Ear

  A classic Chinese dish featuring tender black wood ear mushrooms stir-fried quickly with fresh scallions and light seasoning for a crisp, savory taste.
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  Guangzhou Fried Rice

  Guangzhou fried rice is a Chinese stir-fry made with rice, eggs, shrimp, ham, peas, and carrots. Rice is first stir-fried, then ingredients and seasonings are added gradually and mixed until fully cooked.
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  Crystal Meat Jelly

  Crystal Meat is a traditional cold dish made from pork trotters, cured, boiled, and chilled to set. Seasoned with salt, scallions, ginger, and yellow wine, it becomes firm and crisp, with a semi-transparent appearance giving it the name 'Crystal'.
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  Australian Lobster Steamed Egg

  A refined dish featuring fresh Australian lobster and eggs, gently steamed to create a silky, flavorful texture.
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  Hermès Spicy Pepper and Century Egg

  Hermes-style preserved egg with roasted chili is a cold dish featuring preserved eggs and roasted chilies. The eggs are diced and mixed with grilled or stir-fried chili segments, then seasoned and tossed. Roasted or fried chilies add aroma, while soy sauce and sesame oil enhance the flavor.
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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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  Braised Fresh Abalone in Clay Pot

  Fresh abalone is slow-braised in a clay pot with ham and mushrooms, resulting in tender meat and rich broth.
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  Braised Pork Belly with Abalone

  A luxurious Chinese dish combining pork belly and abalone, slow-cooked in a savory sauce of soy sauce, sugar, and wine for rich, tender flavors.
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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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  Honeycomb Crispy Steak

  Premium steak coated with a special crispy batter, seared at high heat to achieve a crunchy exterior and tender, juicy interior. Served with a honeycomb-style caramel sauce for rich, layered sweetness.
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  Steamed Clams with Garlic and Vermicelli

  Fresh clams steamed with garlic and vermicelli, resulting in a savory, aromatic dish with tender shellfish and flavorful noodles.
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  Fujian-style Boiled Three Fresh

  A Fujian dish featuring fresh fish, shrimp, and vegetables simmered in clear broth, highlighting natural flavors.
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  High Soup Vegetables

  Fresh seasonal vegetables simmered in premium broth, offering a light and savory taste.
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  Steamed Tiger Grouper with Yellow Gongjiao Pepper

  Steamed Tiger Grouper with Yellow Gongjiao Pepper is a Chinese dish made with Tiger Grouper fish and Yellow Gongjiao pepper. The main ingredients are Tiger Grouper fish and Yellow Gongjiao pepper, which are steamed to preserve the freshness of the fish and the spicy aroma of the pepper.
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  Black Garlic Braised Meat Sauce

  A savory dish made by slow-cooking pork belly with black garlic to create a rich, sweet-savory sauce.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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