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Yue Cai YUE STYLE

Cantonese cuisine · ⭐ 4.5

Skirt Building of Building A, Culture and Tourism Group, Longcheng Avenue

Dishes

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  Stir-Fried Rice Noodles with Three Threads

  Three丝炒米粉 is a dish made with rice noodles stir-fried with shredded carrots, ham, and greens. Cook the noodles, then stir-fry with the vegetables and seasonings.
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  Juicy Suckling Pigeon

  Fresh suckling pigeons are marinated and then roasted. The skin is golden and crispy, while the meat inside is tender and juicy, offering a rich texture. Main ingredients: suckling pigeon; preparation method: marination followed by roasting.
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  Stewed Mixed Sea Fish from Donghai

  A home-style dish made with various fresh fish from the East China Sea, simmered slowly with aromatics and seasonings for a rich, savory flavor.
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  Hairtail

  Hairtail is a common marine fish, usually cooked as whole or in segments. Main ingredient is hairtail, with辅料 including ginger, scallion, garlic, soy sauce, and cooking wine. Common methods are pan-frying or braising—marinate the fish, then fry until golden brown on both sides, followed by simmering with seasonings.
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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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  Yuecai Maoxuewang

  A Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, luncheon meat, and bean sprouts, cooked in a spicy and numbing red oil broth, known for its rich texture and bold, spicy flavor.
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  Yue Cai Shrimp Dumpling Imperial

  Delicate shrimp dumplings made with fresh shrimp, pork, and bamboo shoots, steamed to perfection for a tender, flavorful bite.
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  Hibiscus and Black Raspberry Drink

  Hibiscus mulberry drink is a beverage made primarily from hibiscus, mulberries, and water. The preparation is simple: add hibiscus and mulberries to boiling water, let it steep for a while, then filter out the juice for drinking. You can add honey to taste according to your preference.
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  Special Nutty Pork Crisp

  A Chinese dish combining tender pork with crunchy nuts, marinated and deep-fried for a crispy texture, then mixed with sautéed nuts for rich flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Herb-Wrapped Beef Ribs

  Grass-bound beef short ribs are a dish featuring beef ribs tied with straw rope and slow-cooked or grilled. After marinating, the ribs are simmered with spices to achieve tender, flavorful meat, while the grass binding helps maintain shape and adds depth of flavor.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black beans, garlic, and ginger, delicately cooked to tender perfection.
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  Fish Roe Crispy Eggplant

  Crispy fried eggplant served with fish roe for a savory, crunchy dish.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

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