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He Yan • Fine Cantonese Cuisine • Banquet Hall

Cantonese cuisine · ⭐ 4.8

No. 1 Courtyard, Longwangzhuang Commercial Street, Luyuan East Road

Dishes

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  Harmony Roast Meat Trio

  Har宴 Roast Meat Trio includes roast goose, char siu, and honey-glazed duck. Made from fresh poultry and pork tenderloin, marinated and roasted in a hanging oven for crispy skin and tender meat.
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  Large Yellow Croaker

  Yellow croaker is a common sea fish typically cooked by steaming, braising, or frying. The main ingredient is fresh yellow croaker, seasoned with ginger, scallions, cooking wine, and other seasonings. The preparation emphasizes preserving the tender texture of the fish meat.
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  Hakka Fermented Mustard Greens with Pork

  客家霉干菜烧肉 is a dish made primarily with pork belly and fermented black mustard greens. Pork belly is blanched to remove odor, then stewed with the greens to create tender, flavorful meat infused with savory umami.
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  Signature Curry Beef Brisket Stew

  Signature curry beef stew features beef brisket with potatoes and carrots, simmered with curry powder or paste. Beef is blanched and slow-cooked with spices for tender meat and rich broth.
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  Durian Pastry

  Durian puff is a Chinese pastry featuring fresh durian flesh as filling, wrapped in delicate flaky dough. After baking, the crust turns golden and crispy, while the durian aroma fills the inside, offering a rich and satisfying texture.
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  Shenjing Roast Goose Supreme

  Deep Well Roast Goose Emperor is made primarily from premium goose meat, processed through marinating, inflating, and hanging-roasting techniques. The goose skin turns golden red after high-temperature roasting, with a crispy exterior and tender, juicy meat, offering a unique flavor.
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  Hong Kong-style Bear Milk Tea

  Hong Kong-style bear-shaped milk tea is made with black tea base, mixed with milk or light cream, sweetened with syrup, and topped with pearls, coconut jelly, or pudding. It's served chilled with a bear-shaped milk foam or whipped cream on top.
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  Lobster

  A dish featuring live king crab, typically steamed or boiled to preserve its natural flavor, often enhanced with ginger and scallions. Some recipes involve拆解 the crab and stewing it with broth and yellow wine for richer taste.
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  Mushroom and Wagyu Cubes

  Tender wagyu beef cubes stir-fried with fresh mushrooms like shiitake, king oyster, and enoki, marinated and quickly cooked to preserve natural flavors.
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  Crispy Young Pigeon

  Crispy young squab pigeon is made from tender squab, marinated specially and then deep-fried until golden and crispy. The skin is crunchy while the meat remains tender and fragrant.
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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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  Tea-Scented Old Liver

  Tea-scented old liver is a traditional Chinese dish made with pork liver, tea leaves, and seasonings, slowly stewed. It has a tender texture and rich tea fragrance, with a slight bitterness and sweetness.
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  Golden Tangerine Passion Fruit

  A refreshing drink made from fresh tangerines and passion fruit, blended with honey or sugar syrup and served over ice for a tangy, sweet taste.
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  Taro and Pumpkin Stew

  Xiangyu pumpkin stew features diced pumpkin and taro simmered in a clay pot with water or broth, slowly cooked until tender, blending the fragrant aroma of taro with the sweet taste of pumpkin for a smooth texture.

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