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Yue Man Yuan · Courtyard-style Private Kitchen

特色菜 · ⭐ 3.5

Inside Er Yue Hua Golf Club, Shazai Industrial Zone Avenue

Dishes

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  Chicken and Lobster Shellfish Stew

  A savory stew featuring chicken and lobster shrimp, simmered with aromatic spices for a rich, flavorful dish.
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  Signature 'One Fish, Five Ways'

  A whole fish is prepared in five different ways: steamed, braised, pan-fried, stewed, and served as sashimi, showcasing the diverse flavors of each part.
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  Boneless Fish

  Boneless fish is a dish made from fish with bones removed, marinated and then fried or pan-fried. Main ingredients include fresh fish like grass carp or sea bass, along with ginger, scallions, and cooking wine for seasoning. The fish is cleaned, deboned, marinated, then cooked to achieve a crispy exterior and tender interior.
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  Large-head Fish from Reservoir

  Reservoir bighead carp is made from fresh reservoir carp, typically steamed or braised. After preparation, ginger slices and scallions are added, then steamed or stewed to make the flesh tender and flavorful while preserving its natural taste.
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  Steamed Grass Carp

  Steamed grass carp is a dish made with grass carp as the main ingredient, seasoned with ginger slices and scallions, and steamed in clear water. The fish is cleaned, scored on both sides, placed in a steamer, and cooked over high heat.
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  Pan-fried and Baked Fish Belly

  A Cantonese dish featuring fresh fish belly, marinated, pan-fried until golden, then baked for a tender, flavorful result.
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  Roast Chicken

  Fresh chicken marinated and roasted over charcoal, resulting in crispy skin and tender, juicy meat with rich aroma.
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  Salt-Baked Chicken Feet

  A Cantonese dish featuring chicken feet cooked in salt, resulting in tender, flavorful meat with a savory aroma.
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  Salt-Baked Pig's Tripe

  Salt-baked pig stomach is a dish made primarily from pig stomach, simmered or steamed with salt and spices after cleaning. Ginger slices and green onions are typically added to remove odor and enhance flavor, allowing the stomach to absorb salt and spices fully, resulting in a soft yet elastic texture.
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  Litchi-wood Roast Goose

  A Cantonese classic, this dish features goose roasted over litchi wood until the skin is crisp and the meat tender, with a rich aroma and savory flavor.
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  Braised Beef Shank with Radish

  A classic Chinese dish featuring tender beef shank and white radish simmered in a savory broth until deeply flavorful.
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  Bifengtang Stewed Intestine

  A Cantonese dish made with pork intestines fried until crispy and stir-fried with garlic, chili, and onions for a spicy, savory flavor.
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  Yangshan Large Fan Chicken

  Yangshan Large Fan Chicken is a specialty dish made with whole chicken slowly stewed with ingredients like dried mushrooms and ham, resulting in tender meat and rich broth.
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  Crispy Carp Meat and Chives Flower Dumplings

  Crispy carp meat and chives flower dumplings are pan-fried until golden brown, offering a savory and satisfying bite.
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  Black Tofu

  Black tofu is made from black beans, soaked, ground into pulp, boiled, and coagulated. It has a deep brown or black color, smooth texture, and soft taste—ready to eat or cook.

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