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Yuhao Hui

特色菜 · ⭐ 4.6

No. 29, Ao Men Road, within Xin Shi Jie Garden

Dishes

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  Sweet and Sour Pork

  Sweet and sour pork is a Chinese dish primarily made with pork, typically using pork tenderloin cut into pieces, coated in a starch batter and deep-fried until golden and crispy. It is then generously drizzled with a tangy sauce made from tomato ketchup, sugar, vinegar, and minced garlic, ensuring the meat is evenly coated. The finished dish has a bright red color, with a crispy exterior and tender interior, offering a perfectly balanced sweet and sour flavor.
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  Salted Egg Yolk Baked Shrimp Balls

  A Chinese dish featuring crispy shrimp balls coated in a rich, savory salted egg yolk sauce.
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  Four Fortune Meatballs

  Four Happiness Meatballs are large pork meatballs made from seasoned pork filling, shaped by mixing and forming, then fried and braised. They have a bright red color and a shape resembling lion heads, hence also known as Braised Lion's Head.
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  Potato and Beef Brisket

  Beef brisket with potatoes is a dish made primarily from beef brisket and potatoes. After blanching the beef to remove odor, it's stewed with potatoes and seasoned ingredients like soy sauce, star anise, and ginger until tender.
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  Dama Station Tofu

  A Cantonese home-style dish made with soft tofu, minced meat, mushrooms, and greens, simmered in a savory sauce.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Seafood Tossed Salad

  Seafood toss is a dish made with fresh seafood and vegetables or tofu, blanched or boiled and mixed with seasonings. Main ingredients include shrimp, squid, crab meat, clams, and accompaniments like cucumber, carrot, and cilantro.
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  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
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  Homemade Smoked Braised Platter

  A platter of meats like pork trotters, chicken feet, and beef, marinated in a secret sauce, slow-cooked, then smoked over fruitwood for rich flavor and tender texture.
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  Lotus-Scented Beef Shank

  Beef shank is wrapped in lotus leaves and slowly stewed, resulting in tender meat infused with the subtle fragrance of lotus leaves. The dish has a rich red color and deep aroma.
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  Garlic Stir-Fried Bok Choy

  Stir-fried bok choy with garlic is a dish made by blanching bok choy and sautéing it with minced garlic in hot oil, then seasoning and serving.
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  Shrimp Paste Fried Spare Ribs

  Pork ribs marinated in shrimp paste, coated with batter and deep-fried until crispy outside and tender inside. Golden color, rich aroma, savory with a hint of sweetness.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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