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Rongli · Pin Yue · Shan Hai Chao Yue (Jingyue Branch)

Cantonese cuisine · ⭐ 4.8

No. A8-110, Weifeng Dongyu Sunken Commercial Plaza, intersection of Yongshun Road and Yinghua East Street

Dishes

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  Yun Leg Flaky Bun

  A Yunnan specialty featuring a flaky pastry filled with savory ham, steamed to perfection.
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  Five-fingered Peach Steamed Hair Chicken

  A nourishing dish made by steaming hair chicken with five-fingered peach and goji berries, resulting in tender meat and a fragrant broth.
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  Low-Temperature Cured Ice Cream Soft-Shell Crab

  Fresh soft-shell crab is gently cooked at low temperature and marinated, then served with a special ice cream sauce for a rich, layered flavor.
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  Stir-fried Tender Beef with Young Ginger

  A dish featuring tender beef and young ginger, stir-fried quickly to retain flavor and texture.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Smashed Pepper Stir-Fried Pork with Liao Sea Cucumber

  Fresh pork, green and red peppers, and dried chili are stir-fried quickly and then simmered with Liao sea cucumber. The dish combines spiciness and umami flavor, offering rich texture and layered taste.
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  Truffle Sauce Braised Abalone Rice

  Eight large abalones are slowly braised in truffle sauce and served over premium rice. The abalones are tender and flavorful, with rich truffle aroma, while the rice absorbs the savory broth, creating a luxurious texture.
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  Fruitwood Roast Duck

  Peking duck, made from Beijing ducks, is marinated and roasted over fruit wood. The duck is inflated, cleaned, gutted, seasoned with special spices, then slowly roasted until crispy skin and tender meat.
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  Coconut Egg Custard

  A sweet dessert made from eggs, coconut, and milk, steamed to a smooth, creamy texture with a subtle coconut flavor.
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  Steamed Snakehead Fish

  A classic Cantonese dish made by steaming fresh snakehead fish with ginger and scallions, resulting in tender and flavorful meat that retains its natural taste.
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  Cantonese Braised Chicken Wings

  Cantonese Braised Chicken Wings features tender chicken wings simmered in a savory sauce of soy sauce, sugar, and ginger, resulting in a rich, glossy finish.
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  Goose Head Dish

  A traditional dish made from goose head, slow-cooked with spices to create a rich and savory flavor.
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  Lion Head Goose Head

  Lion Head Goose Head is a traditional Cantonese dish made from the head of a premium lion-head goose, slow-cooked in a rich broth to achieve tender, flavorful meat.
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  Stone Olive and Abalone Stew

  A nourishing stew made with stone olive and abalone, slow-cooked to perfection for a rich, savory flavor.
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  Sea Urchin Tofu in Stone Pot

  Stoneware sea urchin tofu is a dish featuring soft tofu and fresh sea urchin. Cubed tofu is simmered in a preheated stoneware pot with sea urchin and broth or water, allowing the tofu to absorb the sea urchin's umami. Minimal seasoning highlights the natural flavors.
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  Giant Grouper

  Tiger grouper is a common saltwater fish typically cooked by steaming or braising. The main ingredient is tiger grouper fish, with辅料 including ginger, scallions, and soy sauce. Steaming preserves the tenderness of the fish meat, while braising allows the fish to absorb the rich flavors of the sauce.
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  Honeycomb Bird's Nest

  A luxurious Chinese dish made from bird's nest, honey, and sugar, shaped like a honeycomb with a smooth, sweet taste.
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  Fresh Ginseng Baked Barramundi

  Fresh ginseng and barramundi are baked together, infusing the fish with a delicate herbal aroma and tender texture.
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  Braised Duck with Citrus Peel and Three Treasures

  A nourishing soup featuring duck braised with citrus peel,茯苓, and山药, known for its rich flavor and health benefits.
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  Fresh Huai Shan Yao Pan-Fried Stuffed Morel Mushrooms

  Fresh huai shan root used as outer layer, stuffed with morel mushrooms and pan-fried. Soft and glutinous texture with a blend of earthy huai shan aroma and savory mushroom flavor. Nutritious and delicate.

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