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Yanji Yuezhìwèi Cantonese Cuisine (Shunde Style)

Cantonese cuisine · ⭐ 3.4

No. 88-1 Xizongbu Hutong (460 meters on foot from Exit F (Northeast) of Dongdan Metro Station)

Dishes

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  Steamed Grouper with Ancient Method

  Clean the grouper, marinate with ginger slices and green onions, steam over medium heat until done, then drizzle with soy sauce and hot oil, garnish with cilantro or scallions.
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  Stir-Fried Crispy Intestine

  Zi Zi Cui Chang is a dish made primarily from pork intestines, stir-fried with garlic, ginger, and various seasonings. The pork intestines are carefully prepared to maintain their crisp texture, then quickly stir-fried at high heat with aromatic spices. The sizzling sound produced when the dish is served gives it its name.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Chongqing Braised Pork Rice

  Shan Cheng braised pork rice features fatty pork belly slow-cooked with soy sauce, sugar, star anise, cinnamon, and other spices until tender, served over rice. Carrots and potatoes are often added for richer flavor.
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  Cantonese Roast Duck

  Cantonese roast duck is made from whole ducks, marinated, inflated, and roasted in a挂炉. The skin is crispy while the meat is tender, typically using Peking duck or Muscovy duck. Seasonings include soy sauce, five-spice powder, sugar, garlic, and ginger. Oil is brushed on during roasting to maintain color and texture.
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  Dan Dan Noodles

  Dan Dan Noodles is a noodle dish primarily made with noodles, mung bean sprouts, and minced pork. After boiling the noodles, they are mixed with stir-fried mung bean sprouts and seasoned minced pork, then topped with specially prepared chili oil and Sichuan pepper powder, and finally garnished with chopped green onions and crushed peanuts.
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  Spicy and Sour Noodles

  Bamboo spicy rice noodles made with sweet potato starch noodles, paired with bean sprouts, peanuts, and cilantro, cooked in a specially prepared spicy-sour broth. The broth is seasoned with chili oil, vinegar, Sichuan peppercorns, garlic, and soy sauce. The noodles are served mixed with the sauce, offering a smooth texture and rich, diverse ingredients.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Cantonese Roast Meat Platter

  Cantonese roast meat platter is a traditional Cantonese dish, including roasted duck, roasted goose, and char siu, known for crispy skin and tender meat with rich flavor.
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  Spicy Numbing Dumplings

  Lao Ma Chao Shou is a traditional snack made primarily with pork filling and dumpling wrappers. The seasoned pork filling is wrapped in dumpling skins to form chao shou. It is then boiled in a spicy and numbing broth, and finally garnished with chopped green onions and sesame seeds for added aroma.
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  Stewed Intestine Noodles

  Fatty intestine noodles is a noodle dish primarily made with fatty intestines and noodles. The cooked fatty intestines are sliced and stir-fried with seasonings, then set aside. After the noodles are boiled, the stir-fried fatty intestines are poured over them, and garnished with chopped green onions and cilantro.
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  Steamed Sea Shrimp with Garlic and Vermicelli

  Cleaned shrimp and soaked vermicelli are arranged in a dish, topped with garlic, then steamed until the shrimp are fully cooked. A small amount of seasonings enhances the flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Steamed Chicken in Soy Sauce

  Char siu chicken is a dish made with chicken as the main ingredient, marinated with soy sauce, sugar, ginger slices, green onion segments, and other seasonings before steaming. The primary ingredients are chicken thighs or whole chicken, which are simmered with seasoning to allow the meat to absorb the rich sauce flavor.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
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  Bold Beef Noodles

  Bold beef noodles feature beef brisket or beef, paired with noodles, onions, ginger, star anise, and more, slow-cooked until tender and flavorful. The broth is rich, and the noodles—usually hand-pulled or machine-made—are enjoyed together with the meat and sauce.
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  Shunde Steam Boneless Crucian Carp

  Fresh crucian carp, deboned and steamed to retain tenderness, seasoned with ginger and scallions for a delicate flavor.
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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Flavorful Hairtail Rice

  Flavorful eel rice features marinated eel pan-fried to golden perfection, then simmered with rice. The tender eel absorbs the savory sauce, while the rice becomes fragrant from the eel's oil and seasonings.
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  Fresh Sichuan Pepper Chicken Rice

  Flower pepper chicken rice features chicken marinated and stir-fried with fresh Sichuan peppercorns, absorbing their aromatic flavor, then served over rice for a spicy, savory dish.

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