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Yue Hai Yao · Cantonese Cuisine · Hong Kong Pastries · Seafood (Global Branch)

Cantonese cuisine · ⭐ 4.3

East Zone, 4F, Huansheng Global Shopping Center, No. 1700 North Tianfu Avenue, Chengdu High-Tech Industrial Development Zone (Sichuan) Pilot Free Trade Zone, Shiyang Subdistrict

Dishes

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  Stir-fry Pot

  A Cantonese specialty cooked in a clay pot over high heat, combining meats and vegetables with savory sauce for rich flavor.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Handmade Shrimp Dumpling Supreme

  Handmade shrimp dumpling royal is made with fresh shrimp and lean pork as the main ingredients, wrapped in a thin handmade skin and steamed. The filling is made by mixing seasoned shrimp and pork, with a transparent and elastic outer skin and a smooth, refreshing texture.
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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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  Roast Meat Trio

  Roast meat trio is a精选 meat platter featuring roast duck, char siu, and barbecued pork. The roast duck has a crispy skin and tender meat; the barbecued pork features a crisp skin and melt-in-your-mouth texture; the char siu boasts a glossy red color and sweet, savory flavor. Together, they create a rich, layered taste experience.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Braised Fish Head in Clay Pot

  Fresh fish head is braised with ginger, scallions, garlic, and fermented bean paste in a clay pot for a rich, savory flavor.
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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  Red Rice Crispy Sausage

  A savory sausage made from red rice and pork, steamed to perfection with a crispy outer layer and tender interior.
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  Braised Pork Ribs with Garlic and Fermented Black Beans

  A savory dish of pork ribs steamed with garlic and fermented black beans, resulting in tender meat infused with aromatic flavors.
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  Black Truffle Shrimp Stir-Fried Egg

  A fusion dish featuring tender shrimp and silky egg, enhanced with black truffle for a rich aroma and luxurious taste.

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