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Hyde Banquet · Yue Shan Regal (Youth Road Branch)

Cantonese cuisine · ⭐ 4.0

No. 1 Qingnian Road Xili (next to Haidé Hot Spring Hotel)

Dishes

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  Stir-fried Intestines with Ginger

  Stewed pig intestine with ginger, garlic, and chili is a dish where cleaned intestines are simmered in a clay pot with seasonings over high heat to absorb flavors while maintaining tenderness.
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  Steam Shrimp

  Steam-cooked shrimp dish made with fresh shrimp and seasonings like ginger, scallion, and garlic, steamed to retain tenderness and clear broth with a delicious flavor.
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  Cherry Shrimp and Yam

  Cherry shrimp and yam is a dish made with fresh cherry shrimp and yam, cooked by steaming or quick stir-frying to retain the original flavor and nutrition of the ingredients.
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  Island Salt-Baked Wild Eggs

  Sea salt-baked wild eggs is a dish using wild eggs as the main ingredient, steamed with sea salt. The egg aroma and salty flavor blend together at high temperature, resulting in a fresh and tender texture with a firm yet not dry yolk.
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  Sea Urchin Sauce with Black Tiger Shrimp

  Fresh black tiger shrimp are combined with sea urchin sauce, lightly cooked or stir-fried, then mixed to absorb the rich umami flavor. Tender and flavorful.
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  Guangcheng Zhanjiang White-Cut Chicken

  Guangcheng Zhanjiang White-Cut Chicken is a Cantonese dish made with fresh chicken that is boiled, cooled, and sliced. It is known for its tender meat and refreshing taste, usually served with dipping sauce.
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  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
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  Braised Pork Belly with Abalone

  A premium Chinese dish combining pork belly and abalone, slow-cooked in a savory sauce of soy sauce, sugar, and wine for rich flavor and tender texture.
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  Crispy Braised Beef

  Crispy braised beef is a dish featuring beef brisket, blanched and slow-cooked with spices in a clay pot until tender. The surface is then pan-fried slightly to create a crispy crust, enhancing the texture.
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  Crispy Lily Bulb Stir-Fried Wagyu Short Ribs

  Crispy lily bulbs stir-fried with marbled beef short ribs, using fresh lilies and tender short ribs marinated and quickly stir-fried together. Lilies reduce odor and enhance aroma, while the beef remains tender and juicy, offering a rich, layered taste.
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  Premium Charcoal-Roasted Lamb Ribs

  Premium charcoal-grilled lamb chops marinated and slowly roasted over charcoal. Main ingredients: lamb chops and seasonings. Perfectly controlled heat ensures tender, juicy meat with a slightly charred exterior.
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  Mongolian Dumplings

  Mongolian baozi are made with flour dough and filled with a mixture of minced lamb, onions, carrots, and spices. The filling is hand-formed into round or half-moon shapes and steamed or pan-fried.
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  Lotus Stem Stir-fried with Black Pork

  A dish made by stir-frying fresh lotus stems with black pork, resulting in a crisp and savory flavor.
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  Pepper Abalone Stir-Fry

  Pepper Abalone Stir-Fry is a dish made with abalone, pork, and peppers, stir-fried quickly. It has a fresh and tender texture with a spicy and savory flavor, highlighting the freshness of abalone and the spiciness of peppers.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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