Close

Yu Hua Xiao Chu · Cantonese Cuisine · Beijing Wanda Plaza Hotel

Cantonese cuisine · ⭐ 4.5

6th Floor, Wanda Wenhua Hotel, Wanda Plaza, No. 93 Jianguo Road

Dishes

• 

  Traditional Claypot Rice with Preserved Meats

  Traditional腊味煲仔饭 features rice base with cured sausages and meats, plus greens, slow-cooked in a clay pot. The rice forms a crispy crust, infused with rich aroma from the cured ingredients.
• 

  Double Pepper Snowflake Sirloin Cubes

  Double Pepper Snowflake Sirloin is a dish featuring sirloin steak with green and red peppers stir-fried together. After marinating, the beef and sliced peppers are quickly cooked to keep the beef tender and the peppers crisp, offering a rich and satisfying taste.
• 

  Signature Crispy Pastry Egg Tart

  Signature flaky egg tarts feature a crispy pastry shell filled with a custard made from eggs, milk, and sugar, baked to perfection. The filling becomes smooth and creamy, while the crust turns golden and crunchy.
• 

  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
• 

  Chaoshan Braised Assortment

  Chao-style braised dish is a traditional Chaoshan cuisine, composed of various ingredients such as goose meat, duck meat, and tofu, carefully arranged after braising. During the braising process, the ingredients fully absorb the aroma and flavor of the braising liquid, resulting in a rich taste and tender, juicy meat.
• 

  Charcoal-Broiled Two-Flavor Platter

  The charcoal-broiled two-flavor platter includes grilled meat and vegetables, prepared using charcoal grilling to highlight the natural flavors of the ingredients.
• 

  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
• 

  Stone Spring Bamboo Net Silver Cod

  Stone spring bamboo shoots and silver cod fish are cooked together. Fresh silver cod is marinated, pan-fried until golden, then stewed with sliced stone spring bamboo for a fragrant, tender dish.
• 

  Clay Pot Big Fish Head

  Stewed large fish head from reservoir with tofu, cabbage, and vermicelli in clay pot, simmered slowly with broth or water until tender and flavorful.
• 

  Steamed broccoli with lotus leaf

  Lotus leaf-steamed bok choy is a dish made by wrapping fresh bok choy in lotus leaves and steaming it. Cleaned bok choy is neatly arranged in the leaves, allowing the lotus leaf's fragrance to infuse into the vegetable, preserving its tender texture. Minimal seasoning with salt or chicken essence highlights the natural flavor of the ingredients.
• 

  Steamed Lobster

  A Cantonese seafood dish featuring fresh lobster steamed with ginger and scallions, highlighting its natural flavor and tender texture.
• 

  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
• 

  Salted Fish and Eggplant Stew

  Ma You salted fish eggplant stew uses eggplant and Ma You salted fish as main ingredients. Eggplant is sliced, then simmered with salted fish in a clay pot. First, fry the eggplant until slightly golden, then add salted fish, garlic, ginger, and water to cook until flavorful, finally reduce the sauce.

Reviews