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Hao Yue · Zhen Pin Hui

Cantonese cuisine · ⭐ 4.4

First Floor, No. 17 Yinchuan West Road

Dishes

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  Cantonese腊味 Baozi Rice in Clay Pot

  Guangdong腊味煲仔饭 features rice cooked with cured sausages and meats, served with greens in a clay pot over low heat. The rice forms a crispy crust at the bottom, while the fat from the cured meats infuses the grains, making them glossy and tender.
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  Stir-fried Guangdong Loofah with Crushed Garlic

  Fresh Guangdong loofah is stir-fried with crushed garlic and light seasoning, resulting in a crisp and aromatic dish.
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  Pu'er Tea

  Pu'er tea is a dark tea made from sun-dried raw tea leaves of the Yunnan large-leaf variety, processed through a渥堆 fermentation technique. The production process includes杀青 (kill-green),揉捻 (rolling),晒干 (sun-drying),渥堆 fermentation (wet-pile fermentation), and drying. Under specific temperature and humidity conditions, the tea naturally ferments, developing its unique flavor and color.
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  Oil-Poured Tiger Grouper

  A Cantonese dish featuring fresh tiger grouper fish, seasoned with scallions, ginger, garlic, and chili, then finished with a pour of hot oil for a fragrant, savory flavor.
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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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  Steamed Qingyuan Chicken

  White-cut Qingyuan chicken is a Cantonese dish primarily made with Qingyuan chicken. Fresh Qingyuan chicken is blanched and then cooled to maintain a tender texture. The skin is crisp, and the meat is delicate and juicy, typically served with ginger-scallion sauce or soy sauce for dipping.
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  Steamed Chicken Feet with Various Flavors

  Steamed chicken feet seasoned with a blend of spices and sauces, resulting in a tender and flavorful dish.
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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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  Braised Beef Shank with Gelatinous Noodles

  A richly flavored dish made by slow-cooking beef shank and gelatinous tendons in a savory sauce until tender.
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  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.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Fresh Shrimp Bamboo Shoot Red Rice Noodle Roll

  A delicately crafted dish featuring fresh shrimp, bamboo shoots, and red rice noodles, skillfully rolled and steamed for a tender, savory experience.
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  Fresh Shrimp and Asparagus Red Rice Noodle Roll

  Made with red rice batter, filled with fresh shrimp and asparagus, steamed to perfection. The outer layer is soft and slightly chewy, while the filling offers a fresh, crisp taste with rich texture layers.
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  Black Truffle Wild Mushroom Dumplings

  Black truffle wild mushroom dumplings filled with pork and various wild mushrooms, made with flour dough, shaped into dumplings, and cooked by boiling or steaming. Black truffle adds a unique aroma.

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