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Bei Yue Lan Xiang · Yue Cuisine · Xiang Cuisine (Jiao Da Dong Lu Dian)

Cantonese cuisine · ⭐ 4.5

No. 25, Jiaoda East Road

Dishes

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  18-Second Yellow Beef

  Eighteen-second yellow beef is a dish made primarily with fresh yellow beef, quickly cooked using high-heat stir-frying. The beef is sliced thinly and combined with适量 vegetables and seasonings, completing the cooking process in an extremely short time to preserve the tender texture of the beef.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Cantonese腊味 Baozi Rice in Clay Pot

  Cantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
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  Almond-Scented Shrimp with Mustard Flavor

  Almond-ginger shrimp balls feature fresh shrimp, slivered almonds, and mustard sauce. Shrimp are marinated, stir-fried, then tossed with almonds and mustard for a fragrant, crunchy bite.
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  Spiced Cabbage, Tofu, and Pork Meatball Stew

  This dish features cabbage, tofu, and pork meatballs as main ingredients. Cabbage and tofu are cut into pieces and simmered together with meatballs to create a rich broth where the flavors blend harmoniously.
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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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  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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  Stir-fried Blood Sausage

  Stir-fried fresh intestines is a Cantonese dish using pig intestines as the main ingredient. Cleaned and sliced, they are quickly stir-fried with garlic, ginger, scallions, soy sauce, and cooking wine until tender.
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  White-Cut Zhanjiang Chicken

  A classic Cantonese cold dish made with fresh Zhanjiang chicken, poached in water and served chilled, featuring tender, flavorful meat and a savory ginger-scallion dipping sauce.
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  Golden Award Boneless Crucian Carp

  Golden Award-winning boneless crucian carp is made from fresh crucian carp, which is deboned and marinated with精选 seasonings to infuse flavor. During cooking, the fish meat becomes tender and melts in the mouth, while the broth becomes rich and fully showcases the freshness and delicacy of the crucian carp.
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  Iron Plate Hakka Fried Tofu

  A dish of客家煎豆腐 made with soft tofu, pan-fried and then heated on a hot plate with seasonings. The tofu is first fried until golden, then stir-fried with garlic, scallions, soy sauce, and sugar to absorb the flavorful sauce.

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