Yue Xiang Yuan

Classic Cantonese roast duck, marinated duck is roasted until the skin is crispy and the meat is tender, served with white rice and special sauce. The duck skin is glossy and crispy, and the duck meat is juicy and flavorful.

Chicken is simmered in a special brine, making the meat tender and juicy, with smooth skin and flavorful meat. Served with ginger-scallion oil and white rice, it's refreshing and delicious.

Cantonese honey-glazed char siu, made from pork strips coated with honey and roasted, with a bright red color. Tender and sweet, it's a classic Hong Kong style roasted meat rice.

A combination of three classic roasted meats (usually oil chicken, roast duck, char siu) to enjoy a variety of textures and flavors, satisfying those who want to try different meats.

Crispy roast pork (huo rou), pork belly is roasted at high temperature until the skin is golden and crispy, with alternating layers of fat and lean meat. Savory and delicious, it's perfect with white rice.

Cantonese preserved sausages and liver sausages are steamed, and their juices seep into the rice, releasing a rich aroma. The preserved meats are moderately sweet and savory, with a unique aroma of wine and meat.

Traditional Hong Kong claypot rice, cooked in a clay pot with preserved sausages and liver sausages on top. The rice absorbs the fat from the preserved meats, with a crispy bottom layer, served with sweet soy sauce.

Steamed pork ribs with black bean sauce are cooked with rice in a clay pot. The ribs are tender and flavorful, and the meat juices seep into the rice. The aroma is rich when opened, and the texture is full.

Tender chicken and shiitake mushrooms are braised together. The chicken is tender, and the shiitake mushrooms are fragrant. The clay pot keeps the dish hot, suitable for those who prefer original flavors.

A classic Cantonese dish where salted fish is mixed with minced pork and steamed into a patty. The unique salty flavor of the salted fish perfectly combines with the sweetness of the meat patty, making it very appetizing with rice.

Diced char siu, shrimp, egg, and scallions are stir-fried over high heat. The rice grains are distinct, with intense wok hei. The ingredients are abundant, and the texture is dry and fluffy.

Minced beef is stir-fried with rice over high heat, with shredded lettuce added for a crisp texture. The beef is tender, and the fried rice is fragrant.

Diced Cantonese preserved meats (preserved sausage, liver sausage) are stir-fried with rice. The sweet and savory preserved meat oil coats the rice grains, giving it a unique and rich flavor.

Diced preserved meat is fried until fragrant, then stir-fried with diced chicken and egg fried rice. The savory flavor of the preserved meat is the soul of the dish, strong and appetizing.

Hong Kong Style Pan-Fried Noodles (Mee Goreng), noodles are pan-fried until crispy, then topped with a sauce containing char siu, seafood, and vegetables. Crispy outside, soft inside, with a delicious sauce.

Beef slices stir-fried with vegetables and noodles, or served with a sauce. The beef is tender, and the noodles absorb the sauce, making it delicious.

Large fresh shrimp balls are stir-fried with seasonal vegetables and noodles. The shrimp is springy and sweet, a great choice for seafood lovers.

E-fu noodles (egg noodles) are braised with mushrooms and yellow chives until the sauce is absorbed. The noodles are soft and absorb the sauce, with a unique eggy aroma.

A classic Cantonese dish that tests the chef's skill. Flat rice noodles are stir-fried with beef, bean sprouts, and yellow chives over high heat, with intense wok hei. The noodles are chewy and not greasy.

Similar to Beef Chow Fun, but with pork slices instead of beef. The pork is tender, served with crisp bean sprouts and flat rice noodles, with a home-style flavor.

White rice topped with a sauce made from assorted ingredients (like char siu, seafood, offal, vegetables). The texture is moist and rich, with sauce in every bite.

Tender beef slices are braised with tomatoes and served over white rice. The sweet and sour tomato sauce pairs perfectly with the tender beef.

Tender, semi-cooked egg liquid coats beef slices, served over hot rice. The texture is smooth and rich, with a blend of egg and meat flavors.

Fresh large shrimp balls are braised with vegetables and served with a sauce over rice. The shrimp is sweet and springy, with a refreshing and delicious taste.

A single serving of Cantonese char siu. Made from pork neck, coated with maltose honey glaze and roasted, the meat is tender, juicy, sweet, and delicious.

A single serving of crispy roast pork. The pork belly skin is crispy, the meat is tender, with distinct layers. Dipping it in yellow mustard or sugar enhances the flavor.

A single serving of Cantonese roast duck, with a choice of upper portion (more breast meat) or lower portion (more leg meat). Crispy skin and flavorful meat, served with plum sauce to cut through the richness.

Half Rose Oil Chicken, suitable for sharing. The chicken skin is smooth, the meat is tender, with a savory flavor from the brine. Served with ginger-scallion oil and white rice, it's refreshing and delicious.

A platter of assorted Cantonese preserved meats (like preserved sausage and liver sausage). Rich in flavor, suitable for pairing with wine or rice.

A combination platter of two types of roasted meats (e.g., Char Siu with Roasted Duck, Roast Pork with Roasted Duck). Satisfies the desire for diverse flavors.

A platter containing three different types of roasted meats, generous portions, suitable for family or group gatherings.

The richest combination of roasted meats, including various signature roasted meats and cold cuts from the restaurant. It's a top choice for an appetizer platter for banquets.

A traditional Cantonese slow-cooked soup, simmered for hours with seasonal ingredients and medicinal herbs. The broth is rich and nourishing, clearing heat and removing dampness.

A thick soup originating from Hangzhou, made with minced beef, egg drops, and cilantro. The texture is smooth, and the flavor is light and delicious.

Fish soup made from fresh live fish, with a milky white color and full of umami. The fish is tender and rich in collagen.

A premium nourishing soup, a whole chicken is stewed with abalone. The broth is extremely delicious and rich, suitable for celebrations or for nourishing the body.

A variety of seafood (like shrimp, squid, scallops) is braised with tofu and vegetables. Abundant ingredients and delicious taste, with a rich sauce.

Beef brisket and radish are braised for a long time. The meat is tender and flavorful, and the radish is sweet. The broth is full of beef essence and is very appetizing with rice.

Creamy taro is cooked with pork ribs, with a subtle coconut milk aroma. The taro absorbs the meat juices, resulting in a soft and rich texture.

A classic combination of tender chicken balls and thick shiitake mushrooms. After being simmered in a clay pot, the aroma is rich, and the chicken remains tender.

Fried tofu is braised with various ingredients (seafood, meat slices, vegetables). The texture is rich, and the tofu absorbs the sauce.

Bone-in pork ribs are marinated, deep-fried, and then coated in a sweet and sour red sauce. The meat is firm, and the sauce is appetizingly sweet and sour, similar to sweet and sour flavor.

A classic Cantonese dish where pork pieces are battered and deep-fried, then stir-fried with pineapple, green peppers, and sweet and sour sauce. Crispy outside, tender inside, with a balanced sweet and sour taste.

Tender beef slices are stir-fried with oyster sauce over high heat. The savory and salty oyster sauce enhances the flavor of the beef, making it smooth.

Cantonese Gai Lan stir-fried with beef slices. The Gai Lan is crisp with a slight bitterness, and the beef is tender. The contrast in textures is distinct, and the flavor is excellent.

Pan-fried tender tofu is braised with ingredients like shiitake mushrooms and carrots. The sauce is rich, and the tofu is smooth and flavorful.

Poached lettuce drizzled with oyster sauce or soy sauce. It maintains the crisp texture of the lettuce, refreshing and palate-cleansing.

Blanched Gai Lan is drizzled with a special oyster sauce. Simple yet allows you to taste the original sweetness and crispness of the vegetables.

Fresh broccoli is stir-fried with plenty of minced garlic. The garlic flavor is rich, and the broccoli is crisp.

Seasonal fresh vegetables, usually stir-fried or garlic stir-fried.

Whole fresh grouper steamed, topped with shredded scallions and ginger, and drizzled with hot oil and soy sauce. The fish is delicate and fresh, retaining its original seafood sweetness.

A premium freshwater fish with tender and dense meat, best enjoyed steamed to highlight its flavor. The texture is as delicate as a marble goby, with no muddy taste.

Luxurious seafood dish, lobster is braised with vermicelli. The vermicelli absorbs the delicious lobster broth, making it extremely flavorful.

Fresh crab is braised with vermicelli, the crab meat is sweet, and the vermicelli is flavorful. Ginger and scallions are usually used to remove fishiness and enhance freshness.

Crab pieces are battered and deep-fried, then stir-fried with plenty of ginger and scallions. The aroma is rich, and the crab meat is tender and juicy.

Fresh live shrimp are quickly blanched in boiling water. The shrimp meat is firm and springy, with a sweet flavor, usually dipped in soy sauce and chili.

Fresh shrimp shells are deep-fried until crispy, then baked or stir-fried with special pepper salt. Savory and slightly spicy, it's suitable to be eaten with the shells.

Tender scallops are stir-fried with bell peppers in XO sauce. The spicy and savory XO sauce enhances the sweetness of the scallops, and the dish is colorful.

Rehydrated sea cucumber is braised with minced pork (meat paste). The sea cucumber has a chewy and soft texture, absorbing the rich meat sauce.

Also known as Pineapple Shrimp Balls. Large shrimp balls are deep-fried until crispy, mixed with mayonnaise, and served with fruit (like pineapple). Sweet, sour, crispy, suitable for all ages.

Green vegetables (like broccoli or beans) are stir-fried with large shrimp balls. The flavor is refreshing, highlighting the sweetness of the shrimp.

Tender scrambled eggs combined with crisp shrimp balls. The eggs are rich in flavor, and the texture is moist and smooth.

Boneless fish fillets are deep-fried until crispy, then drizzled with sweet and sour sauce. The fish is tender, the crust is crispy, and the sweet and sour flavor is appetizing.

A skillful dish where shrimp paste (baihua) is stuffed into deep-fried dough sticks until crispy, then drizzled with sweet and sour or savory sauce. Crispy outside, springy inside.