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Shunde Yang Ting Ji (Baiyun Mountain Branch)

Cantonese cuisine · ⭐ 3.8

Near No. 163 Yunquan Road

Dishes

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  Fengcheng Hand-Made Fish Dumplings

  A traditional Cantonese dish made from fresh fish meat, hand-pounded into a paste and shaped into balls, then fried or boiled. Known for its tender, elastic texture.
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  Fengcheng Hand-Beaten Fish Cake

  A Cantonese dish made from fresh fish meat pounded by hand into a paste and shaped into cakes, then pan-fried or steamed for a tender, savory seafood flavor.
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  Fengcheng Beef Offal Soup

  Fengcheng beef offal soup is made with beef tripe, lungs, and intestines, simmered with ginger and spices for a rich, savory flavor.
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  Classic Roast Goose

  Old-fashioned roast goose is a traditional Chinese dish made from a whole goose, marinated and then roasted over a挂炉. The marinade includes soy sauce, five-spice powder, garlic, and ginger to infuse flavor. Slow-roasted over fruit wood or charcoal, it yields a crispy skin and tender meat while preserving the goose's natural taste.
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  Ancient Method Salt-Infused Chicken

  Ancient method salt-infused chicken uses premium free-range chicken marinated in coarse salt and slowly smoked over wood chips, resulting in tender, flavorful meat with a distinctive smoky aroma.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Red Nose Beef Shank

  Red Nose Beef Shank is a dish made with beef shank and special seasonings stewed together. The beef shank is slow-cooked for a long time, making the meat tender and rich in flavor.
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  Tangerine Peel Red Bean Soup

  Chenpi mung bean soup is a dessert made primarily from mung beans and aged tangerine peel. The mung beans are soaked beforehand and then boiled until soft, after which pieces of aged tangerine peel are added and simmered together to create a smooth texture while infusing the soup with the fragrant aroma of the peel. The finished dish is typically served chilled and can be sweetened with an appropriate amount of sugar as needed.
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  Shunde Cold-Mixed Fish Skin

  A Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Longyan Fried Pork

  A dish of pork tenderloin coated in starch and deep-fried until crispy, served with longan or a longan glaze for a sweet and fragrant flavor.

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