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Shunde Lao · Shunde Cuisine (Cai Tian Village Branch)

Cantonese cuisine · ⭐ 4.4

Runpeng Garden, No. 1019 Lianhua Zhilu, Caihong Community; No. 1066 Lianhua Road

Dishes

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  Steamed Seasonal Vegetables in Superior Soup

  A light and healthy dish featuring fresh seasonal vegetables gently steamed in premium broth, preserving their natural flavor and nutrients.
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  South China Garlic-Scented Pork Ribs

  Fresh pork ribs are marinated, coated with batter, and deep-fried until golden and crispy. Then stir-fried with garlic, soy sauce, and sugar to infuse flavor. Crispy on the outside, tender inside, with rich garlic aroma and balanced savory-sweet taste.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Two-Color Steamed Boneless Fish

  Fresh fish meat is deboned, sliced into two parts, colored with red yeast rice and turmeric powder respectively, then steamed. The texture is tender with distinct colors and a unique fresh aroma.
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  Jun'an Fish Cake

  Jun'an fish cake is a traditional delicacy from Shunde, Guangdong, made from fresh fish meat mixed with egg white and starch, then steamed to create a tender, elastic texture.
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  Lao Ji

  A cold dish made by boiling chicken, cooling it, and mixing with seasonings for a refreshing taste.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Beef Sauce Stir-fried Cauliflower

  Beef sauce stir-fried cauliflower is made with cauliflower and beef sauce. The cauliflower is blanched and quickly stir-fried, then tossed with seasoned beef sauce and cooked over high heat until flavorful. Crisp and tender with rich savory aroma.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Three-Way Boneless Fish

  A dish featuring a whole fish deboned and prepared in three different ways: steamed, braised, and fried, offering varied textures and flavors while keeping the fish tender.
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  Lotus Root Meat Pies

  A dish made from fresh lotus root and pork, mixed into a paste and shaped into patties, then pan-fried or steamed. Crisp and tender with a savory flavor.
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  Steamed Scallops with Garlic and Vermicelli

  A dish of fresh scallops steamed with garlic and vermicelli, resulting in a savory and tender flavor.
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  Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.
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  虫草花蒸鸡

  虫草花蒸鸡是一道以鸡肉为主料，搭配虫草花蒸制而成的菜肴。鸡肉切块后与虫草花一同放入容器中，加入适量调味料，隔水蒸熟。
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  Shunde-style Poached Chicken

  A traditional Cantonese dish featuring tender poached chicken served with a savory sauce, known for its fresh and delicate flavor.
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  Malatang Stir-fried Cauliflower

  Cauliflower quickly stir-fried with malatang sauce, retaining a crisp and tender texture, enhanced with garlic, ginger, and chili for aroma, resulting in a rich, slightly spicy flavor.

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