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Da Rongshu Xia Shunde Cuisine (Xixiang Tianhong Store)

Cantonese cuisine · ⭐ 4.7

L2005a, Level 2, Bao'an Tianhong Shopping Center, Intersection of Xixiang Avenue and Xinhu Road

Dishes

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  Clear Soup with Mulberry Shoots

  A healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
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  Braised Pork Belly with Green Beans

  A savory dish of pork belly stir-fried with green beans, offering tender meat and flavorful vegetables.
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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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  Classic Pineapple Sweet and Sour Pork

  A classic Cantonese dish featuring crispy fried pork tenderloin tossed with pineapple, bell peppers, and a tangy sweet-and-sour sauce.
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  Crispy Milk

  A Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
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  Sea Emperor Abalone Broth Tofu

  Sea Emperor Abalone Broth Tofu is a Chinese dish made with soft tofu and abalone broth. The tofu is tender, and the abalone broth is rich and delicious, blending the freshness of seafood.
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  Cantonese腊味 Baozi Rice Pot

  Old Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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  Sour Cabbage Stir-Fried Intestines

  Sour cabbage stir-fried with intestines is a dish primarily made with sour cabbage and pig intestines. After thorough cleaning and boiling, the intestines are stir-fried together with the sour cabbage, allowing the tangy aroma of the cabbage to blend harmoniously with the rich flavor of the intestines, creating a unique taste.
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  Shunde Mixed Fish Skin

  Shunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.
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  Shunde Boiled Chicken

  A classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.
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  Shunde Drum-flavored Goose

  A traditional Cantonese dish from Shunde, featuring tender goose marinated and slow-cooked with fermented black beans and spices.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
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  Abalone Sauce Seafood Tofu

  A dish made with soft tofu and a rich abalone sauce, enhanced with seafood for a savory and aromatic flavor.

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