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Yue Feng De Shun Di Xiao Guan (Xian Xian Qiao Dian)

Cantonese cuisine · ⭐ 4.1

Building 4, No. 9 Jiu Xian Qiao South Road Courtyard, 1st Floor (near Xing Yue Liang Ma Hotel)

Dishes

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  Cantonese Roast Goose Rice

  Cantonese roast goose rice features crispy-skinned, tender meat goose, served with rice and often accompanied by sauces like plum sauce or scallion oil. The goose is marinated in a special blend before roasting until golden and crunchy.
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  Signature Roast Duck with Soy Sauce Chicken

  A signature Cantonese dish featuring roasted duck and soy sauce chicken. The duck is marinated and roasted whole, yielding crispy skin and tender meat; the chicken is slowly braised with soy sauce, ginger, and scallions. Served together for a rich, layered flavor.
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  Steam Chicken Hot Pot

  Steam chicken hot pot features chicken as the main ingredient, paired with vegetables and mushrooms. Ingredients are steamed in a special pot using steam, with chicken usually marinated for tenderness. The broth is typically clear or lightly seasoned to highlight natural flavors.
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  Fresh Cantonese Herbal Soup

  This dish is made with pork bones, chicken, and ribs, seasoned with Chinese herbs like goji berries, red dates, and codonopsis, slowly simmered for hours. The broth is clear and rich in flavor, offering nourishing benefits.
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  Stuffed Fried Peppers

  Stir-fried stuffed peppers is a Chinese dish featuring chili peppers filled with seasoned stuffing (commonly minced pork, shrimp, and mushrooms), then pan-fried until the surface is slightly charred, allowing the pepper and filling to blend together.
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  Pork Trotter Noodles

  Pig trotter noodles is a traditional noodle dish primarily made with pig trotters and noodles. The preparation involves stewing the pig trotters until tender, then serving them with cooked noodles, and finally drizzling the rich broth from the stewed trotters over the dish.
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  Premium Roast Goose

  Premium roast goose made from a whole goose, marinated and air-dried before being roasted in a挂炉. The skin is crispy while the meat is tender and juicy, usually served with sweet bean sauce or plum sauce.
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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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  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

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