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Yuejingxi·Shunde Cuisine (Head Store)

Cantonese cuisine · ⭐ 4.7

100 meters east of the ground-floor commercial space, Da Jiao Ting Business Hotel, Guangqu Road

Dishes

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  Traditional Steam Chicken

  Traditional steam chicken is a Chinese dish primarily made with chicken. The chicken is carefully selected and prepared, then marinated with specially crafted seasonings before being steamed to perfection. This dish retains the tender texture of the chicken, with a rich and flavorful broth that is also nutritious.
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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Handmade Fresh Shrimp Spring Rolls

  Handmade fresh shrimp spring rolls are made by wrapping fresh shrimp, vegetable strips, and seasonings in thin spring roll wrappers, then deep-fried until golden and crispy. Key ingredients include fresh shrimp, lettuce, carrots, vermicelli noodles, and more. The filling is evenly placed inside the wrappers, sealed, and fried in hot oil.
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  Boned Carp

  Boneless crucian carp is a dish featuring crucian carp as the main ingredient. After removing the bones, the fish is marinated with seasonings and then pan-fried, deep-fried, or steamed. Ginger and scallions are typically added to enhance flavor, resulting in tender, well-seasoned fish meat.
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  Steam-cooked boneless crucian carp

  Steam-baked boneless crucian carp is made with fresh crucian carp. After removing the bones, it is marinated with ingredients such as ginger slices and scallions, then steamed until fully cooked to maintain tender fish meat. The preparation process uses minimal seasonings to highlight the natural flavor of the ingredients.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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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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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Premium Roast Duck

  Premium roast duck made from a whole duck, marinated, air-dried, then roasted in a hanging oven. Crispy skin and tender, juicy meat, typically served with lotus leaf pancakes, sweet bean sauce, and scallions.

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