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Xun Wei Feng Chu · Shunde Water Village Private Kitchen (Shangdu Road Branch)

Cantonese cuisine · ⭐ 4.1

Level 2, Wangchao Plaza, No. 123, Shangdu Road

Dishes

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  Braised Yellow Beans with Mulberry Leaves in Superior Soup

  A dish of yellow beans and mulberry leaves simmered in premium broth, offering a delicate balance of flavors and textures.
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  Phoenix Chicken

  Phoenix Chicken is a Chinese dish made with chicken and vegetables, stir-fried to perfection for a savory and aromatic flavor.
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  Fengcheng Fish Maw Soup

  A delicate Cantonese soup made with fish maw, chicken, ham, and mushrooms, simmered slowly for a rich, smooth flavor.
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  Ancient Method Sandalwood Pork Ribs

  Pork ribs marinated in a secret sauce and slowly braised to tender perfection, infused with a subtle sandalwood aroma.
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  Jun'an Fried Fish Cake

  A traditional Cantonese dish made from fresh fish paste, shaped into cakes and pan-fried until golden and tender.
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  Daliang Fried Milk

  Daliang fried milk is a Cantonese dish made with milk and eggs. Mix milk and egg liquid, add starch, stir well, then slowly cook over low heat until set. Add ham and shrimp, stir evenly, and finish with a touch of soy sauce.
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  Daliang Fried Milk 8 Pieces

  Daliang Fried Milk 8 Pieces is a traditional Cantonese dessert made with milk, glutinous rice flour, and sugar, with a crispy exterior and soft, sweet interior.
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  Shredded Fish Skin Pig's Stomach and Jellyfish

  Shredded fish skin pig's stomach jellyfish is a cold dish made with fish skin, pig's stomach, and jellyfish, which are washed, quickly blanched, and seasoned for a crisp texture.
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  Salt and Pepper Eel

  Salt and pepper eel is a Chinese dish made with eel as the main ingredient, seasoned with salt and pepper. The eel is cleaned, fried until crispy, then sprinkled with salt and pepper for a crispy and tender texture.
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  Pan-Seared Fish Rib

  Fresh fish rib is marinated, pan-seared until golden, then baked to infuse flavor—deliciously tender and aromatic.
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  Pan-fried Eel with Sauce

  A dish of eel pan-fried and then stewed in a savory sauce, resulting in tender meat and rich flavor.
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  Green Tea Red Bean Crepe

  A delicate crepe made with green tea powder and filled with sweet red bean paste, offering a refreshing and subtly sweet flavor.
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  Chrysanthemum Pineapple Fish

  A Chinese dish featuring a carp fillet carved into chrysanthemum petals, deep-fried and stir-fried with pine nuts and sweet-sour 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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  Fish Mousse, Bamboo Shoots, Fish Maw Steamed with Wax Gourd

  This dish features fish mousse, bamboo shoots, and fish maw steamed with wax gourd, offering a delicate, rich flavor and tender texture.

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