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Guangzhou Shunde Cuisine (National Library Branch)

Cantonese cuisine · ⭐ 4.3

60 meters southwest of the intersection of Haidian District's Zhongguancun South Street and Minzu University South Road

Dishes

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  Char Siu Platter

  Char siu platter features marinated pork chunks roasted to perfection, typically using pork tenderloin or梅花肉, seasoned with soy sauce, sugar, oyster sauce, and five-spice powder, then grilled until the surface is crispy and the inside juicy. Served with rice, vegetables, or sauces for easy enjoyment.
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  Dry-Loaded Rice Noodle Pot

  Dry捞 Noodles Pot is a dish primarily made with rice noodles, which are cooked using specific techniques to achieve a dry, fragrant, and flavorful texture. To prepare it, the noodles must first be soaked until soft, then thoroughly mixed with seasonings before being placed in a pot and slowly heated until cooked through, preserving their dryness and rich aroma.
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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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  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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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Sugarcane Lotus Root Drink

  Gan蔗马蹄水 is a beverage made primarily from sugarcane and lotus root. The preparation is simple: peel and cut the sugarcane into segments, wash and chop the lotus root, then boil them together in water. Reduce the heat and simmer slowly. Finally, strain the liquid to obtain the soup.
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  Steamed Chicken Feet with Fermented Black Bean Sauce

  Steamed chicken feet with fermented black bean sauce is a dish made primarily from chicken feet, seasoned with fermented black bean sauce and other seasonings, then steamed. The chicken feet are carefully prepared and paired with a specially crafted bean sauce, resulting in a soft, tender texture and rich aroma after steaming.
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  Shunde Seven-Taste Tofu

  Shunde Seven-Flavor Tofu is a dish featuring soft tofu paired with seven distinct sauces (sweet, salty, sour, spicy, savory, fragrant, bitter). The tofu is blanched and then mixed or drizzled with each sauce to create layered flavors.
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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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  Braised Tofu with Herbal Broth

  养生豆腐 with abalone sauce is made from soft tofu, abalone sauce, mushrooms, and carrots. Tofu is blanched and stewed with the sauce and ingredients to absorb rich flavors.
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  Turtle Jelly

  Turtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.

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