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Big Banyan Tree Shunde Cuisine (Yunmen Store)

Cantonese cuisine · ⭐ 4.3

Nos. 409–410, 4th Floor, Lingnan New World Yunmen NewPark, No. 1, Baishun North 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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  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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  Stir-fried Eel in Clay Pot

  Stir-fried eel in clay pot with ginger, garlic, onion, and green/red peppers, cooked rapidly over high heat to blend flavors.
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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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  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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  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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  Crispy Baby Pigeon

  A Cantonese dish featuring tender baby pigeon deep-fried until the skin is crispy, served with sweet soy sauce or salted pepper.
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  Seafood Tofu

  A creative dish combining seafood and tofu, featuring shrimp, squid, and crab sticks simmered in a light broth for a fresh, tender 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 Bean-Flavored Duck Stew

  A traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.
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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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