Yue Shun Yue De (Branch on Tianhe South Second Road)
Cantonese cuisine · ⭐ 3.4
No. 19 and No. 21 Tianhe South 2nd Road (1st Floor, Hongfa Building)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 19 and No. 21 Tianhe South 2nd Road (1st Floor, Hongfa Building). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: One Fish, Two Dishes, Ancient Method Steamed Fish Head, Salted Fish and Eggplant Stew.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.4
- Address: No. 19 and No. 21 Tianhe South 2nd Road (1st Floor, Hongfa Building)
- Popular dishes: One Fish, Two Dishes, Ancient Method Steamed Fish Head, Salted Fish and Eggplant Stew, Daliang Fried Lotus Root Cakes, 拆鱼羹
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Dishes
One Fish, Two DishesA dish featuring a whole fish prepared in two different ways—such as braised or steamed and stir-fried or chilled—to highlight the varied textures of the fish.
Ancient Method Steamed Fish HeadFresh fish head steamed with ginger, scallions, and seasonings to preserve its natural flavor and tender texture.
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Daliang Fried Lotus Root CakesA traditional Cantonese dish from Shunde, made by mixing lotus root slices with minced pork, seasoning, and frying until golden and crispy.
拆鱼羹拆鱼羹是一道以鱼肉为主要食材的汤羹类菜品，通常选用草鱼、鲫鱼等淡水鱼，将鱼肉拆成细丝后与高汤一同煮制，加入蛋清、淀粉勾芡，使汤汁浓稠。可搭配火腿、香菇、笋片等辅料提升风味。
Fried MilkDeep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
Pan-fried and Steamed Fish HeadA Cantonese dish featuring a fresh fish head pan-fried and steamed with ginger, scallions, and garlic, resulting in tender meat and rich aroma.
Braised Pork Bone with OliveA Cantonese dish featuring pork bones slowly simmered with olives, resulting in tender meat and rich, savory flavor.
Garlic-Scented Spare Ribs with Fried MilkA fusion dish combining Chinese and Western flavors, featuring marinated pork ribs with garlic, deep-fried to golden crispness, paired with fried milk blocks made from milk and starch. The dish offers rich aroma, layered texture, and a blend of garlic, dairy, and crispy notes.
Shunde Big Fish PlateA Cantonese dish featuring fresh grass carp stewed with vegetables in a secret sauce, known for its tender fish and rich flavor.
Shunde Fish PotA signature dish from Shunde, Guangdong, featuring fresh fish (such as mandarin fish or sea bass) stewed with tofu and seasonings in a slow-cooked pot, resulting in a rich, savory broth and tender fish meat.