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Nanxiang · Jinggong Shunde Cuisine (Zhuoyue Center Store)

Cantonese cuisine · ⭐ 4.5

L307–L308, West Zone, Zhuoyue Center, Fuhua Road (next to Yin Chu Restaurant)

Dishes

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  Traditional Fencheng Steam Chicken

  Premium chicken is marinated with ginger, scallions, and cooking wine, then steamed over water. The meat is tender and flavorful, retaining its natural taste with a subtle ginger-scallion aroma. A classic Cantonese dish.
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  Traditional Lohei Fish Salad

  A Cantonese cold dish made with fresh raw fish slices and vegetables, tossed by hand in a savory sauce. Known for its refreshing taste and symbolic meaning of prosperity.
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  Ten-Year New Hui Tangerine Peel Red Bean Soup

  A traditional Cantonese dessert made with aged Xinhui tangerine peel and red beans, simmered slowly to blend the citrus aroma with sweet, creamy texture.
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  Daliang Double Skin Milk

  Dongjiang Double-Yolk Milk Pudding is a dessert made primarily from egg whites and whole milk. Milk is heated, cooled, then mixed with egg whites, filtered, and steamed in small bowls. A thin egg membrane forms on top, with a smooth, delicate texture and rich milk aroma.
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  Stir-fried Beef Shin with Ginger and Scallion

  A dish of beef shin stir-fried quickly with ginger and scallions, resulting in tender meat and aromatic flavor.
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  Spring Water Abalone Sauce Handmade Tofu

  Handmade tofu simmered in spring water abalone sauce, offering a delicate balance of umami and freshness.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Crispy Fried Squab

  A Cantonese classic dish featuring tender squab pigeon marinated and deep-fried until the skin is crispy and the meat juicy, with a golden-brown finish.
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  White Peach Oolong Tea

  White peach oolong tea is made by steeping oolong tea with fresh white peach pulp or white peach syrup, served cold or hot. Main ingredients include oolong tea, white peach, and water; some versions add honey or sugar for sweetness.
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  Traditional Cantonese Roast Goose

  Traditional Cantonese roast goose made from fresh free-range goose, marinated, air-dried, and roasted to perfection for crispy skin and tender meat.
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  Braised Boneless Crucian Carp with Aged Tangerine Peel

  Fresh boneless crucian carp marinated in aged tangerine peel and gently baked, resulting in a tender texture and aromatic flavor.
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  Crispy Pork Belly Bun

  Succulent pork buns with flaky pastry, filled with marinated and roasted barbecued pork, made by wrapping minced pork in fermented dough and steaming.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.

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