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Shunde Nongzhuang (Dalong Branch)

Cantonese cuisine · ⭐ 3.7

Nos. 21–22, Changtang Horticultural Street, Dalang Town (70 meters from the former Namei)

Dishes

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  Homestyle Boiled Chicken

  A traditional Chinese dish featuring tender, poached chicken served chilled and sliced, often with a dipping sauce of ginger and scallion.
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  Farmhouse Roasted Chicken

  Farmhouse Roasted Chicken is a traditional home-style dish, primarily made with a whole yellow-feathered chicken or free-range chicken. The chicken is cleaned, then marinated with basic seasonings such as soy sauce, cooking wine, scallions, ginger, and star anise. It is then simmered in a pot with a moderate amount of water over low to medium heat until fully cooked and the sauce thickens. The finished dish features tender, fall-off-the-bone meat with a glossy reddish-brown color and a rich savory aroma.
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  Whole Fish in Large Plate

  A Sichuan dish featuring a whole fish, marinated, fried, and simmered with chili and fermented bean paste, resulting in tender, boneless meat with rich, spicy flavor.
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  Signature Salt-Baked Pork Trotter

  A specialty dish featuring pork trotter slow-cooked in salt, resulting in tender, savory meat with a rich umami flavor.
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  Salted Pepper Spare Ribs

  Black pepper salt ribs is a Chinese dish made with pork ribs, marinated and deep-fried until crispy, then stir-fried with black pepper salt, scallions, and ginger. Golden in color, it's crispy outside and tender inside with a rich pepper-salt aroma.
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  Crispy Fried Fish

  A Chinese dish featuring crispy fried fish stir-fried with aromatics, offering a crunchy texture and savory flavor.
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  Whole Roasted Lamb

  Roast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
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  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
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  White Delicacy Chicken Pot

  A delicate chicken pot made with chicken, mushrooms, tofu, and greens, simmered in clear broth for a fresh and nourishing flavor.
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  Salt-Baked Duck Wings

  A traditional Chinese dish made by marinating duck wings in salt and spices, then baking them to achieve a tender, savory flavor.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Braised Beef Trotter

  Braised beef trotters is a dish featuring beef trotters as the main ingredient, blanched and then stewed with scallions, ginger, star anise, soy sauce, sugar, and cooking wine, slowly simmered until tender and flavorful.
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  Braised Lamb Hot Pot

  Red-braised mutton hot pot features mutton as the main ingredient, paired with carrots, potatoes, onions, and seasonings like soy sauce, cooking wine, star anise, and cassia bark, slowly stewed over low heat until tender and flavorful.
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  Ginkgo Pig Stomach Soup

  A nourishing soup made with pig stomach and ginkgo nuts, simmered slowly for a rich, savory flavor.
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  Pan-fried Tofu Dumplings

  Pan-fried tofu is made from soft tofu cut into pieces or flattened, coated with a thin layer of starch or flour, then pan-fried until golden brown on both sides for a crispy exterior and tender interior. Add minced meat, scallions, and ginger for enhanced flavor.
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  Shunde Fish Sashimi

  Shunde fish slices are made from fresh fish meat, carefully sliced into thin pieces using precise knife skills. They are served with shredded scallions, ginger, garlic slices, chili peppers, and other accompaniments, then drizzled with a specially prepared sauce. The preparation emphasizes the freshness of ingredients and the skill of the knife work, resulting in a delicately tender texture of the fish.

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