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Shunde Lao (Ecological Park Branch)

Cantonese cuisine · ⭐ 4.3

2nd Floor, Unit A, Building 10, Zone 3, Shenzhen Bay Technology and Ecology Park

Dishes

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  Three-color Steamed Boneless Fish

  A dish featuring fresh fish meat steamed with red pepper, green pepper, and carrot for a colorful, tender, and nutritious meal.
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  Roast Suckling Pig Platter

  A platter featuring roasted suckling pig, often served with char siu and roast goose, known for its crispy skin and tender meat.
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  Fengcheng Four Joy Platter

  A harmonious dish featuring chicken breast, shrimp, ham, and mushrooms, steamed to perfection for a delicate, flavorful experience.
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  Traditional Malagao Cake

  Ancient-style malt cake is a traditional Chinese dessert made from glutinous rice flour, starch, sugar, and water, with lard or vegetable oil added for texture, then steamed. The batter is poured into molds and steamed at high temperature to create a soft, elastic cake.
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  Daliang Fried Shrimp Cake

  A traditional Guangdong dish made from fresh shrimp paste, seasoned and pan-fried until golden brown. Crispy outside, tender inside.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Homestyle Stuffed Trio

  A traditional Chinese dish featuring stuffed tofu, eggs, and meatballs, steamed to perfection for a tender and flavorful experience.
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  Stir-Fried Bok Choy

  Stir-fried bok choy is a Chinese dish made with fresh bok choy, quickly stir-fried to retain its crisp texture and vibrant green color. Washed bok choy is blanched or directly stir-fried with garlic slices.
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  Seasonal Vegetables

  Vegetable medley is a dish made primarily from fresh vegetables such as greens, carrots, potatoes, corn, and green beans. The vegetables are washed, cut into pieces, and prepared by stir-frying or blanching and mixing to retain their natural flavors.
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  Steamed Chencun Rice Noodles with Black Bean Sauce

  Chencun rice noodles, a traditional Guangdong rice-based vermicelli, are steamed and served with a special black bean sauce (made from fermented black beans, garlic, ginger, etc.), offering a smooth, tender texture with a savory-salty flavor and subtle aroma.
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  Braised Pork Ribs with Soy Sauce and Chen Village Rice Noodles

  A Cantonese classic dish featuring tender pork ribs marinated in soy sauce, steamed together with Chen Village rice noodles for a rich, savory flavor.
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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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  Steamed Nine-Headed Shrimp with Fish Pond Carp

  Nine-headed shrimp steamed together with fish pond carp, preserving the natural flavors and delivering a fresh, delicate taste.

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