Close

Nanxiang · Jingong Shunde Cuisine (Yifangcheng Branch)

Cantonese cuisine · ⭐ 4.5

Unit 012, 5th Floor, North Zone, OCT Centre One, No. 99 Xinhú Road, Haiwang Community, N12 District

Dishes

• 

  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.
• 

  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.
• 

  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.
• 

  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
• 

  Spring Water Abalone Sauce Handmade Tofu

  Made with premium handmade tofu simmered in a rich spring water abalone sauce, offering a delicate texture and savory flavor.
• 

  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.
• 

  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.
• 

  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.
• 

  Aged Braised拆生态 Crucian Carp

  A delicately prepared dish using aged braising technique on拆生态 crucian carp, highlighting its tender texture and rich flavor.
• 

  Aged Tangerine Peel Baked Boneless Carp

  Fresh boneless carp marinated with aged tangerine peel and baked to perfection, offering a delicate balance of fish flavor and citrus aroma.
• 

  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.
• 

  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.

Reviews