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Shang Zuo · Shunde Cuisine (Hongxing Branch)

Cantonese cuisine · ⭐ 4.6

7th Floor, Musi Healthy Sleep Hotel, Intersection of Wanfu North Road and Yingxin Road, Jingwanzi Subdistrict

Dishes

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  Cold Water Pig's Trotter

  A dish made with pig's stomach, cleaned and blanched, then chilled in cold water and served with seasonings like scallions, ginger, garlic, and cilantro for a refreshing taste.
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  Guangdong-style Black Barbecue Pork

  A Guangdong-style barbecue pork made from pork tenderloin marinated in a secret blend of soy sauce, sugar, and spices, then slow-roasted to perfection for a rich, savory flavor.
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  Glacier Eggplant with Stir-Fry Sauce

  Zha Ji Ice Mountain Eggplant is made primarily from fresh eggplants, carefully prepared to achieve a crispy outer skin and a soft, tender interior, paired with a specially crafted sauce that delivers a unique and delicious flavor.
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  Pickled Radish with Chopped Chili

  A spicy and tangy dish made by marinating sliced radish in chopped chili, offering a refreshing crunch and bold flavor.
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  Fruit Sweet and Sour Pork

  Fruit sweet and sour pork is a dish made with pork as the main ingredient. The pork is cut into pieces, coated in starch, and deep-fried until golden. It is then stir-fried with pineapple, green pepper, and red pepper. Seasonings typically include ketchup, sugar, vinegar, and a pinch of salt for a tangy-sweet flavor.
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  Salt-Baked Abalone

  A Cantonese delicacy featuring fresh abalone seasoned with salt and spices, slowly baked to perfection for a tender, savory flavor.
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  Scallion Oil Fermented Black Bean Chicken

  A flavorful chicken dish marinated in soy sauce and fermented black beans, then steamed and finished with hot scallion oil for a rich aroma and tender texture.
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  Shrimp Paste Stir-fried Water Cress

  A Cantonese dish featuring water cress stir-fried with shrimp paste, garlic, and ginger, delivering a savory and aromatic flavor.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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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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  Shunde Fish Sashimi

  A traditional cold dish from Shunde, Guangdong, made with fresh fish slices served with ginger, scallions, and a special sauce, highlighting the natural flavor of the fish.
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  Eel Stewed Rice

  A Cantonese dish featuring eel stewed with rice, garlic, ginger, and fermented black beans, creating a rich, savory flavor.

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