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Puyu · Jinggong Shunde Cuisine (Shanghai Huanyu City MAX Branch)

Cantonese cuisine · ⭐ 4.3

Unit L4063, Level 4, Zhonghai Huan Yu Cheng MAX, No. 1, Lane 699 Tongchuan Road

Dishes

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  Salted Plum Deep-Sea Horse Mackerel

  Fresh deep-sea horse mackerel steamed with salted plum, resulting in a tender fish infused with savory and tangy flavors.
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  Salted Egg Yolk Black Gold Barbecue Pork

  A succulent roast pork dish marinated and glazed with salted egg yolk, offering a rich, savory flavor and luxurious texture.
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  Tazhu Jingrou

  Tazhu Jingrou is a Chinese dish made with pork neck meat, usually cooked by stewing, boiling, or stir-frying. The main ingredient is pork neck meat, combined with soy sauce and spices, resulting in a tender texture and rich flavor.
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  Signature Shunde Lu Goose

  A signature dish from Shunde, featuring tender goose marinated in secret sauce and slowly braised to perfection.
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  Mixed Mushroom and Loofah with Hand-Pressed Fish Dumplings

  A Cantonese dish featuring mixed mushrooms and loofah simmered with hand-pounded fish dumplings, offering a delicate balance of umami and freshness.
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  Coconut Milk Taro Pumpkin Stew

  A sweet and creamy stew made with pumpkin, taro, and coconut milk, slow-cooked to perfection.
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  Green Pepper Steamed Nine-Gut Fish

  A Cantonese dish featuring steamed nine-gut fish with green peppers, garlic, and light seasoning, highlighting the fish's natural freshness.
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  Old Guang茅根 Bamboo Sugar Water

  Old Guang茅根 Bamboo Sugar Water is a drink made primarily with茅根 and bamboo sugar, cooked by boiling. It has a sweet taste and is known for its ability to clear heat, detoxify, and soothe coughs.
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  Stewed Spare Ribs with Douchi

  A Chinese dish featuring pork ribs stewed with fermented black beans, garlic, and ginger, resulting in 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 Ancient Method Crystal Chicken

  A traditional Cantonese dish from Shunde, made by steaming marinated chicken to achieve a translucent, tender texture with a fresh, savory flavor.
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  Shunde Jun'an Fried Fish Cake

  Shunde Jun'an fried fish cakes are made from fresh fish meat mixed with starch, egg white, scallions, ginger, and other seasonings to form a paste, then pan-fried. The fish is minced or beaten into a smooth fish paste, which is then fried to create a crispy exterior and tender interior.
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  Braised Tofu with Herbal Broth

  养生豆腐 with abalone sauce is made from soft tofu, abalone sauce, mushrooms, and carrots. Tofu is blanched and stewed with the sauce and ingredients to absorb rich flavors.

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