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Yue Rong Ji · Guangdong Shun De Cuisine (Shui Yi Shi Yuan Branch)

Cantonese cuisine · ⭐ 4.2

Floor 13, Lijing Hotel (formerly Quanjincheng), Building 85, Shiyuan North Community

Dishes

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  Fengcheng Milk

  Fengcheng milk is a dish made primarily with milk, mixed with eggs, sugar, and a small amount of starch, then steamed until set. The mixture is poured into a container and heated over water until it solidifies, resulting in a smooth and delicate texture.
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  Traditional Steamed Sea Bass

  Ancient-style steamed grouper features fresh grouper with ginger threads and green onions, prepared using traditional steaming techniques. The fish is lightly marinated and steamed to preserve its natural flavor and tender texture.
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  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.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Juicy Tofu Pudding

  Bursting tofu pudding is a dish made primarily from soft tofu. Cut tofu into small pieces, boil in broth or water, add seasonings like salt, soy sauce, and green onions, then top with shrimp chips, minced meat, or egg flowers to create a flowing center, offering a delicate and smooth texture.
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  Yue Rongji Shrimp Dumplings

  Yue Rongji Shrimp Dumplings is a traditional Cantonese dish made with fresh shrimp, pork, and seasonings. The wrapper is thin and elastic, with a juicy and flavorful filling.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Shrimp Spring Rolls

  Shrimp spring rolls feature tender shrimp and vegetables wrapped in thin pastry and deep-fried until crispy, offering a savory and satisfying bite.
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  Shunde Signature Boneless Fish

  Shunde's signature boneless fish is made from fresh grass carp, deboned and marinated with ginger, scallions, and cooking wine, then steamed or braised. The fish meat is tender and the sauce rich, preserving the fish's original 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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  Lemongrass-Baked Eel

  Lemongrass-baked eel is a dish made with eel as the main ingredient, seasoned with lemongrass, ginger slices, garlic, and other spices, then marinated and baked in an oven or grill. Cleaned eel is cut into segments, marinated with lemongrass and seasonings, then baked to absorb the fragrant aroma of lemongrass.
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  Fresh Shrimp Rice Noodle Rolls

  Fresh shrimp rice noodle rolls are a dish made by wrapping fresh shrimp in thin rice paper and steaming it. The rice noodle skin is as thin as a cicada's wing, soft and tender, while the shrimp is fresh, tender, and juicy. Paired with a specially prepared sauce, the dish offers rich and distinct layers of flavor.

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