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Pinsun Deji Shunde Cuisine (Nanshan Store)

Cantonese cuisine · ⭐ 4.0

No. 1066, Haidi 3rd Road, Shen Chuangtou Plaza, Building A, Unit 301A

Dishes

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  One-Bite Fish Sashimi

  A dish featuring fresh raw fish slices served with vegetables and a special sauce, emphasizing freshness and delicate texture.
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  Fengcheng Signature Fish Mince Soup

  Made with fresh fish meat shredded and simmered with mushrooms and ham. Clear broth, smooth and savory, with delicate fish texture and rich flavor.
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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Copper麻香 Chicken

  A flavorful chicken dish marinated and fried, then stir-fried with a special sesame-infused sauce for a rich, aromatic taste.
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  One Sailing Smoothly

  A dish featuring tender fish slices cooked in clear broth with tofu, vegetables, and mushrooms, symbolizing smooth sailing and good fortune.
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  Stir-Fried Garlic and Fermented Black Beans Steamed Eel

  Steamed eel with garlic and fermented black beans, a savory dish highlighting the tender texture of boneless eel and aromatic flavors.
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  Jiangnan Slow-Cooked Australian Beef

  Slow-cooked Australian beef with Jiangnan-style flavors, tender and rich in taste.
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  Special Stir-fried Chencun Noodles

  A Cantonese dish featuring Chencun noodles stir-fried with eggs, pork, and vegetables for a savory, satisfying meal.
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  Flame-Grilled Snowflake Beef Cubes

  A creative dish featuring premium snowflake beef cubes cooked in a stone pot with alcohol flame, served hot and flavorful.
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  Braised Young Pigeon

  Braised young pigeon with a rich red sauce, made from fresh squab, scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy finish and tender meat.
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  Copper Basin Steam-Steamed Boneless Bighead Carp

  A delicately steamed bighead carp dish, prepared in a copper basin using steam to enhance tenderness and flavor.
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  Tangerine Peel and Water Chestnut Steamed Pork Cake

  A steamed pork cake infused with tangerine peel and water chestnut, offering a savory and aromatic dish with a unique texture from the crunchy water chestnuts.
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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 Roast Goose

  A traditional Guangdong dish made by marinating goose and roasting it over fruit wood fire until the skin is crispy and the meat tender.
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  Shunde Fried Stuffed Three Treasures

  A classic Cantonese dish featuring eggplant, green pepper, and tofu stuffed with minced meat, then pan-fried until golden and tender.
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  Shunde Fish Dried and Preserved Meat Baozi Rice

  A traditional Cantonese dish featuring fragrant rice cooked with Shunde-style dried fish and preserved meats, served in a clay pot for a crispy bottom layer.
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  Feng Shui Prosperity Fish Salad

  Feng Shui Prosperity Fish Salad is a cold dish made with fresh fish slices mixed with raw vegetables like lettuce, carrots, cucumber, and purple cabbage, tossed in a special sauce. The dish is traditionally hand-tossed to symbolize 'grabbing' luck and wealth, commonly served during Chinese New Year and other festive occasions, representing good fortune and prosperity.

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