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Hou Chu Shunde Cuisine (Zhishan Branch)

Cantonese cuisine · ⭐ 4.6

No. 1, Gonghua Road, Yihao Virtual Park

Dishes

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  厚厨深井烧鹅

  厚厨深井烧鹅是一道以整只鹅为主要食材的烧制菜品，选用优质鹅肉，经过腌制、风干后挂炉烤制而成。制作过程中使用特制酱料腌制入味，再以果木或炭火慢烤，使表皮酥脆、肉质鲜嫩多汁。
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  广式砂锅啫啫白鳝

  广式砂锅啫啫白鳝是一道以鲜活白鳝为主料，配以姜片、蒜片、葱段等辅料，用砂锅高温快炒烹制而成的粤菜。白鳝经过处理后切段，与调味料一同放入烧热的砂锅中，通过高温快速加热使食材锁住鲜味，形成独特的香气。
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  招牌鲜花椒蒸鲈鱼

  鲈鱼去鳞洗净后划刀，铺上鲜花椒、姜片和葱段，蒸熟后淋上热油和调味汁，保持鱼肉鲜嫩，突出鲜花椒的香气。
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  水东大芥兰

  水东大芥兰是一道以大芥兰为主要食材的蔬菜菜肴，将大芥兰洗净后切段，用沸水焯烫片刻，再与蒜末、姜片等辅料一同炒制而成，保持其脆嫩口感。
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  法式漏奶华

  法式漏奶华是一种以鸡蛋、牛奶和糖为主要食材制作的甜点。将蛋黄与糖搅拌均匀后加入牛奶，混合物倒入模具中，隔水加热至凝固，形成细腻柔滑的布丁状质地。食用时通常搭配焦糖酱或水果，口感绵密，奶香浓郁。
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  Roast Meat Combo

  Roast meat platter is a carefully selected combination of roasted meats, typically featuring char siu (barbecued pork) and roast duck. Char siu is made from pork shoulder, marinated in a special sauce and then grilled, resulting in tender, juicy meat with a rich sweet aroma. Roast duck is prepared by stuffing the whole duck with spices before roasting, yielding crispy skin and tender meat with an irresistible fragrance. Together, these two dishes create a layered and satisfying taste experience.
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  特色顺德鱼生

  特色顺德鱼生以新鲜的草鱼或鲈鱼为主料，去骨后切成薄片，搭配姜丝、葱丝、香菜等配料，淋上特制酱汁，口感鲜嫩爽滑。
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  Secret-Recipe Barbecue Pork

  Braised barbecued pork made from pork tenderloin, marinated with soy sauce, honey, oyster sauce, rice wine, garlic, and five-spice powder, then grilled to a slightly charred surface and bright red color, with a juicy and tender interior.
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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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  顺德桑拿蒸鸡

  顺德桑拿蒸鸡是一道以鸡肉为主料，搭配姜片、葱段等辅料，利用蒸汽加热的方式进行蒸制的菜肴。制作时将鸡肉切块后与调味料混合腌制，再放入蒸锅中用高温蒸汽蒸熟，保持鸡肉嫩滑鲜美。

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