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Sun Duk Gong Pai Dang (Ju Xianqiao Branch)

Cantonese cuisine · ⭐ 4.6

Building 3, No. 19 Jiangtai West Road Courtyard, 1st Floor (190 meters opposite Exit B of Jiangtai Road Station, Line 14)

Dishes

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  Signature Pearl River Carp Sashimi

  Signature snakehead fish sashimi made from fresh carp, sliced thin and served cold with scallions, ginger, cilantro, and a special sauce.
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  Beef Rice Noodle Roll

  Beef rice noodle roll is a traditional snack made by wrapping tender beef filling in thin rice flour sheets. During preparation, seasoned beef mince is evenly spread on steamed rice flour sheets, gently rolled up, sliced into segments, and served with a specially prepared sauce, resulting in a dish that is both visually appealing and delicious.
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  Stir-Fried Beef with Wax Gourd

  Stir-fried beef with loofah is a dish featuring loofah and beef as main ingredients. Loofah slices are quickly stir-fried with sliced or shredded beef, seasoned appropriately to blend flavors. Cooking emphasizes proper heat control to preserve the crispness of loofah and tenderness of beef.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Prawn Dumpling Supreme

  Shrimp Dumpling Imperial is a traditional dim sum dish primarily made with fresh shrimp meat. The preparation involves mashing fresh shrimp into shrimp paste, mixing it with an appropriate amount of starch and other seasonings to form the filling, then wrapping it in dumpling wrappers and steaming until cooked.
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  Stuffed Green Peppers

  Stuffed green peppers are a dish made by filling hollowed green peppers with seasoned fillings like minced meat, shrimp, or tofu, then steaming or pan-frying. The key is balancing the filling with the pepper's fresh, tender texture.
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  Stuffed Mandarin Fish

  A Cantonese dish where mandarin fish is deboned and stuffed with a savory mixture of pork, shrimp, and mushrooms, then steamed and served with sauce.
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  Shunde Gong's Famous Roast Goose

  Shunde Gong's状元 Roast Goose uses premium whole goose, marinated and air-dried before roasting in a挂炉. Main ingredient is goose meat, with secret sauce for marinating, resulting in crispy skin and tender, juicy meat.
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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 Jun'an Pickled Mustard Stem Steamed Meat Cake

  Shunde Jun'an Pickled Mustard Stem Steamed Meat Cake is a steamed dish made with pork and Jun'an pickled mustard. Pork is minced, seasoned, mixed with pickled mustard, and then steamed, resulting in a tender and savory texture.
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  顺德手磨瘦肉肠粉加蛋

  Shunde hand-ground pork rice noodle rolls with egg are a traditional Cantonese snack made from fresh pork and eggs. The pork is ground by hand, mixed with rice batter, steamed into thin, flexible sheets, and filled with tender meat and fried eggs for a smooth, delicate texture.
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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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