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Shunde Xiao Chu · (Dawuhan 1911 Branch)

Cantonese cuisine · ⭐ 4.0

No. 589 Xinhua Road, Changqing Subdistrict

Dishes

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  Crispy Skin Steamed Goose

  A Cantonese specialty featuring a roasted goose with crispy skin and rich broth inside, prepared by marinating the bird and roasting it until tender and juicy.
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  Ancient Method Roast Duck

  Ancient method roast duck is made from premium ducks marinated, air-dried, and roasted using traditional techniques, resulting in crispy skin and tender meat with rich aroma.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Nostalgic Flavor Char Siu

  A classic Cantonese dish featuring tender pork marinated in a sweet soy-based sauce and grilled to perfection, evoking nostalgic flavors.
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  Stewed Pork Bone with Prepared Rehmannia

  A nourishing soup made by stewing pork bone with prepared rehmannia root, known for its health benefits and rich flavor.
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  白灼罗氏虾

  白灼罗氏虾是一道以新鲜罗氏虾为主料的菜肴，将虾洗净后放入沸水中快速焯烫至变色，捞出后沥干。通常搭配调制好的蘸料食用，保持虾肉的鲜嫩口感。
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  True Flavor Scallion Oil Chicken

  A classic Chinese dish featuring tender chicken poached in broth and finished with a fragrant scallion oil sauce, highlighting the natural flavor of the meat.
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  Braised Fish Head in Clay Pot

  Stewed fish head in clay pot is a dish made with fresh fish head and辅料 like ginger, scallion, and garlic, slowly cooked over low heat. The fish head is cleaned, marinated, then simmered in a clay pot until tender and flavorful.
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  Red Onion and Sand Ginger Stir-Fried Qingyuan Chicken

  Qingyuan chicken stir-fried with red onion and sand ginger using the 'ze ze' cooking method, resulting in a fragrant and savory dish.
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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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  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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  Steamed Pork Ribs with Taro

  Steamed spare ribs with taro is a dish primarily made from taro and spare ribs. The method involves marinating the ribs, then placing them together with cubed taro into a steamer until fully cooked. The dish showcases the soft texture of the taro blending harmoniously with the savory flavor of the ribs.
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  Fresh Mint Qingyuan Chicken Hot Pot

  A refreshing hot pot featuring tender Qingyuan chicken and fresh mint leaves, simmered in a light broth for a clean, aromatic flavor.

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