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Shun Yue Cuisine

Cantonese cuisine · ⭐ 3.7

Nos. 111–115, Siyou Xinmalu (opposite Jinqiao Hotel)

Dishes

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  Braised Lamb with Tofu Skin

  A hearty dish of lamb and tofu skin braised in savory broth, tender and flavorful.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Steamed Fish

  Steamed fish is a dish made primarily with fresh fish, seasoned with ingredients such as ginger threads and green onion segments, and cooked using steam. The fish meat remains tender and juicy when heated by high-temperature steam, preserving its original flavor.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Steamed Chicken

  A Chinese dish made by steaming a whole chicken with ginger and scallions, resulting in tender and flavorful meat.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Live-streamed Cold-Mixed Black Fungus

  A refreshing cold dish made with black fungus, vegetables, and a tangy dressing, popular in live-streamed cooking shows.
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  Yingde Lu Hua Fan Ji

  A Cantonese dish featuring local Lu Hua chicken, steamed or stewed with mushrooms and ham, known for its tender meat and clear, savory broth.
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  Lotus Root Soup

  Lotus root soup is a dish primarily made with lotus root as the main ingredient, often simmered together with pork bones or chicken. The preparation is simple: clean the ingredients, add sufficient water, and slowly stew for several hours until the broth becomes rich and the lotus root is tender. Finally, season with an appropriate amount of salt according to personal taste.
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  Lotus Stem Stir-Fried with Beef

  A classic Chinese dish featuring tender beef and crisp lotus stems stir-fried quickly in a savory sauce.
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  Shun Yue Lu Hua Chicken

  Shun Yue Lu Hua Chicken is made from high-quality Lu Hua chicken, marinated and steamed. The meat is tender and juicy, retaining its natural flavor, with a firm texture and subtle fragrance, representing the classic light taste of Cantonese cuisine.
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  Famous White-Cut Chicken

  Famous white-cut chicken is a Cantonese dish made with a whole chicken, blanched and quickly cooled to retain tender texture. The chicken is boiled until done, then immediately plunged into ice water to make the meat firm and skin smooth. Served in pieces with ginger-scallion sauce or soy sauce.

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