Close

味妙顺德厨房(绿地缤纷城店)

Cantonese cuisine · ⭐ 4.0

Unit WD-302, 3rd Floor, West Zone, Greenland Colorful City, No. 88 Ruiping Road

Dishes

• 

  Ancient Method Steamed Eel with Double Sauce

  Fresh eel is marinated in a blend of fermented bean paste and sweet soy sauce, then steamed to perfection for tender, flavorful meat.
• 

  Ancient Method Stewed Lamb Pot

  A traditional stewed lamb dish with vegetables, slowly cooked to tender perfection in a clay pot.
• 

  Crispy Roast Chicken

  Roast crispy-skinned chicken is made from a whole chicken, marinated and air-dried before being roasted hanging in a炉. Main ingredients include chicken, seasonings, and spices. Hanging roasting creates a crisp skin and tender meat.
• 

  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
• 

  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.
• 

  Guangzhou Street Beef Offal

  Guangzhou street beef offal is a traditional Cantonese snack, primarily made from beef organs such as tripe, lungs, and intestines. These ingredients are carefully cleaned and prepared, then simmered slowly with unique seasonings until fully flavored. The finished offal has a tender texture, rich broth, and an aromatic fragrance.
• 

  Sauna Steamed Beef Shank

  Sauna Steamed Beef Shank is a dish where beef shank is quickly cooked using high-temperature steam. The main ingredient is beef shank, typically sliced or cut into small pieces. During preparation, the beef is placed on a special container (such as a heated stone pot or steamer) and instantly cooked by intense steam, which helps lock in juices and maintain tenderness. It is usually served with simple dipping sauces (like soy sauce, minced garlic, chili) to highlight the natural flavor of the meat.
• 

  Seafood Supreme Pot

  Sea Emperor's Premium Pot features fresh shrimp, abalone, scallops, squid, and chicken or pork slices, simmered in rich broth. Hearty ingredients create a delicious flavor, traditionally cooked slowly in a clay pot for a rich, savory soup.
• 

  Roast Goose with Sausage and Chencun Noodles

  A classic Cantonese dish featuring roast goose, sausage, and handmade Chencun noodles—crispy skin, tender meat, and smooth noodles create a harmonious flavor.
• 

  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
• 

  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
• 

  Scallion Oil Steamed Boneless Crucian Carp

  Fresh crucian carp is deboned, marinated with scallions and ginger, then steamed in scallion oil for a tender, aromatic dish.
• 

  Shunde Cold-Mixed Fish Skin

  A Cantonese cold dish made from fresh fish skin mixed with garlic, cilantro, chili oil, soy sauce, and vinegar, offering a crisp texture and tangy-spicy flavor.
• 

  Shunde Handmade Shrimp Pancake

  Shunde handmade fried shrimp cakes, made primarily from fresh shrimp meat that is manually minced into shrimp paste. It is mixed with an appropriate amount of starch and seasonings, then shaped into round patties. Cooked by frying until both sides turn golden brown and the aroma of shrimp fills the air.
• 

  Shunde Steam Chicken

  Shunde steam chicken is a Cantonese dish primarily made with fresh chicken. The unique preparation method involves slicing the chicken thinly and quickly steaming it, preserving its natural flavor and tender texture. It is then served with a specially prepared seasoning.

Reviews