Close

Yueshun · Shunde Cuisine (Dikai • Chengxing International Branch)

Cantonese cuisine · ⭐ 4.3

2nd Floor, Building B, Dikai Chengxing International, No. 98 Chengxing Road (No. 186 Shimin Street)

Dishes

• 

  Health-Preserving Blood Clam

  Fresh blood clams steamed with medicinal ingredients like goji berries and red dates, preserving natural flavor and nourishment for health benefits.
• 

  Stir-Fried Bullfrog with Sauce

  Stir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
• 

  Stir-Fried Eel with Sauce

  Stir-fried eel with garlic and ginger is a dish made by quickly cooking fresh eel with garlic, ginger, and other seasonings in a hot clay pot. The eel meat is tender and flavorful, and the unique seasoning creates a distinctive taste.
• 

  Guangdong Roast Goose

  Guangdong Roast Goose is a classic Cantonese dish, featuring a whole young goose as the main ingredient. After marinating, it is slowly roasted in a special oven until the skin turns golden and crispy while the meat remains tender and juicy. Its hallmark is the crisp skin and tender, flavorful meat with an aromatic fragrance.
• 

  Cantonese腊味 Rice

  Cantonese腊味饭 is rice steamed with cured meats like腊肠 and腊肉. Main ingredients include rice,腊肠, and腊肉, sometimes with vegetables like green beans or bok choy. Cook by layering sliced腊味 with rinsed rice in a rice cooker; the fat from the腊味 infuses the rice, making it glossy and fluffy.
• 

  Premium Shrimp Paste

  Premium shrimp paste made from fresh shrimp meat, hand-beaten into a smooth paste and seasoned for a delicate, tender texture. Typically served steamed or lightly boiled to preserve its natural flavor.
• 

  Rice-Free Porridge Hot Pot

  A hot pot featuring a thick porridge base made from rice slurry, served with fresh vegetables, meats, and seafood for a smooth, savory experience.
• 

  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
• 

  Stir-fried Spare Ribs

  A Cantonese dish featuring marinated pork ribs stir-fried quickly with garlic and ginger in a hot wok, resulting in tender and flavorful meat.
• 

  Yue Shun Shrimp Dumplings

  A classic Cantonese dim sum featuring fresh shrimp and pork wrapped in translucent wheat starch dough, steamed to perfection for a tender, flavorful bite.
• 

  Stewed Intestine

  A spicy Sichuan dish made with pork intestines stir-fried with chili and Sichuan peppercorns, known for its rich aroma and bold flavor.
• 

  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.

Reviews