Shunde Lao Restaurant (Lianhu Road Branch)
Cantonese cuisine · ⭐ 3.6
Shop Nos. 29–30, Dongshen North Road, Sima Administration Area
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Shop Nos. 29–30, Dongshen North Road, Sima Administration Area. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Chopped Chili Fish Head, Hakka-style Stuffed Tofu, Sichuan Boiled Beef.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Dongguan
- Category: Cantonese cuisine
- Rating: 3.6
- Address: Shop Nos. 29–30, Dongshen North Road, Sima Administration Area
- Popular dishes: Chopped Chili Fish Head, Hakka-style Stuffed Tofu, Sichuan Boiled Beef, Braised Chicken, Pan-fried Green Chili
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Dishes
Chopped Chili Fish HeadSteamed fish head with chopped chili is a dish made by steaming a fish head with chopped chili, scallions, ginger, garlic, and other seasonings. To prepare, clean the fish head, layer it with chopped chili and other seasonings, then steam until fully cooked.
Hakka-style Stuffed Tofu客家酿豆腐 is a dish made with soft tofu stuffed with minced pork, mushrooms, and carrots. The tofu is blanched, then stewed with the seasoned filling to absorb rich flavors, resulting in a tender, savory texture.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Braised ChickenRoast chicken is a traditional Chinese dish with chicken as the main ingredient. During preparation, the chicken is marinated and then roasted until the skin turns golden and crispy while the meat remains tender and juicy. The cooking process emphasizes precise control of heat to ensure the best texture and flavor of the chicken.
Pan-fried Green ChiliA stir-fried dish made with fresh green chilies, pan-seared until slightly crispy and seasoned for a savory taste.
Sweet Potato LeavesSweet potato leaves, made from fresh sweet potato leaves that are washed and stir-fried. The dish has a bright green appearance and a refreshing taste, making it one of the common seasonal vegetables in summer. It can be simply stir-fried with garlic and chili to preserve its original flavor.
Bok Choy Stir-Fried with Fish BallsA classic Chinese home-style dish featuring fresh bok choy and fish balls stir-fried quickly to retain texture and flavor.
Shrimp and Vermicelli StewA savory stew made with shrimp, vermicelli noodles, and aromatic seasonings, simmered to perfection.- Iron Plate Squid RollA dish made by frying squid coated in batter on a hot iron plate, resulting in a crispy exterior and tender interior, often seasoned with garlic and chili.
Copper Pot Roast ChickenA traditional dish made by slow-roasting a whole chicken in a copper pot with a secret sauce and spices, resulting in tender, flavorful meat with a slightly crispy skin.
Crispy Squid CakeCrispy squid cake made from fresh squid, eggs, and starch, deep-fried to golden crispness with a tender, chewy center.