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Shunfeng Shunshui Shunde Cuisine (Changfeng Dayuecheng Branch)

Cantonese cuisine · ⭐ 4.6

Stores 23–24, Level 4, Changfeng Dayuecheng, No. 196 Daduhe Road

Dishes

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  Three Ways with One Fish

  A dish featuring an entire fish, typically carp, crucian carp, or sea bass. The head is used for soup, the body sliced for steaming or braising, and the bones for making rich broth or stir-frying. Emphasizes full use of ingredients, highlighting tender fish meat and flavorful broth.
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  Three-Thread Stir-Fried Chencun Noodles

  A classic Cantonese dish featuring Chencun noodles stir-fried with shredded carrot, ham, and greens, offering a fresh, savory taste.
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  Guangdong Loofah

  Guangdong loofah is a Cantonese dish featuring loofah as the main ingredient. Fresh loofah is peeled, cut into segments, and stir-fried with minced garlic until fragrant.适量 salt and a little water are added, then the loofah is simmered until tender, preserving its naturally sweet flavor.
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  Biao Ge's Clay Pot Rice with Preserved Meats

  A traditional Cantonese dish featuring fragrant rice cooked in a clay pot with preserved meats and egg, resulting in a crispy bottom layer and savory flavors.
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  Osmanthus Tangerine Peel Red Bean Paste

  Guìhuā chénpí hóngdòu shā is a dessert made with red beans, tangerine peel, and osmanthus. Red beans are boiled soft, sweetened, mixed with shredded or powdered tangerine peel for aroma, then topped with dried osmanthus flowers.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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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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  Peanut Sprout Stir-Fry with Beef Ribs

  Peanut sprouts stir-fried with beef ribs, a savory dish highlighting tender meat and crisp sprouts.
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  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.
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  Shunde Steam Fan Chicken

  Shunde Steam Fan Chicken is a Cantonese dish made with chicken and various spices, cooked by steaming. It is known for its tender meat, rich aroma, and unique taste.
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  Shunde Steam Boneless Crucian Carp

  Fresh crucian carp, deboned and steamed to retain tenderness, seasoned with ginger and scallions for a delicate flavor.
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  Steamed Chicken with Steam Method

  A signature dish from Shunde, Guangdong, featuring tender chicken steamed to perfection, preserving its natural flavor and moisture.
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  Shunde Fried Shrimp Cake (6 pieces)

  Fresh shrimp paste mixed with egg and starch, pan-fried until golden and crispy, offering a delicate and savory taste.
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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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