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Yue Shun · Shunde Cuisine (Chaohui Guodu Branch)

Cantonese cuisine · ⭐ 4.2

2nd Floor, Guodu Development Building, No. 182 Zhaohui Road (above Lao Baixing Pharmacy)

Dishes

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  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.
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  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.
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  Sticky Intestine

  Sticky Intestine is a Chinese dish made primarily from pork intestines, processed through cleaning, boiling, and frying. The texture is crispy on the outside and tender inside, with a rich sauce flavor and a slight spiciness.
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  Sichuan-Style Boiled Beef Shank

  A Sichuan-style dish featuring beef shank simmered in a spicy and numbing broth with vegetables, known for its tender texture and bold flavors.
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  Fried Fresh Milk

  Fried fresh milk is a dessert made primarily from fresh milk and starch. First, mix fresh milk with an appropriate amount of starch evenly, then cook until thickened and refrigerate until solidified. Next, cut into strips, coat with batter or breadcrumbs, and deep-fry in hot oil until golden and crispy.
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  Beef Shank

  A traditional Cantonese dish made from beef shank, slow-cooked in a savory broth with spices and served sliced.
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  Beef Rice Noodle Roll

  A savory dish made with tender beef and thin rice noodle sheets, steamed and served with a flavorful sauce.
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  Clam

  White clam dish made with fresh clams, typically stir-fried with garlic and ginger or simmered in broth to retain its tender texture.
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  Rice Soup Hot Pot

  Rice broth hot pot uses rice porridge as the base; fresh ingredients like seafood, meat, and vegetables are cooked in the boiling broth. Main ingredients include rice, meat, seafood, and seasonal vegetables. The method involves simmering rice into a thick porridge for the broth, then adding ingredients to cook.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Cheese Beef Meatballs

  Cheese beef meatballs are made by mixing minced beef with cheese, forming into balls, and cooking by frying or boiling for a savory, cheesy flavor.
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  Shrimp paste

  Shrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
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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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