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Shunde Lao Restaurant (Qianhai Branch)

Cantonese cuisine · ⭐ 4.2

Building B, Liyuan Plaza, Dongbin Road

Dishes

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  Double Skin Milk Custard

  Double-skinned milk is a dessert made primarily from milk and sugar, sometimes with egg white added for texture. First, milk is boiled and then cooled to form a layer of milk skin. The milk beneath the skin is poured out, mixed with sugar and egg white, then poured back under the skin. Finally, it is steamed to create two layers of milk skin.
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  Cantonese Braised Goose Platter

  A whole goose is slowly braised in a secret Cantonese sauce, resulting in tender and flavorful meat, served with goose liver and entrails.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Pan-fried and Steamed Sucking Fish Slices

  Fresh fish slices are marinated, pan-fried until golden, then steamed to retain freshness. Tender and fragrant, the dish features fish, ginger, scallions, cooking wine, and seasonings.
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  Stone Pot Crab Roe Tofu

  Stone pot crab roe tofu is made primarily with soft tofu, combined with fresh crab roe and crab meat, carefully prepared to perfection. The tofu is tender and smooth, while the crab roe is rich and aromatic. This dish offers a complex flavor profile and a deliciously savory broth, making it a culinary delight that balances both nutrition and taste.
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  Bamboo Basket Two-Tone Kiss Fish

  Fresh fish slices are paired with red and green pepper strips, steamed in a bamboo basket. The dish features tender fish meat with distinct colors and a light salty flavor.
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  Red Kidney Bean and Sea Cucumber Stew

  A nourishing dish made by slow-cooking sea cucumber with red kidney beans in broth, resulting in a rich, savory flavor.
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  Stir-fried Garlic Steamed Chencun Noodles

  A Cantonese dish featuring Chencun noodles steamed with garlic and scallions, offering a delicate, savory flavor.
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  Braised Fish Head with Fermented Black Beans

  Fresh fish head and neck are steamed with fermented black beans, garlic, and ginger, resulting in a tender texture and rich umami flavor.
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  Steamed Clam Fish with Fermented Black Beans

  A Cantonese dish featuring fresh clam fish steamed with fermented black beans, garlic, and ginger, resulting in a tender texture and rich umami flavor.
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  Sautéed Beef Strips with Wild Pepper

  Sautéed beef strips with wild chili peppers, a dish made with beef strips marinated and stir-fried quickly with wild chilies and green/red peppers, keeping the meat tender and adding a mild spicy flavor.
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  Shunde-style Roast Chicken

  A traditional Cantonese dish featuring tender, crispy-skinned chicken marinated in secret spices and roasted over an open flame.
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  Taro and Pumpkin Stew

  Xiangyu pumpkin stew features diced pumpkin and taro simmered in a clay pot with water or broth, slowly cooked until tender, blending the fragrant aroma of taro with the sweet taste of pumpkin for a smooth texture.

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