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Honghua Hui Shunde Private Kitchen (Foshan Branch)

特色菜 · ⭐ 4.2

No. 6, No. 8, Zhen'an Zhongsi Dashi Mu Industrial Zone, Chaonan South Road

Dishes

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  XO Sauce Stir-fried Chencun Noodles

  A Cantonese dish featuring Chencun noodles stir-fried with premium XO sauce, shrimp, and scallops for a rich, savory flavor.
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  Hand-Made Squid Cake

  Handcrafted squid cakes made from fresh squid, with a touch of starch and seasonings, pounded by hand until sticky, then shaped into patties and cooked by frying or boiling.
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  Spring Buckwheat Stir-fried Braised Pork Belly

  A dish featuring tender spring buckwheat stir-fried with braised pork belly, offering a savory and aromatic taste.
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  Shagiang Stir-fried Yangshan Chicken

  A Cantonese dish featuring Yangshan chicken stir-fried with sand ginger, garlic, and chili, delivering a fragrant and spicy flavor.
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  Stone-ground Tofu Pudding

  Fresh tofu pudding made from soybeans, ground with a stone mill, boiled, filtered, and set with a coagulant for a smooth texture. Retains natural bean aroma and delicate taste, typically served as a cold dish or side.
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  Salted Chicken

  A traditional Chinese cold dish made by gently poaching chicken in seasoned salt water, resulting in tender, flavorful meat with a subtle salty aroma.
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  Crispy Squid Cake

  Crispy Squid Cake is made from fresh squid mixed with starch, egg white, and seasonings, shaped into small cakes and deep-fried until golden and crunchy on the outside while tender inside.
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  Mushroom and Tofu Hot Pot

  A savory dish made with soft tofu and a variety of mushrooms, slowly simmered to create a rich and flavorful broth.
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  Braised Sea Cucumber with Green Onion

  Scallion-braised sea cucumber is a dish primarily made with rehydrated sea cucumbers and scallions. The sea cucumbers must be soaked beforehand, then cooked together with sliced scallions in a pot, adding ingredients such as chicken stock, soy sauce, and cooking wine. It is slowly stewed over low heat so the sea cucumbers absorb the aroma of scallions and the broth. Finally, it is thickened with a slurry and reduced to a glossy finish.
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  Green Oil Steamed Fish

  Fresh grass carp is the main ingredient, paired with green onions and ginger slices, steamed to highlight tender fish meat. The cooking method allows the fish to fully absorb the aroma of green oil, resulting in a light, fresh taste without greasiness.
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  Shunde Fish Fillet Soup

  Shunde Fish Fillet Soup is a traditional dish from Shunde, Guangdong, made primarily with grass carp. The fish is skinned and deboned, then the flesh is sliced into threads and combined with ingredients such as loofah strips and wood ear mushroom threads, all simmered in premium broth. The soup has a pure white color, a delicate texture, and an aromatic fish flavor.
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  Shunde-style Braised Goose

  A traditional Cantonese dish featuring tender goose braised with spices and soy sauce until richly flavored and succulent.
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  Shunde Fish Paste Soup

  A delicate soup made from fresh fish paste, blended with broth and egg white, known for its smooth texture and savory flavor.
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  Yellow croaker

  The yellow croaker dish uses fresh yellow croaker as the main ingredient. After cleaning, it is steamed or braised with seasonings such as green onions and ginger. During cooking, the tender texture and unique aroma of the yellow croaker are perfectly preserved, delivering an authentic seafood flavor.

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