Shunde Flame Duck with Wine (Nancun Branch)
Cantonese cuisine · ⭐ 3.7
No. 40 Nanhua Road, Nancun
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 No. 40 Nanhua Road, Nancun. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Chicken and Dried Mushroom Congee, Baby bok choy, Flame-Infused Duck in Wine Sauce.
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: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.7
- Address: No. 40 Nanhua Road, Nancun
- Popular dishes: Chicken and Dried Mushroom Congee, Baby bok choy, Flame-Infused Duck in Wine Sauce, Braised Pork Ribs and Preserved Meat Clay Pot Rice (Portion), Flame-Infused Chicken Rice
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Dishes
Chicken and Dried Mushroom CongeeA savory rice porridge made with chicken and dried mushrooms, slow-cooked to a rich, creamy consistency.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Flame-Infused Duck in Wine SauceA signature dish featuring tender goose simmered in wine and spices, finished with a dramatic flame from ignited alcohol.
Braised Pork Ribs and Preserved Meat Clay Pot Rice (Portion)A portion of clay pot rice with braised pork ribs and preserved meats, featuring a crispy bottom layer and rich savory flavor.
Flame-Infused Chicken RiceA flavorful dish featuring tender chicken marinated in wine and stir-fried with aromatic ingredients, served over rice and finished with a dramatic flame.
Stir-fried ClamsStir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
Beef RibBeef brisket is made from high-quality beef, finely sliced to show a marbled texture of fat and lean meat. It is commonly used in hot pot, barbecue, or stir-frying, offering a tender and juicy taste, making it an excellent choice among meat dishes.
Bird's Nest Mushroom Chicken SoupCordyceps chicken soup is made with free-range chicken and cordyceps flowers. After blanching the chicken to remove odor, both ingredients are simmered in a clay pot with water and ginger for 1.5 to 2 hours until tender and clear.
Shunde Gong Fish SkinShunde Gong Fish Skin is a dish featuring fish skin as the main ingredient, sliced or shredded and stir-fried with garlic, chili, and cilantro. Cooking requires precise heat control to maintain a crisp texture.
Goose Offal Fried Rice NoodlesA stir-fried dish featuring goose offal and rice noodles, seasoned with garlic, ginger, and scallions for a savory, aromatic flavor.
Goose KidneyGoose kidney is a traditional dish made from the kidneys of geese, typically simmered or stir-fried with seasonings for a tender and flavorful result.