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Shisan Yi Gong Chu Shunde Private Kitchen (Tianhe North Road Branch)

Cantonese cuisine · ⭐ 3.9

Shop D, Room 203, No. 613 Tianhe North Road

Dishes

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  Cold-Marinated Fish Skin

  Cold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
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  Thirteen Aunt's Stuffed Chili Peppers

  A creative Chinese dish featuring stuffed chili peppers with seasoned meat, pan-fried to a golden crisp.
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  Thirteen Aunt Gold Award Chicken Feet

  Thirteen Aunt Gold Award Chicken Feet is a classic Cantonese cold appetizer. It primarily uses fresh chicken feet, which are cleaned, trimmed, and blanched with scallions, ginger, and cooking wine to remove any gaminess. They are then slowly braised in a special master stock typically containing light soy sauce, dark soy sauce, rock sugar, star anise, cinnamon, bay leaves, and Sichuan peppercorns. The chicken feet are braised until tender, flavorful, and glossy red, then removed and served chilled. The finished dish features smooth, tender skin and meat that easily separates from the bone, with a rich, aromatic braised flavor.
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  Crispy Milk

  A Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
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  Fish Belly and Tofu Skin Stew

  A Cantonese stew featuring tender fish belly and soaked tofu skin, simmered in a savory sauce with ginger and garlic.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Woji Stir-fried Hua Chicken

  A Cantonese dish featuring tender Hua chicken steamed in a traditional bamboo basket, offering a delicate and savory flavor.
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  Red Onion Chicken

  A Chinese dish featuring chicken glazed with a savory sauce made from sautéed red onions, offering a rich and aromatic flavor.
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  Steamed Sea Bass with Scallion Oil

  A delicate dish of steamed sea bass seasoned with scallions and finished with fragrant scallion oil, highlighting the fish's natural freshness.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Shunde Fried Fish Cake

  Shunde pan-fried fish cakes are made primarily from fresh fish meat, which is minced and mixed with an appropriate amount of starch and other seasonings to form a fish paste. The mixture is then pan-fried until golden and crispy.
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  Shunde Braised Goose

  A traditional Cantonese dish from Shunde, featuring tender goose braised in a savory sauce with soy sauce, sugar, and ginger.

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