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Guangzhou Shunde Restaurant

Cantonese cuisine · ⭐ 0.0

No. 2 Chongwenmen West Street, 1st Floor, South Side, Unit -1

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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Yellow Soy Sauce Noodle Hot Pot

  Sea shrimp and yellow soybean sauce dry-fried rice noodle pot features rice noodles soaked in hot water, stir-fried with sea shrimp and yellow soybean sauce, then heated in a clay pot to absorb rich flavors.
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  Cantonese Roast Goose

  Hong Kong-style roast goose is a traditional Cantonese dish made from a whole goose, marinated, air-dried, then roasted in a挂炉. The skin is crispy while the meat inside is tender and juicy, seasoned with five-spice powder, soy sauce, sugar, garlic, and brushed with oil during roasting to maintain color and texture.
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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Stir-fried Guangdong Bok Choy

  Stir-fried Guangdong mustard greens is a dish primarily made with fresh Guangdong mustard greens, cooked by quick stir-frying. After washing, the greens are either blanched or directly stir-fried with garlic slices to maintain their crisp texture and vibrant green color.
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  Signature Garlic Pork Ribs

  Golden garlic pork ribs are made with pork ribs, marinated and then fried or pan-fried until golden brown, then stir-fried with plenty of minced garlic to absorb the rich garlic flavor. Seasonings like soy sauce, cooking wine, and sugar are added for a deep taste.
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  Shunde Lunjiao Fried Shrimp Cake

  Shunde Lunjiao fried shrimp cakes are made with fresh shrimp, eggs, starch, and a touch of seasoning, mixed and shaped into patties, then pan-fried until golden brown on both sides. Crispy outside, tender inside, rich in flavor.
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  Shunde Pan-Fried and Stewed Fish Head

  Shunde pan-fried and braised fish head is a dish made with fresh fish head and seasonings like ginger, garlic, and scallions. The fish head is first pan-fried until golden, then slowly braised over low heat to absorb the flavorful sauce.
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  Shunde Steam Chicken

  Shunde-style steam chicken is a Cantonese dish made with fresh chicken cooked by steaming. Whole chicken or pieces are placed in a special steamer, using high-temperature steam to keep the meat tender and juicy, typically seasoned simply with ginger slices and scallions to highlight the natural flavor.

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