Shunde Flame Duck House (Humen Main Store)
Cantonese cuisine · ⭐ 4.8
Room 101, No. 3 Shegang South Road, Humen Town, Qingchuang Building (1st Floor)
Dragon Mate tips
If you are traveling in China to visit Dongguan, this restaurant is worth a stop for great food. This restaurant is located at Room 101, No. 3 Shegang South Road, Humen Town, Qingchuang Building (1st Floor). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Potato, Flame-Infused Goose, Stir-fried Goose Rice.
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: Dongguan
- Category: Cantonese cuisine
- Rating: 4.8
- Address: Room 101, No. 3 Shegang South Road, Humen Town, Qingchuang Building (1st Floor)
- Popular dishes: Potato, Flame-Infused Goose, Stir-fried Goose Rice, Fried Tofu Skin, Beef Rib
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Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Flame-Infused GooseFlame-soaked goose is a dish made with goose meat marinated in yellow wine, soy sauce, ginger slices, and green onions, then stir-fried over high heat until flavorful. Alcohol is ignited during cooking to create a flame effect, enhancing aroma and visual appeal.
Stir-fried Goose RiceStir-fried goose rice features tender goose meat and vegetables cooked with rice, delivering a savory and aromatic dish.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Shunde Flame-Infused GooseA signature dish from Shunde, Guangdong, featuring tender goose meat simmered in yellow wine and spices, then flamed with liquor for a fragrant finish.
CilantroCilantro, also known as coriander, is a common herb used for seasoning. Its fresh green leaves have a distinctive aroma and are primarily composed of stems and leaves. Cilantro can be used in cold dishes, stir-fries, or as a garnish for soups, adding a refreshing flavor to the dish.
Foie GrasFoie gras is a delicacy made primarily from rich and tender goose liver, carefully prepared through meticulous cooking techniques. Its preparation typically includes steps such as marinating and poaching to preserve the liver's delicate texture.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
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.
Goose BloodGoose blood is a dish made from fresh goose blood, seasoned with ginger, garlic, and chili, known for its smooth texture and savory flavor.