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Songyuan Private Kitchen · Shunde Cuisine (Tian'an Branch)

Cantonese cuisine · ⭐ 4.5

No. 31 Jinhua East Road, Tian'an Center, Building 5, 3rd Floor, Room 301 (above BYD Showroom)

Dishes

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  Jar-fermented Intestines

  A dish made by fermenting pork intestines with vegetables and seasonings in a clay jar, resulting in a rich, savory flavor.
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  Steamed Yellow Croaker with Ginger Paste

  A dish of fresh yellow croaker steamed with ginger paste, resulting in tender fish and a fragrant, mild flavor.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Hand-grab Salt Lake Lamb Ribs

  A signature dish from Ningxia's Yanchi region, featuring tender lamb ribs marinated in special spices and grilled to perfection—ideal for hand-held dining.
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  Songyuan Lao Niang Char Siu

  Made from premium pork belly, marinated and roasted. Tender and juicy with a reddish-brown crust, infused with honey and five-spice flavors, offering a sweet-salty taste and rich aroma.
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  Steamed Boneless West River Crucian Carp with Oil and Salt

  Fresh West River crucian carp, boneless and steamed with oil and salt, highlights the fish's natural flavor and tender texture.
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  Flavorful Ice Skin Chicken

  Made with chicken thigh meat, wrapped in a cool, transparent glutinous rice skin for a chewy, crisp texture. The chicken is marinated and braised to be flavorful, served chilled with a specially prepared sauce, offering a refreshing and unique taste.
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  Crispy Radish Peel

  Crispy radish peel is a cold dish made primarily from the outer skin of white radishes. Slice the skin thinly, salt it, drain the moisture, then mix with garlic, vinegar, sugar, and chili oil for a refreshing taste.
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  Healthy Vegetable Stir-Fry

  A light and nutritious stir-fry of fresh seasonal vegetables, such as broccoli, carrots, and bell peppers, cooked quickly to preserve flavor and health benefits.
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  Braised Juicy Squab

  A succulent squab dish marinated, fried, and braised in a savory sauce for tender, juicy meat.
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  Pumpkin Steamed Bun

  A steamed bun made from pumpkin and flour, offering a soft, sweet taste with natural pumpkin flavor.
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  Flowers on the Field

  A vibrant dish featuring tender chicken, colorful peppers, and wood ear mushrooms stir-fried in a savory sauce.
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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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  Lemongrass Curry Chicken

  A Thai dish featuring chicken simmered with lemongrass, coconut milk, and curry paste for a fragrant, spicy-savory flavor.
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  黄焖黄骨鱼

  黄焖黄骨鱼是一道以黄骨鱼为主要食材的菜肴，将黄骨鱼处理干净后，用油煎至两面微黄，加入葱姜蒜、豆瓣酱等调料炒香，再加水或高汤焖煮，使鱼肉入味，最后收汁即可。
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  Truffle Pan-Seared Premium Fan Chicken

  Premium fan chicken is pan-seared and then baked, served with a rich black truffle sauce, delivering an aromatic flavor and tender, juicy meat.

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