Elaishun · Shunde Flame Duck (Tianpingjia Branch)
Cantonese cuisine · ⭐ 3.7
No. 1 Yinhe, Niu Ligang South Street
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. 1 Yinhe, Niu Ligang South Street. It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: Winter Melon, Stir-fried Goose Offal with Ginger and Scallion, Braised Pork Ribs with Preserved Meats in Clay Pot 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: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.7
- Address: No. 1 Yinhe, Niu Ligang South Street
- Popular dishes: Winter Melon, Stir-fried Goose Offal with Ginger and Scallion, Braised Pork Ribs with Preserved Meats in Clay Pot Rice, Fried Tofu Skin, Lion Head Goose
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Dishes
Winter MelonWinter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
Stir-fried Goose Offal with Ginger and ScallionA dish made by stir-frying goose offal with ginger and scallions, resulting in a savory and aromatic flavor.
Braised Pork Ribs with Preserved Meats in Clay Pot RiceRibs and preserved meat clay pot rice is made with rice base, seasoned ribs, and preserved sausages and pork, slowly stewed in a clay pot. The rice absorbs the rich flavors of the preserved meats, forming a crispy bottom layer called 'guoba'.
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.
Lion Head GooseA traditional Cantonese dish made with a whole goose, marinated and braised until tender, served with a rich, savory flavor.
Drunk GooseA Chinese dish made by braising goose meat in yellow wine and seasonings, resulting in tender meat with a rich, aromatic flavor.
Shunde Fried MilkA traditional Cantonese dessert from Shunde, made by frying a milk-based custard coated in breadcrumbs, resulting in a crispy exterior and creamy interior.
Taro DishA Chinese dish made from taro, typically steamed or fried and sweetened with sugar, milk, or coconut milk, offering a soft and sweet flavor.
Spicy CrawfishSpicy crayfish is primarily made with fresh crayfish, which are cleaned and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During cooking,适量 of cooking wine, soy sauce, and doubanjiang (fermented broad bean paste) are added to create a rich flavor and tender, chewy shrimp meat.
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.