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Guangzhou Shun De Jiu Jia

Cantonese cuisine · ⭐ 4.6

Ground-floor commercial unit, Building 25, Xibali Zhuang Beili Residential Community

Dishes

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  Lungrong Fried Shrimp Cake

  Lungrun fried shrimp cakes are made with fresh shrimp, eggs, starch, and a touch of scallions and ginger. After mixing, they're shaped into patties and pan-fried until golden brown. The result is crispy outside and tender inside, with delicious shrimp flavor.
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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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  Signature Seafood Sauce Noodle Pot

  This dish features rice vermicelli as the main ingredient, combined with seafood such as shrimp, squid, and clams. It is seasoned with sea emperor sauce, mixed well, then heated and simmered in a clay pot for the noodles to absorb the rich flavors.
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  Signature Garlic Pork Ribs

  Signature garlic pork ribs use pork spare ribs as the main ingredient, 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 during preparation to enhance the taste.
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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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  Braised Pork Ribs with Fermented Black Bean Sauce and Chencun Rice Noodles

  Steamed pork ribs with fermented black beans and Chencun rice noodles, a Cantonese dish featuring marinated pork ribs and traditional rice noodles, served with a savory bean sauce.
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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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  Fresh Shrimp Red Rice Noodle Roll

  Fresh shrimp red rice noodle is a dish made with fresh shrimp and red rice. Red rice is soaked, ground into paste, and formed into rice sheets that wrap around shrimp before steaming. Shrimp is lightly seasoned to retain its tender texture, blending with the fragrant rice skin.
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  Fresh Lemongrass Baked Eel

  Fresh Lemongrass Baked Eel is a dish made with fresh eel, combined with lemongrass, ginger, garlic, and other seasonings, and cooked by baking. It has a tender texture and rich aroma.

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