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Shunde Lao (Xuefu Branch)

Cantonese cuisine · ⭐ 4.2

A-Block Annex Building, Tianlang Fengqing Jiayuan, No. 312 West Xuefu Road (opposite the north gate of Yangguang Palm Garden, near Yue Liang Wan Boulevard)

Dishes

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  Lunjiao Cake

  A traditional sweet dessert from Shunde, Guangdong, made with glutinous rice flour, sticky rice flour, and sugar, steamed to a soft and sweet texture.
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  Kung Fu Chicken

  A Chinese dish featuring chicken marinated in spices and cooked to perfection, known for its rich flavor and tender texture.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Original Double-Skin Milk Pudding

  Original double-skinned milk pudding is a dessert made primarily from milk and sugar. First, milk is boiled and then cooled to form a layer of milk skin. The milk is gently poured out, leaving the skin behind. The removed milk is mixed with sugar and poured back into the container, forming a second layer of milk skin. Finally, it is steamed to completion.
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  Braised Milk with Crispy Skin

  Dalong Fried Milk is a dessert made primarily with milk and starch. First, mix milk with starch and sugar evenly, then cook until thickened and refrigerate until set. Then cut into cubes, coat with crispy batter, and deep-fry in hot oil until golden and crunchy.
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  Hakka Stuffed Tofu

  客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
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  Pan-fried and Baked Boneless Fish

  A Cantonese dish featuring fresh carp, marinated, pan-fried, then baked until tender with crispy skin and boneless meat.
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  Stewed Pork Soup

  A savory soup made by slowly stewing fresh pork with ginger and scallions, resulting in tender meat and a clear, nourishing broth.
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  Cantonese Roast Meat Platter

  A Cantonese roast meat platter featuring roasted goose, pork belly, barbecued pork, and white-cut chicken, made from fresh poultry and pork, marinated and roasted in a hanging oven for a crispy skin and juicy interior.
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  Zijin Sauce Steamed Boneless Fish Head and Neck

  Made from fish head and neck, marinated in Zijin sauce and steamed. The flesh is tender, rich in sauce flavor, smooth in texture, and retains its natural taste.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and finished with a rich garlic sauce, offering a savory and aromatic flavor.

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