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Shunde Lao (Kangjia Store)

Cantonese cuisine · ⭐ 4.7

Ground Floor Main Entrance, Konka R&D Building, Kejiyuan 12th Road (Exit D of Gaoxin Park Station)

Dishes

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  Three-color Boneless Fish

  A dish featuring boneless carp with red, green, and yellow peppers, stir-fried in a savory sauce for vibrant color and rich flavor.
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  Healthy Black Tofu

  Healthy Black Tofu is made from premium black beans, processed through soaking, grinding, boiling, and coagulation for a smooth texture rich in plant protein and fiber.
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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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  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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  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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  Butterfly Shrimp

  Peeling and splitting shrimp down the back while keeping the tail intact allows for better flavor absorption and cooking. Sauté garlic and ginger, then stir-fry with salt, rice wine, and soy sauce until the shrimp is tender and fresh.
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  Salted Pepper Giant Shrimp

  A dish made with fresh giant shrimp stir-fried in salt and pepper, resulting in a savory, crunchy texture and rich flavor.
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  Steamed Fresh Sea Bass

  Steamed fresh sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with ginger threads and scallions, and steamed to preserve its natural flavor.
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  Hong Kong Style Beef Ribs

  Hong Kong Style Beef Ribs feature tender beef ribs marinated and slow-cooked in a savory sauce, delivering rich flavor and melt-in-your-mouth texture.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Golden Herb Stir-Fried Beef with Fat

  Beef slices with fat are stir-fried quickly with golden herb (a fragrant herb), garlic, ginger, and seasonings. The dish has a bright red color, rich aroma, tender beef, and a distinctive fragrance from the golden herb.
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  Chencun Rice Noodle Steamed Seafood

  A Cantonese dish featuring fresh seafood steamed with Chencun rice noodles, offering a delicate and savory flavor.
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  Shunde Boiled Chicken

  A classic Cantonese dish from Shunde, featuring tender boiled chicken served with a savory sauce.

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