Shunde Songji Old-School (Siji Tian Di Branch)
Hot pot · ⭐ 3.9
Unit F19, Level 1, North Building, Siji Tiandi, No. 118 Chigang North Road
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 Unit F19, Level 1, North Building, Siji Tiandi, No. 118 Chigang North Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Hand-Beaten Squid Slime, Signature Beef Shank, Signature Pig Liver.
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: Hot pot
- Rating: 3.9
- Address: Unit F19, Level 1, North Building, Siji Tiandi, No. 118 Chigang North Road
- Popular dishes: Hand-Beaten Squid Slime, Signature Beef Shank, Signature Pig Liver, Jiangxi Free-range Chicken, Beef Platter
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Dishes
Hand-Beaten Squid SlimeA dish made from fresh squid, hand-beaten to a gelatinous texture, offering a tender and flavorful experience, often served in clear broth or with ginger and scallions.
Signature Beef ShankA premium beef shank dish slow-cooked to tender perfection, served with a secret sauce for rich flavor.
Signature Pig LiverSignature pig liver dish made with sliced liver marinated in rice wine and soy sauce, then quickly blanched or stir-fried to retain tenderness. Some recipes add onions and green peppers for enhanced flavor.
Jiangxi Free-range ChickenJiangxi free-range chicken is slow-cooked in a clay pot with ginger, scallions, and a touch of yellow wine, resulting in tender meat and rich broth.
Beef PlatterA platter featuring various beef cuts such as steak, tongue, and tripe, marinated and grilled or braised for a rich, savory taste.
Beef Tongue PitA Cantonese dish featuring beef tongue, marinated and stewed with ginger and scallions for a tender, savory flavor.
Pork Tongue DishA Chinese dish made from pork tongue, typically braised or stewed to achieve a tender and flavorful texture.- Pork Face MeatA Chinese dish made from pork face meat, slow-cooked with spices and seasonings to create a rich, savory flavor.
Bamboo IntestineBamboo intestine is a dish made by stuffing cleaned pork intestines with starch and meat, then steaming it. It has a crisp texture and is often used in hot pot or stir-fries.
Tender Meat SlidesA dish made with tender pork, marinated and quickly stir-fried for a smooth, delicate texture.
Crispy Wuchang Fish SlicesCrispy grass carp slices are made from grass carp, sliced thin and quickly blanched in boiling water to retain their crisp texture. Typically served with ginger threads and scallions, and a touch of seasoning for enhanced flavor.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.