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Heshun Xiaoguan

Cantonese cuisine · ⭐ 4.2

Taolu, Jianshe Village, Tao Gong Road

Dishes

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  Shengzhou Handmade Black Soil Pork Steamed Buns

  Made with locally sourced black soil pork, finely chopped and mixed with fat in proportion, wrapped in specially prepared dough and steamed. The wrapper is thin and elastic, with a savory, juicy filling and rich texture.
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  Steamy Bitter Gourd

  Sliced bitter gourd steamed to retain its natural flavor, with a crisp and refreshing texture, light and mild in taste.
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  Steamy Pumpkin

  A dish made by steaming pumpkin to preserve its natural sweetness and soft texture, ideal for health-conscious meals.
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  Steam Chicken

  Steam chicken is a dish made primarily from chicken, combined with various medicinal herbs and seasonings and steamed. The chicken is carefully selected and prepared, then cooked together with the herbs in a steamer using high-temperature steam. This method preserves the tender texture and nutritional value of the chicken.
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  Fresh Roasted Oil-Braised Bamboo Shoots

  Fresh bamboo shoots are slowly braised in oil. The outer layer is slightly charred, while the inside remains tender and crisp, with a rich oil aroma and savory flavor.
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  Freshly Boiled River Prawn and Beef Congee

  Made with fresh river prawns and beef, cooked with rice. Rice is partially boiled first, then river prawns and beef are quickly simmered in the pot to retain tenderness. Smooth texture with rich, savory broth and a delicate aroma of seafood and beef.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Shunde Steam Wanzhou Crispy Fish (Crispy and Chewy)

  Fresh Wanzhou fish steamed to perfection, resulting in tender meat with a crispy, chewy texture. Traditional Cantonese cooking method preserves the fish's natural flavor and creates a rich, layered taste.
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  Shunde Pickled Pepper Fish Skin

  Fresh fish skin is marinated with pickled chili, garlic, and ginger to create a crisp, sour-spicy appetizer. The fish skin is cleaned and deodorized before being combined with the tangy, spicy flavor of pickled chilies, highlighting Lingnan culinary style.
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  Fresh Beef Congee

  Fresh beef slices are quickly cooked in a rice porridge, resulting in a tender and flavorful dish often enjoyed for its warmth and nourishment.

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