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Shunde Lao · Cantonese Cuisine (Huangting Plaza Store)

Cantonese cuisine · ⭐ 4.2

No. 118, Fuhua 3rd Road

Dishes

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  Steamed River Catfish with Two Colors

  A dish featuring river catfish steamed with red and green peppers, resulting in a fresh, colorful, and flavorful meal.
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  Salted Pork and Lotus Root Stew

  A hearty stew made with salted pork ribs and lotus root, slowly simmered to create a rich, savory broth with tender meat and soft, flavorful roots.
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  Hakka Stuffed Handmade Tofu

  A traditional Hakka dish featuring handmade tofu stuffed with minced pork or shrimp, steamed to perfection for a delicate and savory flavor.
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  Cantonese Roast Goose

  Cantonese roast goose is a traditional Guangdong dish made from a whole goose, marinated, inflated, and roasted in a hanging oven. The marinade includes soy sauce, five-spice powder, star anise, ginger, and scallions. Roasted slowly over fruit wood or charcoal, it yields a crispy skin and tender meat.
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  Charcoal-Grilled Spare Ribs

  A Chinese dish made by grilling marinated pork ribs over charcoal, resulting in a crispy exterior and tender, flavorful meat.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Three-color Steamed Boneless Fish in Bamboo Basket

  A dish featuring three-colored fish fillets, marinated and steamed in a bamboo basket for a delicate, flavorful experience.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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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 Cold Chicken

  A classic Cantonese cold dish made with tender poached chicken served chilled and dressed with a savory sauce.
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  Fish Soup with Vegetables and Tofu Skin

  A Chinese dish featuring fish soup simmered with assorted vegetables and tofu skin, offering a rich, savory flavor and wholesome nutrition.

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