Close

Shunde Gong Guangdong Pig's Intestine Chicken · Claypot Rice (Lingzhan Center City Store)

Hot pot · ⭐ 4.8

No. 3 Fu Hua 1st Road, Linkong Shopping Plaza, Unit FB1027

Dishes

• 

  Zhongshan Crisp Carp Slices

  A Cantonese specialty featuring tender, crisp-textured carp slices from Zhongshan, lightly stir-fried or blanched with minimal seasoning to highlight the fish's natural flavor.
• 

  Taishan Oyster

  Fresh oysters from Taishan, Guangdong, steamed or grilled with garlic, highlighting their natural sweetness and tender texture.
• 

  Bamboo Shoot and Pig's Trotter Chicken Soup

  A savory soup made with pig's trotter, bamboo shoots, and chicken, slow-cooked to perfection for a rich, nourishing flavor.
• 

  Black Tiger Shrimp Slab with Whole Shrimp Pieces

  Fresh black tiger shrimp are hand-picked, minced, and mixed with egg white and starch to create a tender, bouncy texture. Each bite contains whole shrimp pieces for a rich, delicate flavor—perfect for steaming or hot pot.
• 

  Classic Pepper Pork Tripe Chicken Stew

  A traditional Chinese stew made with pork tripe and chicken, seasoned with black pepper for a rich, savory flavor.
• 

  Shark Fin Wrapped in Pork Stomach (with 7 taels of shark fin, pork stomach, and chicken)

  Shark Fin Wrapped in Pork Stomach is a traditional handcrafted dish. Main ingredients include 7 taels (approximately 262 grams) of rehydrated shark fin, a whole pork stomach, and a whole chicken. During preparation, the cleaned whole chicken and shark fin are stuffed into the cleaned pork stomach, which is then sealed with cotton thread or bamboo skewers. It is cooked for a long time by stewing or steaming over water, allowing the flavors of the pork stomach, chicken, and shark fin to fully meld. The finished dish features a rich broth, tender yet resilient pork stomach, fall-apart chicken, and smooth, glutinous shark fin, highlighting the natural flavors of the ingredients.
• 

  Pepper Pork Tripe Chicken

  Pepper pork stomach chicken is a nutritious dish primarily made with pork stomach and chicken. The preparation involves washing the pork stomach and simmering it together with chicken, adding适量 of pepper for flavor during the cooking process. Once the ingredients are thoroughly cooked and the broth becomes rich and flavorful, the dish is ready to serve.
• 

  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
• 

  Sesame Black Soybean Clay Pot Tofu

  A traditional tofu made from black soybeans and sesame, slowly cooked over clay pot fire for rich flavor and smooth texture.
• 

  Grass-Fed Beef

  Grass-fed beef is made from high-quality beef as the main ingredient, carefully selected and processed to ensure tender and juicy meat. When cooking, beef slices are usually quickly grilled or blanched to preserve their original flavor.
• 

  Shunde Public Cold-Mixed Fish Skin

  A Cantonese cold dish made with fresh fish skin tossed in a spicy-sour dressing, featuring crisp texture and bold flavors.
• 

  Shunde Fish Skin Dumplings

  Shunde fish skin dumplings are made with fresh fish meat forming transparent, elastic wrappers, filled with pork and shrimp, hand-pressed into shape. Typically steamed or boiled, they offer a delicate flavor.

Reviews